BrightPath Okotoks - Food
49 McRae Street Okotoks AB T1S 1J3 · Food - General
14 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel at the hand washing station was not in a dispenser. **Ensure paper towel is in a dispenser or a paper towel stand.
- 23. Is the facility maintained in a clean and sanitary condition?
- A fan that was used in the kitchen was observed to have a build up of dust. **Clean. ***CORRECTED DURING THE INSPECTION, THE FAN WAS REMOVED.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The temperature of the dishwasher was measured at 65 degrees Celsius and does not meet sanitizing temperature. The dishwasher was run approximately 7 times. **Repair dishwasher and ensure the maximum temperature reached in the dishwasher is at a minimum of 71 degrees Celsius. In the meantime, manually sanitize food equipment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Note: First Cited on January 21, 2025 in the Childcare Subunit Report. 4) A few finishes on the kitchen cabinets were missing or chipping. **Refinish or replace.***OUTSTANDING. ******************************************************************************1. The laminate finish along the side of the kitchen counter adjacent to the stove was observed to be lifting and peeling. **Repair. Ensure material used is smooth, easily cleanable and water resistant. ***CORRECTED. STAINLESS STEEL COUNTERS. 2) A large portion of caulking was observed behind the faucet of the hand washing sink in the kitchen. The caulking was observed to be uneven and cracking in some areas. **Remove caulking as the current condition can cause pooling of water. Ensure the material underneath the caulking is smooth, easily cleanable and water resistant. ***CORRECTED. 3) There was a large portion of flooring missing underneath the kitchen stove. An accumulation of dirt/debris was observed. **Clean and repair the indicated area. Ensure material used is smooth, easily cleanable and water resistant. ***CORRECTED.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The temperature of the dishwasher was measured at 65 degrees Celsius and does not meet sanitizing temperature. The dishwasher was run approximately 7 times. **Repair dishwasher and ensure the maximum temperature reached in the dishwasher is at a minimum of 71 degrees Celsius. In the meantime, manually sanitize food equipment.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Note: First Cited on January 21, 2025 in the Childcare Subunit Report. 1. The laminate finish along the side of the kitchen counter adjacent to the stove was observed to be lifting and peeling. **Repair. Ensure material used is smooth, easily cleanable and water resistant. 2) A large portion of caulking was observed behind the faucet of the hand washing sink in the kitchen. The caulking was observed to be uneven and cracking in some areas. **Remove caulking as the current condition can cause pooling of water. Ensure the material underneath the caulking is smooth, easily cleanable and water resistant. 3) There was a large portion of flooring missing underneath the kitchen stove. An accumulation of dirt/debris was observed. **Clean and repair the indicated area. Ensure material used is smooth, easily cleanable and water resistant. 4) A few finishes on the kitchen cabinets were missing or chipping. **Refinish or replace.
- 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
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
- 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
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the fridge located in the upstairs infant room was measured at 7 degrees Celsius. **Ensure the fridge is maintained at a temperature of 4 degrees Celsius or colder.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer solution was measured at a concentration of 50 ppm. **Ensure bleach sanitizer solution is maintained at a concentration of 100 ppm. Mix 1/2 to 1 teaspoon of household unscented bleach to 1 litre of water to achieve a food safe concentration of 100ppm. ****CORRECTED DURING THE INSPECTION.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the fridge located in the upstairs infant room was measured at 7 degrees Celsius. **Ensure the fridge is maintained at a temperature of 4 degrees Celsius or colder.
- 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?
- The food permit that was displayed was expired (September 30 2024). **Display new food permit. ****CORRECTED DURING THE INSPECTION.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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?
- Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen. *Installation of additional storage space planned for January
- 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
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen.
- 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 partially repaired hole in the ceiling was observed to have sections of exposed drywall, making the surface difficult to properly clean. Repair ceiling to ensure smooth, easily cleanable surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
2 infractions
- 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 partially repaired hole in the ceiling was observed to have sections of exposed drywall, making the surface difficult to properly clean. Repair ceiling to ensure smooth, easily cleanable surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Additional organized storage space is required within the kitchen area. Provide additional shelving, counterspace, or other work surfaces for the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions