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Watino Community Hall

121 Maplewood Avenue Watino AB T0H 3R0 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no ventilation hood above the stove. Stove top is used for cooking some food items.Ensure at a minimum a domestic canopy is installed. Consult with safety codes officer for the appropriate type of ventilation hood that will be required.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freezer is not equipped with a thermometer to monitor temperature. Ensure freezer is equipped with a thermometer to monitor temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no ventilation hood above the stove. Stove top is used for cooking some food items.Ensure at a minimum a domestic canopy is installed. Consult with safety codes officer for the appropriate type of ventilation hood that will be required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures and logs are not available or kept.Implement cleaning schedule and keep cleaning logs for events the hall kitchen is used.
  3. 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?
      • Temperature logs are not kept for the refrigeration units.Ensure temperature logs are kept for all refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freezer is not equipped with a thermometer to monitor temperature. Ensure freezer is equipped with a thermometer to monitor 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 monitoring program has not been implemented and monthly records are not kept. Implemented pest control monitoring program and complete AHS checklist once a month.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit is posted.Ensure a valid food handling permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no ventilation hood above the stove. Stove top is used for cooking some food items.Ensure at a minimum a domestic canopy is installed. Consult with safety codes officer for the appropriate type of ventilation hood that will be required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures and logs are not available or kept.Implement cleaning schedule and keep cleaning logs for events the hall kitchen is used.
  4. 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?
      • Temperature logs are not kept for the refrigeration units.Ensure temperature logs are kept for all refrigeration units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observed an open bag of sugar inside the cupboard. Ensure all open food items are stored in a container with a tight lid or in resealable bags.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freezer is not equipped with a thermometer to monitor temperature. Ensure freezer is equipped with a thermometer to monitor temperature.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Water sample is not submitted annually for bacteriological analysis. Ensure water sample is submitted annually for bacteriological analysis.
    • 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 monitoring program has not been implemented and monthly records are not kept. Implemented pest control monitoring program and complete AHS checklist once a month.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit is posted.Ensure a valid food handling permit is posted.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is no ventilation hood above the stove. Stove top is used for cooking some food items.Ensure at a minimum a domestic canopy is installed. Consult with safety codes officer for the appropriate type of ventilation hood that will be required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning procedures and logs are not available or kept.Implement cleaning schedule and keep cleaning logs for events the hall kitchen is used.