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Brightpath West Henday Daycare - Kitchen

850 Webber Greens Drive NW Edmonton AB T5T 4K5 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back door had visible gap which may allow entry of verminRepair the gap.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Leaking tap at the end of the prep island area. Repair any leaking plumbing. Ensure staff write such observations down in their log book
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensils in storage bins were handle facing downwardsUtensils must be stored face down so that only the handle of the utensil is touched when retrieving for use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was overall unkept. Dirt was visible along the perimeter wall/floor edges, between appliances, appliance fronts splashed with food and grime. There was a textured rubber mat on the floor which crevices full of debris/food. Surfaces were sticky. The kitchen needs a full clean up and enough staff to ensure daily routine cleaning for a healthy food preparation environment
  3. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large amount of food was cooked with no cover at 10:45am. The chef was reminded to keep the food covered and to stir to ensure event hot holding temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dish sanitizer was not reaching adequate temperatures at time of inspection. Max was 68CThe two sink method must be used short term 3 days max, if not repaired withing that time then only disposable client dishes can be used. Ensure that staff have a log area of daily check list to write down any issues in the kitchen so that these issues can be discussed and signed off by the director to avoid communication discrepancies.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The back door had visible gap which may allow entry of verminRepair the gap.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Leaking tap at the end of the prep island area. Repair any leaking plumbing. Ensure staff write such observations down in their log book
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensils in storage bins were handle facing downwardsUtensils must be stored face down so that only the handle of the utensil is touched when retrieving for use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The kitchen was overall unkept. Dirt was visible along the perimeter wall/floor edges, between appliances, appliance fronts splashed with food and grime. There was a textured rubber mat on the floor which crevices full of debris/food. Surfaces were sticky. The kitchen needs a full clean up and enough staff to ensure daily routine cleaning for a healthy food preparation environment
  4. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles containing chlorine sanitizer solution were unlabelled. Upon request, they were labelled by the staff. Please ensure all bottles containing chemicals are clearly labelled with their contents.
  5. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was observed that there were sponges, contaminated and worn out, that were not present in bleach solution. PHI advised staff to ensure that cleaning clothes and sponges if used are stored in a bleach solution to reduce the growth of harmful pathogens. The sponges were discarded by staff.