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U of L Community Sports Stadium Concession

4415 University Drive W Lethbridge AB T1K 3M4 · Food - General

3 inspections

  1. Risk Management 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)?
      • Test strips that were on-site were for iodine. Request Melssia to contact chemical supplier and obtain test strips for Quats.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is properly getting close for a good deep/thorough cleaning (moving large equipment to get into hard-to-reach areas.) Melissa reports end of year clean will be happening shortly. Please ensure staff are familiar with cleaning schedules and processes. This should be documented in the written sanitation plan, located in the facility. At the time of the inspection there were visibly dirty cutting boards on counter. Melissa moved to sink for proper cleaning/sanitation.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Just a reminder for staff to not store popcorn scoops in the large bag of popcorn. Whenever possible, keep the handle of the scoop from coming into direct contact with food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not too familiar with the 3-compartment sink method. We reviewed the 3-comparrtment sticker above the sink. However, there was no sanitizer to allow the staff to properly sanitize equipment at the time of the inspection. Staff need to review proper sanitation procedures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips to make sure the third sink had an adequate concentration of quats sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of the inspection, the designated handwash sink was dry. When food handlers were asked about handwashing, they reported that they use the 3-compartment sink to wash their hands. Staff need to be washing their hands in the designated handwash sink.The handwash soap dispenser was not hung on the wall and the paper towel dispenser was empty (staff reported it is not working correctly). Please ensure the handwashing equipment is properly installed/operational so staff can properly access for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility is properly getting close for a good deep/thorough cleaning (moving large equipment to get into hard-to-reach areas.)Please ensure staff are familiar with cleaning schedules and processes. This should be documented in the written sanitation plan, located in the facility.
  3. Monitoring Inspection

    0 infractions