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Westlock Healthcare Centre and Continuing Care Centre

10220 93 Street Westlock AB T7P 2G4 · Food - General

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooked oat meal was reheated on the steam table and the internal temperature was at 47C. The on site staff was advised that foods must be reheated quickly in order to minimize the time when high risk foods stay in the danger zone. For example, foods can be quickly heated up in the micro wave oven until internal temperature reaches at least 74C; then, they can be put on the steam table for hot holding and maintained at 60C or above. The on stie staff disposed of the foods during inspection.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The squash placed on the steam table was kept at 29C in pod #1 and meat balls were kept at 56C on the steam table in pod #2. Both the staff were required to reheat them until the internal temperatures reach at least of 74C prior to serving. Ensure that high risk foods intended for hot holding display be kept at 60C or above at all times.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler at the front serving area in the main kitchen was kept at 11C and the same reading was also obtained from the facility thermometer as well. Ice was built up at the top of the cooling unit. The staff was required to transfer all the high risk foods to another cooling unit which was maintained at 4C. The staff will carry out defrosting and closely monitor this cooler. High risk foods must not be stored in it until it can be maintained at 4C or below consistently.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions