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Wapasu Main 4703823 - Food

47 km east of Highway 63, Km 42 on Canterra Road Fort McKay AB · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 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?
      • The right side of the main receiving door had a gap when it was fully closed. Ensure that the door is repaired such that it forms a tight, impermeable seal that inhibits the infiltration of common pests.
  3. Risk Management Inspection

    4 infractions

    • 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?
      • Gap to the outside noted at the bag door near MTO station. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in coolers C5 and C7 had damaged ceiling strapping that requires repair, removing any water infiltrated material, cleaning, and replacement.Bakery 2-compartment sink faucet leak noted that requires repair.Walk-in cooler F4 broken light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MTO cooler shelving bracing broken and unstable requiring repair.Main dishwasher was leaking - work order had already been placed - repair required.Dairy dispenser cooler 9 damage to internal door panel requiring repair/refinishing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- cooler door seals and handles - especially at the cookline- cookline high frequency touch points- salad station wall- main dishwasher wall and ceilings
  4. Monitoring Inspection

    6 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?
      • Product cooling logs were not completed - no temperatures were taken to track cooling products prepared in the morning/lunchtime.Discussed issue with head chef and camp management. Ensure products are tracked throughout the cooling process to ensure it is completed within the required temperature/timeframe matrix.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding Asian-style noodle sauce on stove below 60C - discussed with head chef and staff product was reheated during the inspection. Hot held product must stay above 60C.Products in the under stove cooler drawers measured above 4C. Ensure these products are either used up or discarded after 2 hours storage in this location.Multiple products using ice for cold holding measured greater than 4C. Discussed issue with head chef and camp manager. Products were discarded or transferred to a cooler during the inspection. Strongly recommend redesigning the equipment locations on the cookline to accommodate additional fridge/freezer units to replace ice storage.Salad buffet items measured greater than 4C - products were discarded during the inspection and the issue was discussed with the head chef and camp manager. Strongly recommend implementing a labeling system for this equipment that helps staff enforce a 2-hour time max for product display - like colour coding.Thermometer was missing in multiple coolers in the bag up room - replacements were obtained during the inspection.
    • 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?
      • Gap to the outside noted at the bag door near MTO station. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in coolers C5 and C7 had damaged ceiling strapping that requires repair, removing any water infiltrated material, cleaning, and replacement.Bakery 2-compartment sink faucet leak noted that requires repair.Walk-in cooler F4 broken light.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MTO cooler shelving bracing broken and unstable requiring repair.Main dishwasher was leaking - work order had already been placed - repair required.Dairy dispenser cooler 9 damage to internal door panel requiring repair/refinishing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- cooler door seals and handles - especially at the cookline- cookline high frequency touch points- salad station wall- main dishwasher wall and ceilings
  5. Risk Management 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?
      • Product cooling logs were not completed - no temperatures were taken to track cooling products prepared in the morning/lunchtime.Discussed issue with head chef and camp management. Ensure products are tracked throughout the cooling process to ensure it is completed within the required temperature/timeframe matrix.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required between the hand sink and food preparation area in the Edi production line. Discussed with camp manager during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- cooler door seals and handles - especially at the cookline- cookline high frequency touch points- oven mits
  6. Risk Management Inspection

    4 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?
      • Product cooling logs were not completed - no temperatures were taken to track cooling products prepared in the morning/lunchtime.Discussed issue with head chef and camp management. Ensure products are tracked throughout the cooling process to ensure it is completed within the required temperature/timeframe matrix.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required between the hand sink and food preparation area in the Edi production line. Discussed with camp manager during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • WF F5 - the door plastic guards were in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- cooler door seals and handles - especially at the cookline- cookline high frequency touch points- oven mits
  7. Risk Management Inspection

    6 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?
      • Product cooling logs were not completed - no temperatures were taken to track cooling products prepared in the morning/lunchtime.Discussed issue with head chef and camp management. Ensure products are tracked throughout the cooling process to ensure it is completed within the required temperature/timeframe matrix.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required between the hand sink and food preparation area in the Edi production line. Discussed with camp manager during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cabinetry damaged under the sink in the main bag up room on the south side. Repair cabinetry. Butcher block counter at the phase 2 prep area requires refinishing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fringe on the dishwashers were visibly dirty and requires cleaning and/or replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • WF F5 - the door plastic guards were in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- cooler door seals and handles - especially at the cookline- cookline high frequency touch points- oven mits- phase 1 hot prep metal shelving- slicer
  8. Monitoring Inspection

    8 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?
      • Product cooling logs were not completed - no temperatures were taken to track cooling products prepared in the morning/lunchtime.Discussed issue with head chef and camp management. Ensure products are tracked throughout the cooling process to ensure it is completed within the required temperature/timeframe matrix.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required between the hand sink and food preparation area in the Edi production line. Discussed with camp manager during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several food products held utilizing ice/water baths on the cookline measured greater than 4C. Products were discarded and/or transferred to a cooler. Discussed proper ice display storage with head chef.Several containers of chicken fingers were improperly thawing in a hot box unit with other food products being kept warm. Product measured 14C all product was discarded during the inspection. Ensure all food handlers understand proper thawing practices.Egg whites and baked beans (recently dispensed from cans) in a walk-in cooler measured 9.8C and 9C respectively. The egg whites were discarded during the inspection. Discussed cooler storage organization with the chef and camp manager.Several hot held food products on the serving line and on the stoves on the cook line measured lower than 60C. All products were reheated during the inspection.Large container of garlic butter was kept at room temperature at the grill station - product was discarded during the inspection. Discussed with the head chef that a smaller amount of garlic butter for the station would be portioned and used for 2 hours and then any remaining product would be discarded and a new portion from a cooler would replace the original.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cabinetry damaged under the sink in the main bag up room on the south side. Repair cabinetry. Butcher block counter at the phase 2 prep area requires refinishing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The smaller high temperature dishwasher measured below 71C at the plate level after multiple run throughs during the inspection.Utilize the other dishwasher until this dishwasher is operating properly and regularly recording temperatures above 71C at the plate level. Repair/service the dishwasher as required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fringe on the dishwashers were visibly dirty and requires cleaning and/or replacement.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • WF F5 - the door plastic guards were in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- cooler door seals and handles - especially at the cookline- cookline high frequency touch points- oven mits- phase 1 hot prep metal shelving- slicer
  9. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required between the hand sink and food preparation area in the Edi production line. Discussed with camp manager during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ice cold holding practices throughout the cookline were not acceptable and food products measured between 7C-11C. Products were discarded and/or transferred to coolers and proper ice storage practices were discussed with the head chef and food handlers on shift.Strongly recommend additional cooler units be installed in this area for food storage.MTO6 cooler measured 5.7C and after the temperature setting was adjusted during the inspection later measured 3.7C.MTO3 cooler measured 4.8C and after the temperature setting was adjusted during the inspection later measured 3.2C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cabinetry damaged under the sink in the main bag up room on the south side. Repair cabinetry. Butcher block counter at the phase 2 prep area requires refinishing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • WC C-11 dripping from the condenser unit - all food moved from the area during the inspection - repair leak.WF F5 - lots of condensation and the door plastic guards were in disrepair. WC C3 - wall damage noted that requires attention/repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple hotboxes were visibly dirty and require cleaning.The fringe on the dishwashers were visibly dirty and requires cleaning and/or replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- cooler door seals and handles - especially at the cookline- cookline high frequency touch points- oven mits- phase 1 hot prep metal shelving- slicer
  10. Risk Management Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed multiple food handlers not washing their hands prior to donning gloves. Discussed with staff, chef, and camp manager during the inspection. Ensure proper glove use and hand hygiene practices are retrained with all food handlers. Strongly recommend storage of gloves be kept at hand sinks to encourage hand washing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A splash guard is required between the hand sink and food preparation area in the Edi production line. Discussed with camp manager during inspection.
    • 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?
      • Gaps to the outside were noted through the back door and receiving doors. All exterior doors must be completely sealed to the outside to prevent the entry of pests and/or vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bakery 2-compartment sink faucet had a gap that requires repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rusting shelving was noted in multiple locations throughout the kitchen and walk-in coolers. Refinish and/or replace any shelving that is rusting or damaged such that it is smooth, non-porous, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple hotboxes were visibly dirty and require cleaning.The fringe on the dishwashers were visibly dirty and requires cleaning and/or replacement.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following items/areas were visibly dirty and require cleaning:- cooler door seals and handles - especially at the cookline- cookline high frequency touch points