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Wetaskiwin Senior Citizen's Drop-In Centre

5216 54 Street Wetaskiwin AB T9A 2X1 · Food - General

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener was not in use; however, the tip was found to be stored in a dirty condition. Additionally, items that had been cleaned and sanitized were stored in dirty plastic tub storage containers. At the time of inspection, the can opener, lids, and tubs were all cleaned and sanitized in the dishwasher.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the dry storage room, several packs of soft drinks are stored directly on the floor.Recommendation:Ensure all food products are stored on shelves or platforms at least 6 inches (15 cm) off the floor. This practice facilitates effective cleaning and helps prevent pest infestation
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packs of ground beef were observed stored in a plastic tub at room temperature. The temperature of the meat was recorded at 3°C. Upon inquiry, cook stated that the ground beef had been removed from the freezer approximately 20 minutes prior and was in the process of being transferred to the refrigerator for use in lunch service the following day.Action Taken:Cook was advised that high-risk foods, such as ground beef, should not be left at room temperature due to the potential for bacterial growth. The ground beef was placed in the refrigerator during the inspection.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several Ziplock bags containing frozen pieces of ham, sausages, potatoes, and other items were found thawing on the counter at room temperature. The manager reported that the bags had been at room temperature for about 30 minutes. Discussions were held regarding safe thawing methods, and all the frozen food items were returned to the cooler. Additionally, a guidance document on safe thawing and cooling practices was sent to the manager via a separate email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEAT VIOLATIONThe kitchen and dry storage room's flooring surfaces are not clean.Please clean flooring surfaces now and on regular basis.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen and dry storage room's flooring surfaces are not clean.Please clean flooring surfaces now and on regular basis.
  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the dry storage room, few food items are stored directly on the floor. Ensure food products are stored on shelves and a minimum of 6 inches off the floor to facilitate cleaning and avoid pests' infestation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of dishwasher was checked with a max/min waterproof thermometer (ran 4 cycles), which indicated 64.2C, 66.4C, 66.6C and 67.2 C.The commercial high temperature dishwasher requires a minimum final rinse cycle of 10 seconds duration, with a final rinse temperature of 71 Celsius at the plate level.Please repair the dishwasher so that is in operating condition at all times.Please ensure that additional sanitizing step with the use of dishwasher must be continued until repair of dishwasher.Please ensure to check the temperature of dishwasher daily and maintain temperature logs properly.
    • 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 self-monitors pests control measures. Pest control records are not being maintained. AHS pest control checklist was provided to the operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • As per sticker, ventilation hood was serviced by professional company in the year 2022. Please service the ventilation hood by professional company and provide documentation/service report to our office.Please ensure that ventilation system is serviced on regular basis to prevent fire hazards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dried food residue on the blade of the table mounted can opener.Can opener cleaning should be added to daily cleaning schedule to ensure it is cleaned and sanitized in dishwasher after every use.
  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large pieces of meat were observed thawing on the counter. The operator informed the inspector that the meat had been thawing at room temperature for just under two hours. Upon request, the operator moved the meat into the fridge to continue thawing. Options for safe thawing were discussed with the operator. Please see included AHS document on safe thawing methods for referral in the future.
  9. Monitoring Inspection

    0 infractions