Triumphant Life Centre
9027 101 Avenue Lac La Biche AB T0A 2C0 · Food - General
4 inspections
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Two spray bottles labeled "bleach" measured >200 ppm chlorine (bleached out the strip).Concentration was diluted to 200 ppm during inspection.Ensure chlorine concentrations are maintained at 100-200 ppm chlorine. Verify concentration with a test strip each time a solution is prepared, and at least daily if solutions are used over multiple days.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher has been identified in previous reports as non-functional.There is now an "out of order" sign on the dishwasher advising not to use the dishwasher.Replace the lines for the dishwasher.Obtain new chlorine. Cling wrap or tinfoil may be used to create a "lid" to prevent the chlorine from evaporating.PHIs were informed that chlorine is waiting to be picked up from Costco the next time a member goes to Edmonton.Dishes will have to be washed and sanitized using the three compartment sink method:Sink 1: hot water and soapSink 2: clean, warm/hot waterSink 3: 100 ppm bleach solution in lukewarm water.Dishes must be submerged in 100 ppm chlorine solution for at least 2 minutes before being allowed to air dry.Chlorine concentration must be verified with a test strip.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips onsite were for pools/spas.Additional test strips were available with no container or color legend.Obtain test strips that are capable of measuring 100-200 ppm. The color legend must be available to compare the color to, to ensure the correct concentration.Operator ordered test strips from Amazon during inspection.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify concentration each day prior to use.
- 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 present in dispensers.Ensure paper towel is present in dispensers at all times during food preparation or handling activities.
- 20. Do food handlers at the facility have adequate food safety training?
- One person is in the process of taking approved food safety training.At least one person at the facility needs approved food safety training. It is strongly recommended that all persons working in the kitchen have taken the Alberta Food Safety Basics course. Information regarding food safety training sent via email.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The staff washroom is not provided with natural or mechanical ventilation. Installation of a proper ventilation is required for safe and sanitary operation of the facility. Provide a plan to EPH to indicate how this concern will be addressed.Note: washroom door must be kept closed when food preparation is occurring.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff could not answer questions about how surfaces are cleaned and sanitized.Ensure all food handlers are familiar with surface cleaning and sanitation procedures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher in the main kitchen was dispensing 0 ppm chlorine.The line appears clogged from chlorine crystals. There is no lid on the chlorine container so the chlorine may not be at full strength. There is only approximately 1.5-2 inches of liquid in the bottom of the chlorine bucket.The soap line is also completely plugged.Staff member stated that she does not use the dishwasher but that others may use it.Replace the lines for the dishwasher.Obtain new chlorine. Cling wrap or tinfoil may be used to create a "lid" to prevent the chlorine from evaporating.Until the dishwasher is repaired, do not use it. Place an "out of order" sign on it to indicate to everyone that it is not working.Dishes will have to be washed and sanitized using the three compartment sink method:Sink 1: hot water and soapSink 2: clean, warm/hot waterSink 3: 100 ppm bleach solution in lukewarm water.Dishes must be submerged in 100 ppm chlorine solution for at least 2 minutes before being allowed to air dry.Chlorine concentration must be verified with a test strip.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips could not be located during inspection.Obtain test strips.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify concentration each day prior to use.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Not observed at time of inspection.If the downstairs kitchen area is used for food preparation or handling the following items need correction:1. Electrical outlets and switches need to have cover plates.2. Fridge requires an internal thermometer to monitor temperature.3. There is a strip along the ceiling that is not finished. All surfaces must be finished so they are smooth, impervious to moisture and easy to clean.4. There is no ventilation for the stove. No excessive steam or grease producing cooking can occur until there is an appropriate ventilation hood in place.
- 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?
- The current food handling permit was not posted. The posted permit expired in 2023.Ensure the current food handling permit is posted.
- 20. Do food handlers at the facility have adequate food safety training?
