Veteran Full Gospel Camp - Concession
SW 21-34-08 W4 Veteran AB T0C 2S0 · Food - General
1 inspection
- Initial Inspection
3 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?
- Left over burgers are not be cooled properly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A pot of leftover burgers was observed in the domestic fridge. I probed 2 different burgers with 2 different thermometers and both were above 10 C. As discussed, these need to be discarded. Temperature logs were unavailable at the time of inspection for verifying the internal temperature burgers were cooked to. The fridge temperatures should be verified daily and recorded with a corrective action taken when an exceedance is found.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- One sink for washing and sanitizing dishes flippers, tongs and scoops as well as used for handwashing does not meet our requirements. However, it would be acceptable to wash and sanitize dish in the commercial kitchen. Not sure if these are independently run facilities or how that works?
- 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?