Westview Health Centre - Patient Food Services - Production Kitchen and Cafeteria
4405 South Park Drive Stony Plain AB T7Z 2M7 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- 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?
- Update - Jan 29: -Received e-mail indicating that indicating that the holes had been fitted with plugs, but that sprinkler rings were still on order. Update will be provided when available. Previous observations:-There were holes in the ceiling and top portion of the walls of the walk in freezer. There were also gaps, such as around the ceiling sprinkler in the walk in freezer.Look at having these holes and gaps ceiled to allow for easier cleaning and possible escape of cold air.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Update - Dec 17: -Received e-mail indicating that the corrections for the issues below are still in progress. -There were holes in the ceiling and top portion of the walls of the walk in freezer. There were also gaps, such as around the ceiling sprinkler in the walk in freezer.Look at having these holes and gaps ceiled to allow for easier cleaning and possible escape of cold air.
- 23. Is the facility maintained in a clean and sanitary condition?
- Corrections made:-Received pictures and e-mail indicating that the floors underneath the table and sinks were cleaned. Previous observations:-There were black stains on the floors underneath the tables and sinks. The floors must be thoroughly cleaned to remove staining. This will prevent attraction of pests and contamination of food. -The light cover in front of the walk in cooler/freezer units had a large stain. It was indicated that this has been brought up to maintenance to be replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- X There is a sticky residual / grime buildup in several areas of the kitchen under tables and equipment and buildup around table legs and under prep tables and cooking equipment.- Some of the areas and equipment legs have been cleaned / scrubbed. Some areas still have heavy buildup remaining. Continue to deep clean and remove this buildup from the floors and equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Used blue wiping cloths were placed on the stainless steel tables in the prep area.Used wiping cloths are not to be placed on the tables. They must be immersed in fresh sanitizer solution to prevent bacterial growth or they are to be used once and placed in a hamper to be washed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Frozen sealed packaged of chicken rice soup were immersed in water in one of the sinks to thaw. The water was not kept running.When thawing in a sink with water, use running cold water, so that the temperature of the food stays cold at 4 degrees C or less to prevent rapid growth of germs.-There was a new under the counter Alto Shaam hot holding unit. There was a bowl of food inside that was measured at 48 degrees C. Staff indicated this food was intended to be discarded and removed it. The internal temperature of hot holding units must be able to maintain food at a minimum of 60 degrees C (140 degrees C) to prevent rapid germ growth. Use an appropriate thermometer to verify the internal temperature of the unit to ensure it can maintain this temperature before using it for food and do not rely on the built in temperature display.
- 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 were holes in the ceiling and top portion of the walls of the walk in freezer. There were also gaps, such as around the ceiling sprinkler in the walk in freezer.Look at having these holes and gaps ceiled to allow for easier cleaning and possible escape of cold air.
- 23. Is the facility maintained in a clean and sanitary condition?
- -There were black stains on the floors underneath the tables and sinks. The floors must be thoroughly cleaned to remove staining. This will prevent attraction of pests and contamination of food. -The light cover in front of the walk in cooler/freezer units had a large stain. It was indicated that this has been brought up to maintenance to be replaced.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- X There is a sticky residual / grime buildup in several areas of the kitchen under tables and equipment and buildup around table legs and under prep tables and cooking equipment.- Some of the areas and equipment legs have been cleaned / scrubbed. Some areas still have heavy buildup remaining. Continue to deep clean and remove this buildup from the floors and equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Observed soup cooling in small covered insert at room temperature. Reviewed cooling techniques. Soup transferred to larger insert and placed in cooler.Observed bags of soup mix thawing in stagnant water in prep sink. Reviewed thawing in a safe manner: under cold running water or in cooler. Food item moved to insert and placed under cold running water flow.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The underside of the small and industrial mixers had a buildup of dried food debris on them. The small mixer was deep cleaned during the inspection. - correctedX There is a sticky residual / grime buildup in several areas of the kitchen under tables and equipment. -- OUTSTANDING X The walk-in cooler fan cover has a buildup of dust on it. -- OUTSTANDINGX There is visible mold growth on the shelving in the walk-in coolers. -- correctedX The ventilation canopy is due for professional service according to the stickers on the canopy. Provide confirmation to the undersigned. -- dust and grease build up on filters & canopy -- corrected (October 2024)April 1, 2025 - build up observed around table legs and under work tables and cooking equipment. Observed fluff build up behind cooking equipment.Build up noted on cover of fan in walk-in cooler (veggie walk-in).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed two broken/cracked green cambros lids in use in walk-in cooler. Discard broken/damaged equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Observed staff beverages on food contact & prep surfaces in kitchen. Reviewed ensuring that staff beverages are stored in non-food areas (ie. beside back kitchen door/office and not on counters in kitchen).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The underside of the small and industrial mixers had a buildup of dried food debris on them. The small mixer was deep cleaned during the inspection. - correctedX The can opener holster insert had a buildup of syrup on it. This was cleaned and sanitized during the inspection. -correctedX There is a sticky residual / grime buildup in several areas of the kitchen under tables and equipment. -- OUTSTANDINGX The walk-in cooler fan cover has a buildup of dust on it. -- OUTSTANDINGX There is visible mold growth on the shelving in the walk-in coolers. -- OUTSTANDINGX There is visible mold growth around the light fixture in the walk-in cooler. X The ventilation canopy is due for professional service according to the stickers on the canopy. Provide confirmation to the undersigned. -- dust and grease build up on filters & canopy -- OUTSTANDING.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- X Frozen vegetables were being heated in the steam table. The vegetables measured ~35-40C and were put into the steam cooker during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The underside of the industrial mixer has visible food debris remaining on it.Carried forward from last monitoring inspection
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- X The underside of the small and industrial mixers had a buildup of dried food debris on them. The small mixer was deep cleaned during the inspection. X The can opener holster insert had a buildup of syrup on it. This was cleaned and sanitized during the inspection. X There is a sticky residual / grime buildup in several areas of the kitchen under tables and equipment. X The walk-in cooler fan cover has a buildup of dust on it. X There is visible mold growth on the shelving in the walk-in coolers. X There is visible mold growth around the light fixture in the walk-in cooler. X The ventilation canopy is due for professional service according to the stickers on the canopy. Provide confirmation to the undersigned.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?