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Teesdale Equestrian Centre

140 - 112145 Spruce Meadows Green SW Foothills AB T1S 3H1 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water sanitizer was too strong. **Ensure bleach water sanitizer is maintained at 100 ppm. 1/2 to 1 teaspoon of household bleach to 1 litre of water. ***CORRECTED DURING THE INSPECTION.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was not labelled.**Label.***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation exhaust canopy grills above the deep fryers were observed to have a build up of grease.**Clean.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display thermometers were not available in coolers being used to store perishable food items.Acquire accurate display thermometers.
    • 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?
      • The backdoor of the kitchen was propped open during inspection. Operator indicated that air ventilation was required. Provide an alternate means of air circulation that would allow the back door to be kept closed, or provide a screen or other barrier to block pest entry while this door is open.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display thermometers were not available in coolers being used to store perishable food items.Acquire accurate display thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese and cream were measured at improper temperatures. Perishable food items were moved into more suitable temperature controls (cooler drawer and ice bath, respectively) during inspection.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The most recent bacteriological water sample was submitted in April 2024. Submit a bacteriological water sample for every month that this facility is in operation.
    • 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?
      • The backdoor of the kitchen was propped open during inspection. Operator indicated that air ventilation was required. Provide an alternate means of air circulation that would allow the back door to be kept closed, or provide a screen or other barrier to block pest entry while this door is open.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not publicly posted. Permit was posted during inspection.
  5. Initial Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The bottle of prepared chlorine sanitizer was not labeled. Ensure all chemicals used in the kitchen are properly labeled.
    • 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?
      • Mouse droppings were noted along the wall beside the three-compartment sink and underneath the oven. Safely clean mouse droppings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The lights above the front service counter in the kitchen were not covered. Operator indicated that light covers were in the process of being installed.