Westlock & District Community Hall
10711 104 Avenue Westlock AB T7P 2P6 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- See opening comments.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine residual was obtained after the dishwasher was run several times and no sanitizer was observed being sucked into the dishwasher. Repairs must be carried out. Ensure that at least 50ppm chlorine residual be obtained after each cycle is completed. In the meantime, dishes and utensils can still be washed and rinsed in the dishwasher first; then, they must be sanitized manually in the sink with an approved sanitizing solution such as a 100ppm bleach solution for at least 2 minutes and left air dry. Or single use disposable serving utensils must be used. The manager advised that no functions have been booked until the end of Jan, 2026.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine residual was obtained from the low temperature type of dishwasher even after a new container of sanitizer was hooked up with the dishwasher. Air locks were observed in the sanitizer line. Repairs needs to be carried out to ensure that at least a 50ppm chlorine residual be obtained after each cycle is completed.In the mean time, dishes and utensils can be washed and rinsed in the dishwasher but they must be manually sanitized with an approved sanitizing solution such as a 100ppm bleach solution (1 table spoon of household bleach per gallon of water at 45C). Or single use disposable serving utensils must be used and cooking utensil can be washed, rinsed and sanitized manually in the 2-compartment sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions