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Vauxhall Junior Senior High School - Kitchen

623 5 Avenue N Vauxhall AB T0K 2K0 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach-water sanitizing bottle did not have any detectable chlorine in it as verified using test strips. Staff member will be replacing the solution shortly and was advised to use cold water as a base to prolong use (1/2 teaspoon bleach per litre of water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two packages of chicken breasts were being thawed at room temperature and were warm to the touch in the two compartment sink. Cold water was turned on to allow for safe defrosting to continue. The staff member noted that the products would be processed shortly.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water sanitizing spray bottle in use did not have any detectable chlorine in it using test strips. An additional amount of undiluted household bleach was added to the bottle bringing the total concentration back up to 100 ppm chlorine. An assortment of sample test strips were left with the operator for future use and for the procurement of test strips once this sample batch runs out.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A package of breaded chicken cutlets was being defrosted on a storage rack in the kitchen at the beginning of the inspection. The staff member advised that it was being defrosted at room temperature so that the product would be ready to be cooked in the late afternoon for the sports teams' evening meal. The operator relocated the product into the walk-in cooler when requested as there is enough time for the product to defrost in the cooler, and to prevent the growth of microorganisms at room temperature.