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Bambini Learning Group Jensen Lakes - Food

910 - 880 St. Albert Trail St. Albert AB T8N 7V2 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were wiping cloths not being stored in sanitizer solution but being left wet draped over the sanitizer spray bottle. Discussed wiping cloths were to be stored in a sanitizer solution between uses, OR they can be removed from the kitchen and paper towels used OR they can be used once and then put in for washing (use a fresh towel each time, like paper towels).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***Expired FHP was posted in the kitchen (Feb 28, 2025). Discussed with kitchen staff then with Courtney. New one had been received.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Manually washed cookie sheets and dishwasher tray of bowls were being left to air dry on a towel. Discussed that a towel (even if it starts the day clean is not a sanitary surface. Discussed alternatives,(using the dishwasher tray as a drying rack on the counter, having a sturdy sanitizable drying rack, using the counter directly (it is a cleanable and sanitizable surface).
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ***Staff was observed using gloves for food handling. Staff discarded the single use gloves and wore a new pair of gloves, without washing hands in-between. -Discussed glove use policy with staff, it was corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***Bowls were used as scoops for dry storage containers. In one of the container handled scoop was present for dispensing food item, but the handle was in contact with food.-Make sure to use handled scoops and store scoops with handles, not in contact with food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***Kitchen staff was observed using reusable cloth to dry dishes.Discussed air drying method to dry dishes, to avoid any cross contamination.This violation was corrected during inspection.
  6. Demand Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed in between tasks.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were wiping cloths left on the counter. Discussed wiping cloths were to be stored in a sanitizer solution between uses, not left on the counter or they can be removed from the kitchen and paper towels used.