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The Evangelical Free Church of Lac La Biche - Food

20 - 14127 Highway 55 Lac La Biche AB T0A 2C0 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation system was due for servicing October 2025.Have the ventilation system serviced.
  2. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher reached a maximum temperature of 67C at the plate level after multiple runs.The external gauges for wash and rinse cycle did not appear to be working properly.UPDATE: Dishwasher could not be tested as it was out of service following a water line break.The internal plate level temperature must be at least 71 (160F).Until the dishwasher is capable of reaching 71C at the plate level, dishes may be washed in the dishwasher must be manually sanitized in either 100 ppm chlorine or 200 ppm quat for 2 minutes before being allowed to air dry. Alternatively, disposable items may be used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility is using a quat sanitizer. Quat test strips were not available.Ensure quat test strips capable of reading 200-400 ppm are available.Test strips must be used to verify sanitizer concentrations each time a solution is prepared, and at least daily prior to use if used over multiple days.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation system was due for servicing October 2025.Have the ventilation system serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mini fridge downstairs in the youth room measured 18C (may be unplugged) and had mold growth present in the bottom of the cooler.Discard any high risk items in the cooler.Thoroughly clean and sanitize the cooler before it is used to store food.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the coffee lounge did not have an internal thermometer present.The stainless steel fridge in the kitchen had an internal thermometer present but the battery had died.Ensure all coolers used for high risk products have a functional internal thermometer present.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher reached a maximum temperature of 67C at the plate level after multiple runs.The external gauges for wash and rinse cycle did not appear to be working properly.The internal plate level temperature must be at least 71 (160F).Until the dishwasher is capable of reaching 71C at the plate level, dishes may be washed in the dishwasher must be manually sanitized in either 100 ppm chlorine or 200 ppm quat for 2 minutes before being allowed to air dry. Alternatively, disposable items may be used.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in the coffee lounge measured 0 ppm chlorine.Solution was discarded during inspection.Sanitizer in the main kitchen measured 50 ppm chlorine.Additional bleach was added to bring the solution to 100 ppm.Ensure bleach sanitizer solutions are maintained at 100-200 ppm. Concentration must be verified with a test strip each time a solution is prepared, and at least daily if the solution is used over multiple days.Test strips are available.Note: bottles are labeled as "disinfectant". Label bottles with the specific sanitizer (eg Chlorine solution).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge in the coffee lounge did not have an internal thermometer present.Cream was present in the cooler.Ensure all coolers used for high risk products have an internal thermometer present.