Ukrainian Catering
2 - 30 Chevigny Street St. Albert AB T8N 5A3 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Operator was not keeping records of food temperatures during transport, and/or reheating/corrective actions upon arrival to catering destination.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
2 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Operator was not keeping records of food temperatures during transport, and/or reheating/corrective actions upon arrival to catering destination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Operator could not readily locate a probe thermometer at time of inspection, which is required for the level of food handling he is performing to ensure internal temperatures.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring 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)?
- It was noted that the facility was not following proper dishwashing procedures. Proper manual dishwashing procedures were discussed with the operator during the inspection. Please follow following procedures:- Wash with soap and water in the first sink, - Rinse with clean water in the middle sink, - Prepare a bleach solution at 100 ppm in the third sink. Leave clean dishes fully submerged in the bleach solution for at least two minutes, Air dry the dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- It was noted that the facility was not testing bleach solution. Please use a test strip to test the concentration of bleach solution and ensure it is maintained at 100 ppm at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions