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The Chopped Leaf CL071

107 - 201 Southridge Drive Okotoks AB T1S 2E1 · Food - General

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats test strips were expired. Obtain new test strips to use for verification of sanitizer concentrations.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher could not reach the sanitizing temperature and was recorded at 60.8 degrees after 5 attempts. Recommended to manually sanitize utensils while waiting for the dishwasher to be repaired.***REPAIR DISHWASHER***OUTSTANDING***
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats test strips were expired. Obtain new test strips to use for verification of sanitizer concentrations.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle kept in contact with product in food container. Keep scoop handles vertically or out of food container to prevent contamination. Scoop removed from product and place outside container.**CORRECTED DURING INSPECTION
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lower prep cooler closest to the hot holding units was recorded at 14 degrees Celsius using a probe on eggs, chicken and sauces. Operator noted that products were in that cooler for more than 2.5 hours. Repair the cooling unit to ensure it consistently maintains a temperature of 4°C or lower. Do not use cooler until repairs are completed***Products were discarded during inspection
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher could not reach the sanitizing temperature and was recorded at 60.8 degrees after 5 attempts. Recommended to manually sanitize utensils while waiting for the dishwasher to be repaired.***REPAIR DISHWASHER
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop was observed in room temperature water. **Ensure rice scoop is stored at 4 degrees Celsius or colder OR 60 degrees Celsius or hotter. ***CORRECTED DURING THE INSPECTION. ICE BATH WAS USED.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required underneath the back shelf in the walk in cooler.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front-right prep cooler was measured at an ambient temperature of 7C.Modify cooler to ensure it can maintain stored foods at a temperature of 4C or lower.
  7. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following were noted as requiring more frequent cleaning:-Can opener-White containers for dry bulk food storage