YEG BMX Concession
6850 88 Street NW Edmonton AB T6E 5H6 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- 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)?
- No - there was no hot water at the 2-compartment sinks or handwash sink in the food premises. The operator is to examine and repair/replace the hot water tank to ensure there is a minimum of 45 degrees Celsius at all sinks. In the interim, the operator is to provide hot water from the adjacent clubhouse building (for end of work-shift food equipment and utensil washing, rinsing, and sanitizing). Detergent and chlorine sanitizer available for use - with test strips provided.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No - there was no hot water at any of the sinks in the food premises. The operator was advised to have staff wash hands twice before beginning work and provide hot water from adjacent clubhouse building (as an interim measure, as necessary). Note that utensils are to be used for all food prep on the outdoor BBQ (with minimal to no direct hand contact required).
- 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)?
- No - there was no hot water at the 2-compartment sinks or handwash sink in the food premises. The operator is to examine and repair/replace the hot water tank to ensure there is a minimum of 45 degrees Celsius at all sinks. In the interim, the operator is to provide hot water from the adjacent clubhouse building (for end of work-shift food equipment and utensil washing, rinsing, and sanitizing). Detergent and chlorine sanitizer available for use - with test strips provided.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No - there was no hot water at any of the sinks in the food premises. The operator was advised to have staff wash hands twice before beginning work and provide hot water from adjacent clubhouse building (as an interim measure, as necessary). Note that utensils are to be used for all food prep on the outdoor BBQ (with minimal to no direct hand contact required).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?