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A Child's Story - Kitchen

201 - 1715 Towne Centre Boulevard NW Edmonton AB T6R 0T7 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach/chlorine sanitizer was measured at 200ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 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?
      • Mouse droppings were observed beneath the microwave and in the cabinet beneath the 3-compartment dishwashing sink. Ensure pest control measures are taken to help eliminate pest activity in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Mouse droppings were observed beneath the microwave and in the cabinet beneath the 3-compartment dishwashing sink. 2. A buildup of grime was observed in the corners on the floor. 3. A buildup of food debris was observed inside the clear plastic storage containers on the shelf near the front entrance to the kitchen. 1-3. Ensure the indicated areas are cleaned and sanitized.
  3. Monitoring Inspection

    0 infractions

  4. 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)?
      • Chlorine test strips expired in 2018. Please obtain new test strips.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot food was kept at a room temperature: food was prepared at 11:30 a.m. and the temperature measured at 2:30 p.m. was between 23.5 and 25C. It was discarded during the inspection. Ensure that the hot food is kept hot (over 60C) and the cold food is kept cold (below 4C).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips expired in 2018. Please obtain new test strips.
    • 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?
      • It was reported that a pest control company is hired for services, but no pest control records were available. A Pest Control Checklist was completed during the inspection.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 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?
      • It was reported that a pest control company is hired for services, but no pest control records were available.
  8. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge temperature was 7C. Ensure that the temperature is 4C or lower. It was addressed during the inspection.
    • 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?
      • It was reported that a pest control company is hired for services, but no pest control records were available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Finish on the kitchen counter was peeled off. Please repair.