TK Ranch at Inverlake Ltd.
270197 Inverlake Road NW Rocky View County AB T0J 1X0 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- A gap was noted under the back door of the facility.**Please seal all gaps to prevent infiltration of pests into the facility.**Operator has ordered weather stripping
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chopping boards in the meat cutting room had numerous knife markings on the surface with dirt imbedded in the groove that cannot be adequately cleaned and sanitized.**Resurface or replace chopping boards to ensure that food equipment can be properly cleaned and sanitized.**Operator has ordered chopping boards
- 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?
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. The facility uses a QUAT based cleaner/sanitizer for the clean-in-place equipment. There was no QUAT test strip in the facility to verify the concentration of the sanitizer.**Equip the facility with a QUAT sanitizer test strip to verify that the concentration of the QUAT solution is maintained at 200ppm at all times.2. There was no chlorine test strip to verify the concentration of chlorine solution used for sanitizing utensils in the facility.**Equip facility with a chlorine test strip.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. There was no soap at the hand wash sink in the meat grinding room and, in the meat cutting room.2. There was no paper towel in the hand wash sink in the meat cutting room.**Please ensure all hand wash sinks in the food facility are adequately equipped with hot & cold water, soap and single-use paper towel at all times.
- 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?
- A gap was noted under the back door of the facility.**Please seal all gaps to prevent infiltration of pests into the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chopping boards in the meat cutting room had numerous knife markings on the surface with dirt imbedded in the groove that cannot be adequately cleaned and sanitized.**Resurface or replace chopping boards to ensure that food equipment can be properly cleaned and sanitized.
- 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
- 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 uses a QUAT based cleaner/sanitizer for the clean-in-place equipment. There was no QUAT test strip in the facility to verify the concentration of the sanitizer.**Equip the facility with a QUAT sanitizer test strip to verify that the concentration of the QUAT solution is maintained at 200ppm at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser for the hand wash sink in the meat grinding room was in disrepair. Staff placed pump soap in sink.**Ensure that all hand wash sink in the facility is equipped with hot & cold water, soap and single use disposable paper towel at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?