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VO2 Max

10720 117 Avenue Grande Prairie AB T8V 7N7 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine / Quats chemical test strips are not available to test the concentration of the sanitizer solution.Ensure availability of chemical test strips to verify the required concentration (100ppm for chlorine and 200-400ppm for Quats).Ensure either mechanical dishwasher is equipped with a thermometer or a thermometer is available on-site to verify the final rinse temperature.
  3. Monitoring Inspection

    5 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?
      • Temperature monitoring records are not available.Ensure all cooling units are equipped with a functional thermometer and temperature monitoring records are maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. This facility is not sanitizing the equipment/dishes after wash and rinse (manual dishwashing).2. This facility was approved with mechanical dishwasher completely operational (2-compartment sink as a backup)1. Ensure equipment/dishes sanitation using an approved sanitizer after wash and rinse.2. Ensure mechanical dishwasher is operational and reaches required final dishwash rinse temperature of at least 71℃ at dish level.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine / Quats chemical test strips are not available to test the concentration of the sanitizer solution.Ensure availability of chemical test strips to verify the required concentration (100ppm for chlorine and 200-400ppm for Quats).Ensure either mechanical dishwasher is equipped with a thermometer or a thermometer is available on-site to verify the final rinse temperature.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records are not available.Ensure necessary measure are in place for pest control and records are maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training requirements are not met.Ensure all the staffs have Alberta basic food safety training and one supervisor have Alberta approved food safety training.(Resources provided via email along with this report).