Bishop Kidd School - Food
1420 28 Street SE Calgary AB T2A 0Y8 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs were not being kept properly for the hot lunch program. Please ensure temperature logs are being recorded upon receiving and prior to serving for the hot lunch program.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility was using Cleaner-Q10 to disinfect food surfaces. Which is not an approved sanitizer.Please use a bleach water solution of 100ppm (1/2 teaspoon of bleach per liter of water) to wipe down and sanitize surfaces.Please get testing strips for bleach solution as well.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs were not being kept properly for the hot lunch program. Please ensure temperature logs are being recorded upon receiving and prior to serving for the hot lunch program.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Probe thermometers were not being cleaned before and after temperature checking the hot lunches.Please ensure probe thermometers are washed and sanitized before and after use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils used for prepping food was not being separated from staff dishes in the staff room dishwasher.Please separate serving dishes from staff dishes within the dishwasher to prevent unnecessary contact. Alternatively, staff can use the commercial dishwasher in the canteen to wash dishes instead.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was not operational at the time of inspection. Thermometers are required to ensure food from the hot lunch program is at a safe temperature upon receiving and before serving.Please acquire a new probe thermometer
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator was not using the sanitizing cycle to clean serving utensils in the domestic dishwasher.Please ensure the dishwasher is set to the sanitizing cycle when cleaning equipment used for food preparation. Alternatively, staff can use the commercial dishwasher in the canteen to wash dishes instead.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions