The Raspberry Patch Custom Catering
5026 51 Avenue Ponoka AB T4J 1S4 · Food - General
8 inspections
- Monitoring 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)?
- At the time of the inspection, the facility's low temperature mechanical dishwasher's sanitize solution was measured to be 0-10 ppm chlorine.The bulk container contained a solution that was measured to be approximately 200 ppm chlorine.The solution was changed for a new chlorine concentrate container and the lines were primed.The machine then was measured to be sanitizing equipment with a 100-200 ppm chlorine solution during the final rinse step of the cycle.Ensure that the machine's sanitizer concentration is tested routinely and that the bulk sanitizer chemical levels are periodically checked and replaced as needed.
- 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
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The exhaust hood filters are not being maintained in a clean and sanitary condition as dust accumulation was observed on the filters. Please ensure the filters are cleaned and regular cleaning is performed to minimize the risk of contamination to food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Operator mentioned that A multi-surface cleaner-disinfectant is used for sanitizing the kitchen shelves and floors.Discussed that the said product is not suitable for food contact surfaces, like shelves and counters (Can be used for floors).-Bleach is an approved food grade sanitizer.-A bleach bucket (at concentration of 100 ppm) must be used to store the wiping cloths for regular cleaning and sanitation of surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- i) Staff member's dress was found hanging very close to the floor bucket. The dress was moved to a designated area for staff belongings ii) Some food with absorbent packages were left on the floor in the walk-in freezer. Please ensure that the foods is kept 6 inches above the floor
- 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?
- No pest control records were not up to date.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions