The Track on 2 - The Funky Monkey Kitchen + Bar
40309 Range Road 272 Lacombe County AB · Food - General
6 inspections
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was measured to be dispensing 0 ppm chlorine sanitizer. It was determined that the bulk chlorine sanitizer container was located too far from the dishwasher, resulting in the sanitizer pickup tube not being fully submerged and only barely extending into the container.The sanitizer container was relocated closer to the dishwasher, allowing the pickup tube to effectively reach the bottom of the container.Following this correction, the dishwasher was measured to be dispensing 100 ppm chlorine sanitizer and operating at 49°C.Please ensure chlorine sanitizer and all other bulk chemical supplies are stored in a manner that allows dispensing equipment to effectively draw from the containers during operation. Please also ensure the dishwasher is tested and confirmed to be dispensing an adequate concentration of chlorine sanitizer prior to use each day, and whenever the unit has not been operated for an extended period, to ensure dishware and equipment are effectively sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have valid test strips capable of measuring the concentration of the lactic acid sanitizer and confirming it was within the effective range of 704-1875 ppm.Please ensure appropriate lactic acid sanitizer test strips are obtained and used daily to verify the sanitizer is being maintained within the manufacturer's recommended effective range.---Facility had valid chlorine test strips capable of confirming the chlorine sanitizer of the dishwasher was within the effective range of 1–200 ppm.
- 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?
- The facility conducts its own pest control however no monthly pest control records were available to confirm that routine pest control checks are being completed.A pest control record template was emailed to the operator.Please ensure the template is printed, filled out every month, and maintained in a book or binder and stored on site, so pest control records are available for review during future inspections.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White prep cutting board and other smaller cutting boards were set aside for repair or replacement due to excessive wear, deep grooves, and discoloration.Please ensure damaged cutting boards are repaired or replaced as needed, and that equipment is routinely monitored so worn items are removed from use before they can no longer be effectively cleaned and sanitized.
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Some food was observed in the open containers.Concerns were discussed with the facility staff.Food was transferred to containers with lids.2) Discussed the storage of scoops in food and ice.**Make sure to store the single-use containers in closed packaging to prevent any contamination during storage**
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 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 quats test strips were available on-site. Please ensure to have appropriate test strips in order to measure the concentration of the sanitizer (i.e., quats at 200ppm).
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease build was observed behind and in-between appliances. Please ensure to clean it to prevent further accumulation.
- 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
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature dishwasher is not effectively sanitizing at a solution concentration of 100 ppm of chlorine. Chefs aware of the proper procedures in case dishwasher becomes non-functional. They are prepared to switch to manual dishwashing with 2 compartment sink which involves the process of washing, rinsing, sanitizing and air dry. - Staff had to run the dishwasher a few times before reaching an acceptable solution concentration of 100 ppm. - Please ensure to prime the line when putting in a new container and run the dishwasher a few times and have it tested with an appropriate test strip to validate the correct solution concentration. Operator agreed to service the dishwasher.
- 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?
- Facility was free of any pest infestation noted. No pest control records on file. - Please conduct monthly pest control checklist.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?