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Wetaskiwin Composite High School - Cafeteria

4619 50 Avenue Wetaskiwin AB T9A 0R6 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • The Public Health Inspector ran three cycles of the newly installed dishwasher. The maximum internal temperature measured at plate level using a thermoworks thermometer was 70.2 °CFor a high-temperature sanitizing dishwasher, verify these three temperatures:Wash Temperature:Should be 60°C to 70°C (140°F to 160°F).Final Rinse Temperature:Should be 82°C (180°F) or hotter.Internal Temperature:Should reach 71°C (160°F) or hotter.Please bump up the final rinse thermostat by 1 to 2 degrees and see what the final rinse internal temp is then (71 C /160 F or hotter).
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • It was noted that a thorough cleaning of the floor surfaces in the kitchen and dry storage area is required. Please clean all the specified areas now and consistently moving forward.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Seven small packs of butter were stored in the room temperature for baking (scheduled for next day).Discussed that it can take anywhere from 30 minutes to an hour for refrigerated butter to soften to room temperature and to speed things up by cutting the butter into cubes and ensure staff is following this procedure.Seven packs of butter were placed back in refrigeration unit.
  6. 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 valid/current sticker on the ventilation hood to determine that ventilation hood is being tested / serviced on annual basis to prevent fire hazards. Please provide recent service records to our office. Implement and maintain a sticker program for service/ testing verification.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach and water solution tested at more than 200 ppm.Solution used for sanitizing equipment should be at 100 parts per million (ppm) available chlorine. Please use unscented bleach and mix 1/2 teaspoon of bleach per liter water to obtain 100 ppm for sanitization of equipment and food contact surfaces. Provided document on how to prepare a surface sanitizer.Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Toolbox and aprons were stored directly on the food the contact surfaces.
    • 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?
      • Operator has opted/implemented self-monitoring for pests; however, pests control records were not up to date. Most recent pest control service: February/2024.PHI requested operator to implement this checklist once every month.
    • 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 valid/current sticker on the ventilation hood to determine that ventilation hood is being tested / serviced on annual basis to prevent fire hazards. Please provide recent service records to our office. Implement and maintain a sticker program for service/ testing verification.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The dough mixer has an accumulation of food debris on the machine itself.- Please clean and sanitize this and ensure it is cleaned and sanitized more freqeuntly.2) The chair has an accumulated grime and caked on debris. Furthermore, it is not an easily cleanable surface.- Please remove/replace this chair from the kitchen- It is okay to have a chair for the teacher/staff as long as it is of a material that is smooth, durable, impervious to moisture, and easily cleanable.