Westview Care Community
304064 Range Road 254 Linden AB T0M 1J0 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Sanitizer test strips were not available during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Two dented cans of food were observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A Package of Meat was observed to be thawing at room temperature in the Kitchen Sink at the time of Inspection. The Meat was observed to be at -2 degrees Celsius at the time of Inspection.Ensure that High Risk Foods such as Meat are being thawed in the Cooler or under cool running water in order to prevent potential food borne illness.This was Corrected during the Inspection.Temperatures of Coolers, Freezers, and Hot Holders measured to be within required safe ranges at the time of Inspection.
- 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?
- The Food Handling Permit on display was out of date at the time of Inspection.Ensure that a current valid Food Handling Permit is on display to the general public at all times in order to show that the Facility meets Alberta Health Services Guidelines.This was Corrected during the Inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic Utensils were being stored business end up in the Kitchen at the time of Inspection.Ensure that all Utensils are being stored business end down in order to prevent potential contamination of the Food Contact Surface of said Utensils.This was Corrected during the Inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- A dented can of food was observed in the dry storage area at the time of Inspection.Ensure that dented cans are discarded in order to prevent potential food borne illness. This was Corrected during the Inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils were being stored business end up in the Kitchen at the time of Inspection.Ensure that Utensils are being stored business end down in order to prevent potential contamination of the food contact surface of said Utensils. This was Corrected during the Inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cardboard Boxes were being piled up in the back of the Kitchen at the time of Inspection.Ensure that the Cardboard Boxes are being removed more regularly in order to prevent potential Pest Control issues.This was Corrected during the Inspection.The Kitchen was clean and well maintained at the time of Inspection.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The Hot Holder/Steamer in the Kitchen was measured to be at 50 Degrees Celsius at the time of Inspection.Ensure that the water level in the Hot Holder/Steamer is being maintained, and that the dial is set to between 7-10 in order keep High Risk Foods at or above 60 degrees Celsius at all times. This was Corrected during the Inspection by turning the dial to 10.Temperatures of Coolers and Freezers were measured to be within required safe ranges at the time of Inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils were being stored business end up in the Kitchen at the time of Inspection.Ensure that Utensils are being stored business end down in order to prevent potential contamination of the food contact surface of said Utensils. This was Corrected during the Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coffee Creamers were being stored at room temperature in the Kitchen at the time of Inspection.Ensure that the Coffee Creamers are being stored at or below 4 degrees Celsius at all times in order to prevent potential Food borne illness.This was Corrected during the Inspection.Temperatures of Coolers, Freezers, and Hot Holders measured to be within required safe ranges at the time of Inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?