Whitelaw Agricultural Society Community Hall
PO Box 2532 Whitelaw AB T0H 3T0 · Food - General
2 inspections
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility is using- chlorine sanitizerTest strips were not available for any of the sanitizers.Obtain test strips.Test strips must be available for all sanitizers in use. Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not stored in a paper towel dispenser at the time of inspection. Additionally, the handwashing station located outside the kitchen was not equipped with paper towels or a dispenser.Ensure that paper towels are always provided in a dispenser to protect them from contamination and to promote proper hand hygiene. The dispenser can be a simple, free-standing model as long as it keeps the towels clean, dry, and accessible. All designated handwashing stations must be equipped with liquid soap, paper towels in a dispenser, and hot and cold running water at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The fire extinguishers on site are not currently valid.Please ensure that all fire extinguishers are inspected, tested, and certified as valid and up to date in accordance with safety regulations.
- 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
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility is using- chlorine sanitizerTest strips were not available for any of the sanitizers.Obtain test strips.Test strips must be available for all sanitizers in use. Test strips must be used to verify sanitizer concentration each time a solution is prepared, and at least daily if solutions are used over multiple days.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not stored in a paper towel dispenser at the time of inspection. Additionally, the handwashing station located outside the kitchen was not equipped with paper towels or a dispenser.Ensure that paper towels are always provided in a dispenser to protect them from contamination and to promote proper hand hygiene. The dispenser can be a simple, free-standing model as long as it keeps the towels clean, dry, and accessible. All designated handwashing stations must be equipped with liquid soap, paper towels in a dispenser, and hot and cold running water at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- The fire extinguishers on site are not currently valid.Please ensure that all fire extinguishers are inspected, tested, and certified as valid and up to date in accordance with safety regulations.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?