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Tire Pro Events Centre

33061A AB-674 Teepee Creek AB T0H 3C0 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The frying oil was black and had appeared to not have been changed in quite some time** Ensure frying oil is changed regularly.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved food safe sanitizing solution is not available - clorox and lysol were noted but are not food safe and require a rinse step** Ensure a food safe sanitizing solution is available such as bleach (100ppm) or Quats (200ppm) Ensure test strips are available to confirm concentration
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A soiled cloth was noted in the dishwashing sink ** Ensure cleaning cloths are stored in a sanitizing solution in between uses and then laundered.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs were not available for review ** Ensure temperature logs are being maintained and available on site
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A functional thermometer was missing from the stand-up cooler ** Ensure all cooler units are equipped with a functional thermometer
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were left in the 3-compartment sink. A tray was noted in the sink not fully submerged, and the sanitizer concentration was measured at 0ppm** Ensure dishes are fully submerged in sanitizing solution at a concentration of 100ppm for chlorine for a minimum of 2 minutes and then air dried.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A stainless-steel mesh strainer in the utensil storage bin was found to be unclean and in disrepair ** Ensure utensils no longer in good repair are discarded and replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stainless-steel mesh strainer for the fryer was in an insanitary condition and was left unclean** Ensure utensils are cleaned and sanitized regularly. Ensure facility is cleaned including all dishes and utensils regularly. There should be more unclean surfaces or utensils left at the end of an operating day
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written cleaning schedule was not available for review** Ensure a written cleaning schedule is implemented, followed, and available on site
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- kitchen floor was noted dirty - bottom storage shelf of stainless-steel prep table had an accumulation of sticky debris- fry station - stove burners- stainless-steel wall behind fry station and stove- inside the stand-up cooler- plastic storage carts and trolleys were noted with an accumulation of dust- blue dish rack for drying has an accumulation of sticky debris- storage drawers and cupboards were noted unclean and had a sticky residue on the handles- several handles within the facility were noted sticky and unclean such as the prep cooler handle next to the hand sink** Ensure the noted areas are cleaned and maintained in a sanitary condition** Ensure all areas of the kitchen are maintained in a sanitary condition even if not mentioned above
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard is being used as shelving in the stand-up fridge. - ensure cardboard is removed as surface is not cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT: Cleaning schedule was not available- please ensure a cleaning schedule is established- template sent to operator
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not available- please ensure a cleaning schedule is established
  7. Risk Management Inspection

    0 infractions