The Father's House Christian School - Kitchen
55521 Range Road 254 Sturgeon County AB T8R 0S2 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Pest control records were not observed at the time of inspection. Please ensure to maintain monthly pest control records.
- 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?
- Risk Management Inspection
3 infractions
- 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?
- Pest control records were not observed at the time of inspection. Please ensure to maintain monthly pest control records.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- It was noted that the facility ventilation canopy was never cleaned professionally. Please contact a professional company to have ventilation canopy cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was noted that the low temperature dishwasher was not dispensing bleach at the time of inspection. Please repair the dishwasher and ensure it is dispensing bleach at 100 ppm at all times. In the interim, please follow three compartment dishwashing method to perform dishwashing.
- 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?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Cleaning cloths were noted on the prep counter, dishwashing sinks, etc. Please be advised that all cleaning cloths must be stored in the sanitizing solution at all times. Please do not store cleaning cloths on prep counter, or on dishwashing sinks. 2. It was noted that the quat auto dispenser was dispensing quat solution at 50 ppm. Please be advised that the quat solution must be maintained at 200 ppm at all times. Please calibrate the quat auto dispenser.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Food items were noted to be stored directly on the floor. Please note all food items must be stored at least six inches above the floor. 2. Staff personal items such as jackets, and bags were noted to be stored on prep counters. Please be advised that all staff personal items must be stored away from food contact and storage areas. Please designate an area to store staff personal items.3. Scoops were notes inside bulk food containers. Please be advised that scoops must not be stored inside the bulk food containers to protect food items from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the facility was not performing proper manual dishwashing procedures. The quat auto dispenser was noted to be dispensing quat at 50 ppm. Quat test strips were noted to be expired in 2022. Please acquire quat test strips and ensure that the quat solution is maintained at 200 ppm for dishes sanitizing purposes. Dishes must be cleaned using soap and water in the first sink, rinsed with clean water in the second sink and sanitized using quat solution at 200 ppm in the third sink for two minutes. Air dry the dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary ammonium test strips were noted to be expired in 2022. Please acquire quaternary ammonium test strips.
- 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?
- Pest control records were not observed at the time of inspection. Please ensure to maintain monthly pest control records.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- It was noted that the facility ventilation canopy was never cleaned professionally. Please contact a professional company to have ventilation canopy cleaned.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was noted that the low temperature dishwasher was not dispensing bleach at the time of inspection. Please repair the dishwasher and ensure it is dispensing bleach at 100 ppm at all times. In the interim, please follow three compartment dishwashing method to perform dishwashing.
- 23. Is the facility maintained in a clean and sanitary condition?
- General organizing is required in the facility.Please organize the facility thoroughly and ensure it is maintained in an organized manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was noted that the low temperature dishwasher was not dispensing bleach at the time of inspection. Please repair the dishwasher and ensure it is dispensing bleach at 100 ppm at all times. In the interim, please follow three compartment dishwashing method to perform dishwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was noted that the low temperature dishwasher was not dispensing bleach at the time of inspection. Please repair the dishwasher and ensure it is dispensing bleach at 100 ppm at all times. In the interim, please follow three compartment dishwashing method to perform dishwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was noted that the low temperature dishwasher was not dispensing bleach at the time of inspection. Please repair the dishwasher and ensure it is dispensing bleach at 100 ppm at all times. In the interim, please follow three compartment dishwashing method to perform dishwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was noted that the low temperature dishwasher was not dispensing bleach at the time of inspection. Please repair the dishwasher and ensure it is dispensing bleach at 100 ppm at all times. In the interim, please follow three compartment dishwashing method to perform dishwashing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat solution was not observed at the time of inspection. The operator prepared fresh quat solution during the inspection. The operator was further advised to ensure that quat solution is maintained at 200 ppm at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator. Please wash hands between tasks.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Nonfood related items (staff personal items and stationary items) were noted to be stored with food items. Please designate an area to store nonfood related items. Please do not store nonfood related items with food items.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the low temperature dishwasher was not dispensing bleach at the time of inspection. Please repair the dishwasher and ensure it is dispensing bleach at 100 ppm at all times. In the interim, please follow three compartment dishwashing method to perform dishwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?