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The Park - Concession

2 - 107 Stockton Point Okotoks AB T1S 2C3 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand 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)?
      • Chlorine test strips were expired. **Obtain new test strips. Operator ordered test strips onsite from Amazon.
  3. Risk Management Inspection

    0 infractions

  4. 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)?
      • No functional probe thermometer was available onsite at the time of inspection.- Functional probe thermometer to be available onsite.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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 mechanical dishwasher has been removed from the kitchen. The kitchen is equipped with a 2-compartment sink for dishwashing. No reusable customer utensils are permitted. - If reusable customer utensils are used a 2-compartment sink with a mechanical dishwasher is required OR a 3-compartment sink is required. Sink requirements to be met or remove all reusable customer utensils and move to single-use customer utensils only.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probed thermometer was available for staff to monitor temperatures of food items. The thermometer onsite only measures above 50C. - Ensure a functional probe thermometer is available onsite with a termperature range that can measure frozen, refrigerated, and cooked food items. 2) Refrigeration units were not equipped with thermometers.- Ensure refrigeration units are equipped with functional thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher has been removed from the kitchen. The kitchen is equipped with a 2-compartment sink for dishwashing. No reusable customer utensils are permitted. - If reusable customer utensils are used a 2-compartment sink with a mechanical dishwasher is required OR a 3-compartment sink is required. Sink requirements to be met or remove all reusable customer utensils and move to single-use customer utensils only.
  9. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle in the kitchen was not labeled at the time of inspection.- Ensure all chemical containers are labeled to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probed thermometer was available for staff to monitor temperatures of food items. The thermometer onsite only measures above 50C. - Ensure a functional probe thermometer is available onsite with a termperature range that can measure frozen, refrigerated, and cooked food items. 2) Refrigeration units were not equipped with thermometers.- Ensure refrigeration units are equipped with functional thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher has been removed from the kitchen. The kitchen is equipped with a 2-compartment sink for dishwashing. No reusable customer utensils are permitted. - If reusable customer utensils are used a 2-compartment sink with a mechanical dishwasher is required OR a 3-compartment sink is required. Sink requirements to be met or remove all reusable customer utensils and move to single-use customer utensils only.
    • 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 strips were available to monitor sanitizer concentrations.- Ensure sanitizer test strips are available.