The Hamlets at Red Deer - Food
338 Liberty Avenue Red Deer County AB T4E 3B9 · Food - General
14 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The maximum temperature of the high temperature dishwasher is 69.5 °C. Based on multiple cycles, the temperature consistently reaches only about 66 °C. Please ensure that the dishwasher achieves a minimum of 71 °C at the plate level.In the meantime, the dishwasher may continue to be used for washing and rinsing dishes; however, all items must be manually sanitized in the dishwashing sinks using QUAT sanitizer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- In the Canyon/Heritage servery, the QUAT sanitizer concentration was measured at 150 ppm, and the QUAT container appeared to be empty. Please ensure the sanitizer concentration is maintained at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There is a buildup of grime on the wall, floor, and surrounding equipment near the high-temperature dishwasher. Please ensure that these surfaces are thoroughly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- All the serveries were either missing or had expired QUAT test strips. Please ensure that the serveries have access to QUAT test strips to check the concentration of the sanitizers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cartons of raw eggs were observed on top of ready-to-eat food items in the walk-in cooler. Staff complied and placed the raw eggs below the ready-to-eat products. - Please ensure to place raw products, such as eggs and meat, below ready-to-eat items to prevent any juices from dripping into them.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the QUAT sanitizer used on food contact surfaces is between 300 to 400 ppm. According to the manufacturer's instructions, the QUAT sanitizer must be at 200 ppm. Ensure that the sanitizer is at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?