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B-Smart Learning Centre Inc. - Kitchen

211 - 10807 Castle Downs Road NW Edmonton AB T5X 3N7 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • A fabric material was observed inside one of the kitchen cabinets. Please ensure that the surfaces are smooth and cleanable.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution in the kitchen was measured to be less tan 100ppm
    • 09. Are chemicals stored and handled in a safe manner?
      • One of the bleach solution bottles were not labelled. Please ensure all solutions are labeled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet at the three compartment sink was leaking. Repair required.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Fridge original temperature reading 8C, thermometer present. Temperature reading was taken during lunch prep time. Fridge thermostat was also not set to the coldest setting. Temperature was changed to the coldest setting and had dropped down to 5-6C. It is important to keep the fridge at the coldest setting, temperature logging, and dispersing children lunch kits to other fridges to allow for adequate cold air circulation
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Incorrect 3 sink manual dishwashing method followed. Manual dishwashing utilizing a three-compartment sink must conform to the following procedures/conditions. All dishware, serving/dining/cooking utensils, pots and pans must be:- scraped to remove excess food prior to immersion;- cleaned in the first sink in a detergent solution capable of removing grease and food particles and is maintained at a temperature of not less than 45°C; - rinsed in the second sink using clean water maintained at not less than 45°C- sanitized in the third sink by immersion in a chlorine solution with a concentration of 100 - 200 ppm