The Pin
5411 64 Avenue Taber AB T1G 2A1 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The standup fridge in the rear storage room has an initial ambient surface temperature of 9C using an infrared thermometer. This increase may have been due to frequent recent use of the fridge as the facility was fully occupied by patrons. Pasteurized fruit juice and a container of milk are stored in the unit. The unit's temperature setting was made colder from 3 to 5 - The manager was advised to obtain an IR thermometer for quick checks if not already available or obtain a display thermometer for the unit if one is already not available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- 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)?
- Service call has been made to Diversey and they are expected to call back to schedule an on-site visit within the next 24 hours. The service visit will also include the delivery of bulk chlorine sanitizer solutions as deemed to be appropriate by the service tech. In the meantime advised to continue with manual warewashing of utensils and equipment in the available three compartment sink, 3 sink poster to be sent to the manager of the lounge as requested. Advised that the on-site domestic dishwasher is to be used only for personal items as commercial grade dishwashers are required for business use.
- 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
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Glasswasher initially not providing an detectable chlorine - bleach sanitizer bottle inside was empty. Bottle was replaced and was verified to exceed 400 ppm chlorine as verified using test strips, however dishwashing unit could only provide in between 10 and 50 ppm after prolonged manual priming. A regular cycle would not provide any detectable chlorine. The bottle is likely close to expiry unless an alternate bottle is needed for the unit.Advised manager of this finding during this inspection who enquired with owner about other sanitizer bottles that may be available, owner advised manager that he will bring back bottles from Lethbridge shortly. The glasswasher should be providing 50 - 100 ppm chlorine - possible that the unit may needed servicing if a new bottle doesn't provide this concentration.Reviewed alternate measures with manager and staff for the time being - glassware could be washed and rinsed in the glasswasher before being sanitized in a 100 ppm chlorine solution in one of the sinks. Alternately glasses could be washed, rinsed and sanitized by hand in two of the compartments - poster to be sent to the owner for reference.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- Glasswasher initially not providing an detectable chlorine - bleach sanitizer bottle inside was empty. Bottle was replaced and was verified to exceed 400 ppm chlorine as verified using test strips, however dishwashing unit could only provide in between 10 and 50 ppm after prolonged manual priming. A regular cycle would not provide any detectable chlorine. The bottle is likely close to expiry unless an alternate bottle is needed for the unit.Advised manager of this finding during this inspection who enquired with owner about other sanitizer bottles that may be available, owner advised manager that he will bring back bottles from Lethbridge shortly. The glasswasher should be providing 50 - 100 ppm chlorine - possible that the unit may needed servicing if a new bottle doesn't provide this concentration.Reviewed alternate measures with manager and staff for the time being - glassware could be washed and rinsed in the glasswasher before being sanitized in a 100 ppm chlorine solution in one of the sinks. Alternately glasses could be washed, rinsed and sanitized by hand in two of the compartments - poster to be sent to the owner for reference.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?