T.A. Norris Middle School - Home Economics
8701 95 Street Peace River AB T8S 1R6 · Food - General
2 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A non food safe sanitizer was in use. Removed teh sanitizer and refilled a spray bottle with a chlorine sanitizing solution (100ppm). Ensure only food safe sanitizers are used in the kitchen and food handlers have access to bleach at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available. Chlorine test strips capable of measuring 50-100ppm must be obtained. Principal indicated that they had strips but was unsure of where to find them. Ensure strips are found and put in a conspicuous location so food handlers can access them easily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- All handwash sinks were stocked with liquid soap and paper towels, however paper towels were not in a dispenser at some handwash stations. Ensure paper towels are placed in the available dispensers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning and Sanitation schedules are available but not consistently maintained. Instructions for cleaning the facility after use do not include sanitizing steps. A sample procedure/checklist for cleaning will be provided with this report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are not available. Chlorine test strips capable of measuring 50-100ppm must be obtained.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Even when pests are not evident a pest monitoring program is required. Place monitoring devices where food is stored and complete pest monitoring monthly at a minimum. A sample pest monitoring checklist will be provided with this report.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning procedures and records are not available. Develop and maintain sanitation schedules. A document will be provided with this report that outlines how to develop these procedures and schedules.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?