The Headroom Inc - Food
12425 99 Street Grande Prairie AB T8V 6Y5 · Food - General
3 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strip was found onsite.Obtain test strips and ensure the concentration of sanitizer solution is checked regularly.
- 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?
- Food permit is not posted at a visible location. Ensure a valid food handling permit is displayed onsite and ensure it is posted in a location easily visible to all patrons.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training requirements must be met. Ensure someone on site who has care and control of the facility complete an Alberta Health approved food safety course.
- 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
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution found onsite. Ensure the food contact surface (utensils/table top/counter top) is sanitized with a approved sanitizer and ensure the solution is tested with a test strip.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The reusable utensils are not sanitized after washing and rinsing. Ensure the reusable containers are washed, rinsed, and sanitized (then air-dried) with an approved solution. Obtain a sanitizer test strip to test its concentration when diluted/used for effective results. Sanitizer effectiveness decreases with time and temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strip was found onsite.Obtain test strips and ensure the concentration of sanitizer solution is checked regularly.
- 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?
- Food permit is posted at a visible location. Ensure a valid food handling permit is displayed onsite and ensure it is posted in a location easily visible to all patrons.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training requirements must be met. Ensure someone on site who has care and control of the facility complete an Alberta Health approved food safety course.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scaling and build-ups were observed inside the hot water kettle.Ensure the kettle is washed, rinsed, and sanitized with appropriate sanitizer. A clean-in-place method is recommended for a hot water kettle.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?