Wheatland Crossing School - Coyote Concession
241079 Range Road 222 Wheatland County AB T0J 3G0 · Food - General
5 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Uninspected eggs were observed being cooked to be served in sandwiches. Uninspected eggs were removed by staff during inspection. Food prepared using uninspected eggs was destroyed during inspection.All foods subject to inspection (meat, eggs, processed foods) must originate from approved sources.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer from the sink-mounted dispenser was measured at a concentration in excess of 400ppm. Adjust the dispenser to release sanitizer at a concentration of 200ppm quats. Dilute this sanitizer for use until repairs can be made.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The temperature of gravy being hot-held was initially measured at a temperature of 45C. Gravy temperature was adjusted to a temperature of 71C during inspection. Verify the temperature of foods being stored in hot-holding units prior to service. 2) A hot holding table with cooked eggs and sausage was measured at 50C. Temperature was increased to 60C during inspection.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution was not initially available for use during inspection. Sanitizer was prepared during inspection, correctly diluted to 200ppm using available test strips. Ensure staff are using correct sanitizing solution to wipe surfaces and disinfect equipment. Most surface disinfectants are not food grade, and should not be used on food handling surface unless identified as having instructions for use in food processing facilities.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quats sanitizer from the sink-mounted dispenser was measured at a concentration in excess of 400ppm. Adjust the dispenser to release sanitizer at a concentration of 200ppm quats. Dilute this sanitizer for use until repairs can be made.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer owned by the facility was not available for use. Acquire a probe or infrared thermometer to confirm the temperature of foods prepared.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Gravy stored in a hot-holding well was measured at a temperature of 35C. Staff indicated that gravy had been brought to temperature around an hour earlier. Gravy was reheated to 71C during inspection. Hot-well setting was adjusted to maintain proper hot holding temperature.2) Cooked pasta and tomato sauce with meat was measured at a temperature of 45C. Pasta and meat sauce were removed from hot holding and reheated to 71C during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temp dishwasher not achieving sanitization levels. Thermometer reading approx. 56 degrees Celsius at plate level.Repair the dishwasher. interim, do final sanitization of dishes in 3 comp sink with appropriate sanitization solution. *Ongoing violation. Temperature of dishwasher was measured at maximum temperature of 65.8C after multiple consecutive cycles. Ensure dishwasher can reliably reach a temperature of 71C to sanitize dishes after washing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temp dishwasher not achieving sanitization levels. Thermometer reading approx. 56 degrees Celsius at plate level.Repair the dishwasher. interim, do final sanitization of dishes in 3 comp sink with appropriate sanitization solution.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel and soap dispenser were empty.Ensure dispensers are immediately refilled and are stocked at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Utensils stored so that business end may be contacted.Arrange utensils so that utensils are protected.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?