- Not observed at time of inspection.No food safe training certificates were available at time of inspection.Keep copies of food safe certificates at the facility and available for inspection.At least one person at the facility needs approved food safety training. It is strongly recommended that all persons working in the kitchen have taken the Alberta Food Safety Basics course. Information regarding food safety training sent via email.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Not observed during inspection.The staff washroom is not provided with natural or mechanical ventilation. Installation of a proper ventilation is required for safe and sanitary operation of the facility. Provide a plan to EPH to indicate how this concern will be addressed.Note: washroom door must be kept closed when food preparation is occurring.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher in the main kitchen was dispensing 0 ppm chlorine.The line has approximately 1 foot clogged from chlorine crystals. There is no lid on the chlorine container so the chlorine may not be at full strength.The soap line is also completely plugged.Staff stated that they were washing the dishes manually then putting them in the dishwasher to sanitize.Replace the lines for the dishwasher.Obtain new chlorine. Cling wrap or tinfoil may be used to create a "lid" to prevent the chlorine from evaporating.Until the dishwasher is repaired, do not use it. Place an "out of order" sign on it to indicate to everyone that it is not working.Dishes will have to be washed and sanitized using the three compartment sink method:Sink 1: hot water and soapSink 2: clean, warm/hot waterSink 3: 100 ppm bleach solution in lukewarm water.Dishes must be submerged in 100 ppm chlorine solution for at least 2 minutes before being allowed to air dry.Chlorine concentration must be verified with a test strip.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were available but were stored on top of the dishwasher out of view. The bag had not been opened.Store the chlorine test strips where they are easily accessed by everyone who will be preparing sanitizer solutions. Ensure all kitchen staff are aware of test strips location and how to use them.Test strips must be used to verify sanitizer concentration each time a solution is prepared. If solutions are used over multiple days, verify concentration each day prior to use.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- If the downstairs kitchen area is used for food preparation or handling the following items need correction:1. Electrical outlets and switches need to have cover plates.2. Fridge requires an internal thermometer to monitor temperature.3. There is a strip along the ceiling that is not finished. All surfaces must be finished so they are smooth, impervious to moisture and easy to clean.4. There is no ventilation for the stove. No excessive steam or grease producing cooking can occur until there is an appropriate ventilation hood in place.
- 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?
- The current food handling permit was not posted.Ensure the current food handling permit is posted.
- 20. Do food handlers at the facility have adequate food safety training?
- No food safe training certificates were available at time of inspection.Keep copies of food safe certificates at the facility and available for inspection.At least one person at the facility needs approved food safety training. It is strongly recommended that all persons working in the kitchen have taken the Alberta Food Safety Basics course. Information regarding food safety training sent via email.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- OutstandingThe staff washroom is not provided with natural or mechanical ventilation. Installation of a proper ventilation is required for safe and sanitary operation of the facility. Provide a plan to EPH to indicate how this concern will be addressed.Note: washroom door must be kept closed when food preparation is occurring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The top of the dishwasher had a buildup of dust/debris and requires cleaning.The dishwasher well has a buildup of grease and requires cleaning.Ensure the dishwasher is maintained in clean and sanitary condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
9 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- One cupcake was found in the cooler with mold growth.Cupcake was discarded during inspection.When placing items into the cooler, label them to indicate the date they were prepared. If the food item belongs to a specific person, label it with that person's name as well.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Utensils were stored with business ends facing different directions.Ensure utensils are stored with all business ends facing the same direction to help prevent contamination during handling.2. Mixer attachments were stored in a drawer with paperwork and mousetraps.Ensure food items or items associated with food preparation are stored away from items incompatible with food (ie may pose a risk of contamination).Mixer attachments were removed from the drawer and sent for washing during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The display cooler measured 7.7C during inspection. It appeared the cooler was on a defrost cycle that may have not completed during the inspection.Ensure the cooler is capable of maintaining a temperature of 4C or less. A temperature recording sheet was sent via email. Record the temperature at least once per day when someone is on site.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher in the main kitchen was not properly dispensing chlorine.After multiple runs and priming the chlorine reading was approximately 10 ppm or less.It appears the line is partially clogged from chlorine crystals. There is no lid on the chlorine container so the chlorine may not be at full strength.The soap line was not dispensing at all and appears completely plugged.Replace the lines for the dishwasher.Obtain new chlorine. Cling wrap or tinfoil may be used to create a "lid" to prevent the chlorine from evaporating.The dishwasher must be capable of maintaining a rinse concentration of 100 ppm.Until the dishwasher is maintaining 100 ppm, it may be used to wash dishes but dishes must then be submerged in a 100 ppm chlorine solution for at least 2 minutes and then allowed to air dry.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips were not available to verify sanitizer concentration. Pool testing equipment had mistakenly been purchased.Ensure test strips are available and capable of measuring 100-200 ppm chlorine (bleach).Note: test strips were purchased during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Main kitchen paper towel dispenser was empty.Ensure paper towel in a dispenser is available for all handwashing sinks.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- If the downstairs kitchen area is used for food preparation or handling the following items need correction:1. Electrical outlets and switches need to have cover plates.2. Fridge requires an internal thermometer to monitor temperature.3. There is a strip along the ceiling that is not finished. All surfaces must be finished so they are smooth, impervious to moisture and easy to clean.4. There is no ventilation for the stove. No excessive steam or grease producing cooking can occur until there is an appropriate ventilation hood in place.
- 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?
- The current food handling permit was not posted.Ensure the current food handling permit is posted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- OutstandingThe staff washroom is not provided with natural or mechanical ventilation. Installation of a proper ventilation is required for safe and sanitary operation of the facility. Provide a plan to EPH to indicate how this concern will be addressed.Note: washroom door must be kept closed when food preparation is occurring.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?