Bridgeland Montessori House - Food
618 2 Avenue NE Calgary AB T2E 0E8 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer available onsite was not operational.-Please repair or replace the food thermometer and ensure food temperatures are monitored during and at serving time.Email with photos of corrected infractions was received on same day.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 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?
- The temperature of the refrigerator in Classroom 2 was not being monitored or documented as required.-Please provide suitable thermometer in the indicated food equipment and ensure its temperature is monitored and documented daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser was unsuitable for kitchen use.-Please provide suitable dispensers for kitchen's paper towels.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris observed under the kitchen sink cabinets.-Please clean, sanitize and organise the indicated areas and ensure sanitary condition.
- 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?
- No test strip available to verify sanitizer solution.-Please provide appropriate test strip and verify sanitizer concentration daily.
- 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?
- The temperature of the refrigerator in Classroom 2 was not being monitored or documented as required.-Please provide suitable thermometer in the indicated food equipment and ensure its temperature is monitored and documented daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food/probe thermometer was not available to verify food cooking or holding temperatures.-Please provide functional and well-calibrated food thermometer to ensure food safety procedures.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The handwashing sink was not accessible at the time of inspection due to trays being placed inside it-Please remove all materials blocking access to the handwashing sink. Handwashing sink must be accessible at all times for proper hand hygiene practices.This was corrected during the inspection.2. The soap dispenser was not functioning, and the paper towel dispenser was unsuitable for kitchen use.-Please provide suitable dispensers for kitchen hand soap and paper towels.
- 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 kitchen cabinets were worn and had exposed raw wood in multiple areas.-Repair or refinish the affected cabinets to ensure all surfaces are smooth, non-absorbent, and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris observed under the kitchen sink cabinets.-Please clean, sanitize and organise the indicated areas and ensure sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions