The Summit: Marian & Jim Sinneave Centre for Youth Resilience - Food
1015 17 Street NW Calgary AB T2N 2E5 · Food - General
1 inspection
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in spray bottle measured between 10 ppm and 50 ppm. Please maintain 100 ppm chlorine for food contact surfaces. Combine 1/2 teaspoon of unscented household bleach with 1 litre of water. Use test strips to monitor concentration levels.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Unable to locate probe thermometer. Please obtain probe thermometer that can be used to monitor foods between 0C and 100C. Recommend obtaining a waterproof probe thermometer that can be used to monitor internal temperatures of food as well as to measure sanitizing temperature of dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) There were no means to monitor the sanitizing temperature of the high temp dishwasher. Recommend obtaining a waterproof probe thermometer that can be used to monitor internal temperatures of food as well as to measure sanitizing temperature of dishwasher.2) Sanitizer test strips for chlorine were not provided. Please obtain.
- 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?
- Public kitchen was operating without health approval. PHI provided verbal approval during time of inspection. Please submit a food permit application form as soon as possible.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?