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Top Corner Concession - MHC Brooks Campus

200 Horticultural Station Road E Brooks AB T1R 1E5 · Food - General

6 inspections

  1. 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)?
      • Dishwasher bleach sanitizer tested 50 ppm.* Adjust the bleach concentration to 100 ppm to ensure adequate sanitizing of utensils.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand sink. * The operator stocked the hand sink with paper towels immediately.Ensure that hand washing station is fully stocked with soap and paper towels always.
  2. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A case of ground beef thawing in the cooler is stored on a shelf elevated off the ground, while a case of romaine lettuce is stored on the floor of the cooler. The lettuce would be susceptible to contamination if the case of ground beef leaked. Storage was re-arranged to store all food off the ground.*Store food off the ground and keep vegetables and ready-to-eat food separate from raw meat.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizer is barely detectable on the bleach test strip. Food service worker will manually add 3 tablespoons of bleach to the sanitizing cycle until dishwasher is repaired.*Repair dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher is not checked daily with a test strip to ensure bleach sanitizer is operational.*Check dishwasher daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Usually only one person is on shift in the kitchen. There are no opening and closing duties or log sheets that include checking cooler temperatures and checking the dishwasher sanitizer for bleach. Please ensure shift workers are conducting these important food safety checks.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer contained no chlorine. Instructed new staff how to prepare a sanitizer solution and verify concentration with a bleach test strip. Sanitizer was prepared to 100 ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Leaves and debris built-up behind exterior walk-in cooler can become a hiding place and attractant for pests. Sweep and clean up leaves and debris.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer spray bottle contained a low level of bleach or a mixture of solutions. The concentration appeared as 10 ppm on the bleach test strip. Solution was dumped and remade to 100 ppm bleach sanitizer.
    • 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?
      • Food handling permit is not posted in public view. Post the current food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Coving (baseboard) around base of wall by the doorway is letting go below the tile where debris can catch. Repair coving.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Table with dough mixer contains some spills and buildup on the table edge. Food handler committed to cleaning and sanitizing the table during her shift. Also discussed maintaining the stainless-steel shelves in the walk-in cooler which contains a little bit of buildup. Leaves and debris built-up behind exterior walk-in cooler can become a hiding place and attractant for pests. Sweep and clean up leaves and debris.
  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available. Owner will obtain the test strips from her seasonal concession until more are ordered.
  6. Initial 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)?
      • Dishwasher cycle is operational, but sanitizer is less than 100 ppm since sanitizer has not been switched out from previous owner. Replace commercial-grade 12% bleach container and verify sanitizer concentration using test strips. Two compartment sink is available for sanitizing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available. Owner will obtain the test strips from her seasonal concession until more are ordered.