Wild Life Distillery
160 - 105 Bow Meadows Crescent Canmore AB T1W 2W8 · Food - General
9 inspections
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility has switched to QUAT sanitizer for surfaces. No QUAT test strips were located onsite. - Please acquire appropriate QUAT test strips for the sanitizer used.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not sanitizing properly; concentration was 0 ppm chlorine. May have also been some issues with the soap and rinse aid not being properly connected to the machine. - Please repair the dishwasher, ensure chlorine concentration is 100ppm, and that dishes are being properly washed and rinsed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher concentration is not being routinely tracked and recorded. - Please check dishwasher concentration daily and record on log sheets.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not sanitizing properly; concentration was 0 ppm chlorine. May have also been some issues with the soap and rinse aid not being properly connected to the machine. - Please repair the dishwasher, ensure chlorine concentration is 100ppm, and that dishes are being properly washed and rinsed.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher concentration is not being routinely tracked and recorded. - Please check dishwasher concentration daily and record on log sheets.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not sanitizing, measuring 0 ppm chlorine. - Please ensure that the dishwasher is repaired and that it was sanitize at 100ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher concentration was not being monitored. - Please ensure test strips are used and sanitizer concentration inside the dishwasher is monitored.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration in the sanitizer bottles was 0 ppm. Bottles were refilled with a 100-ppm bleach solution. - Please ensure that there is always a sanitizer solution available onsite.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottles were initially unlabeled. Labels were added while onsite. - Please ensure that all chemicals used are labelled to indicate their contents to prevent misuse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips could be located onsite. - Please ensure there are appropriate test strips for the dishwasher and sanitizer used.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bottle was empty. - Please ensure the bottle is refilled and is at a concentration of 100-200 ppm chlorine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizer was empty, please ensure the bottle is replaced and that it is sanitizing at 50-100 ppm chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips could be located onsite. - Please ensure there are appropriate test strips for the dishwasher and sanitizer used.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Pre-cut garnishes and ice; no hand sanitizer provided. Provide sanitizer for hand hygiene where there is no food handling.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions