Amazing Grace Child and Family Center - Kitchen
9624 108 Avenue NW Edmonton AB T5H 2J9 · Food - General
8 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Handwashing sink faucet in the kitchen appears to be leaking.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- (1) The new high temperature commercial mechanical dishwasher was not reaching the required sanitizing temperature. Readings obtained ranged from 66.4°C to 68.3°C. ** Discussed 2 sink dishwashing method for staff. Refer to the Two Sink Dishwashing Method AHS Poster: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdfSink 1: 1. Detergent and water (45°C)2. Rinse off soap either under the tap of by refilling the sink with clean water (45°C)Sink 2: 3. Soak dishes in approved sanitizer (bleach solution at 100 ppm: 1/2 teaspoon of bleach per liter of water)** If the dishwasher is not repaired in a timely manner, the program will be required to use disposable dishes until repaired.
- 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
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the time of inspection, the commercial dishwasher was not turned on. Staff attempted to turn on the dishwasher but it could not be operated at that time.Discussed 2 sink dishwashing method for staff.*March 11: Dishwasher was not operating properly. Discussed dishwashing method again:Sink 1: Soap and hot waterRinse off soapSink 3: Soak dishes in approved sanitizer (bleach at 100 ppm)If the dishwasher is not repaired in a timely manner, the program will be required to use disposable dishes until repaired.
- 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
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the time of inspection, the commercial dishwasher was not turned on. Staff attempted to turn on the dishwasher but it could not be operated at that time.Discussed 2 sink dishwashing method for staff.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cooking dishes were noted to be in the hand sink.Dishes were removed and staff were reminded to keep the hand sink accessible at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions