Top Corner Concession - Kinbrook Island Provincial Park Concession
New County No. 4 Rainier AB T0J 2M0 · Food - General
3 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- One fridge is not equipped with a thermometer. Probe thermometer is not available to check cook and reheating temperatures.*Equip fridge with a thermometer. Obtain a probe thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ice cream cones are placed on the ice cream display case at face-level to customers which offers no protection. Since the cones had just been put out in the morning, the cones were moved off the display case to a back counter. *Keep food protected from customer contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pre-cooked frozen burgers and hot dogs were reheating in a crock pot and measured 50 degrees Celsius. Kitchen staff was instructed on initial cook / reheat to 74 degrees Celsius on the stove and then hot holding. This was corrected during inspection. The coffee creamers were not maintained refrigerated. Creamers were discarded and new creamers were placed in the fridge.*Reheat high risk food to 74 degrees Celsius throughout before hot holding at 60 degrees Celsius.*Keep creamers refrigerated on ice or in the fridge.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Three fridges are not equipped with thermometers to monitor fridge temperature. During inspection, two thermometers were found to place in fridges, and a third thermometer is still needed. *Keep thermometers in every fridge and ensure temperatures are monitored and recorded daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not provided at the hand sink. This was corrected during inspection. *Ensure paper towel is always accessible at the hand sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime buildup is noted in the following areas which need regular cleaning and sanitation: bin lids and handles on all plastic food bins, plastic drawer handles and crevices, light switches.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizer bucket for reusable cloth towels was not in place. Chlorine test strips were not available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The probe thermometer was not operational. A temperature log is not used. The use of a temperature log is highly recommended.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The manual dishwash sink used for sanitizing utensils should have the fill line marked and the volume to the fill line should be determined. 1 TBSP of Bleach can be added per Gallon of water to achieve 100 Parts Per Million chlorine concentration. Test strips are to be used to confirm concentration. No test strips were available.
- 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 monthly pest control form was not completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?