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Brilliant Minds Learning Centre - Food

2828 28 Street SW Calgary AB T3E 2J3 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff member in the facility holds an advanced food safety certificate, and staff demonstrated inadequate food safety knowledge during the inspection.
  2. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Frozen food stored in the facility’s freezer did not have any labels. The operator also indicated that some food preparation and storage occurs at the Director’s home, which is an unlicensed facility.All food-related activities must take place only in the approved daycare kitchen. Any food served to children must come from an approved source, and all food preparation and storage must occur on-site at the facility.Please discard all food that has been stored off‑site.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer was >200 ppm. Please use a test strip to check the sanitizer concentration and ensure it is 100 ppm. Operator adjusted the concentration of the sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing and reheating practices were observed. Two pans of thawed or partially heated chicken nuggets were found in the oven, with an internal temperature of 20 °C. The operator discarded the nuggets at the time of inspection.Please ensure the following procedures are followed:- Proper thawing methods are used at all times.- Foods are reheated thoroughly, and a thermometer is used to verify that the internal temperature reaches 74 °C.- Food temperatures are measured after reheating, and a reheating log is maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strip was not available. Please obtain test strips to check the sanitizer concentration.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No staff member in the facility holds an advanced food safety certificate, and staff demonstrated inadequate food safety knowledge during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • 1) The wall/back splash around the sink in the kitchen was water damaged and in disrepair.-replace any items that are in disrepair or water damaged. All surfaces must be smooth, durable, non-absorbent and in good repair. 2) The counter by the sink was in disrepair.-repair/replace the Arborite counter that is in disrepair.
  5. 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?
      • 1) The wall/back splash around the sink in the kitchen was water damaged and in disrepair.-replace any items that are in disrepair or water damaged. All surfaces must be smooth, durable, non-absorbent and in good repair. 2) The counter by the sink was in disrepair.-repair/replace the Arborite counter that is in disrepair.
  6. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer measured 10 ppm.-100 ppm is needed for effective sanitizing of surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach that was obtained has "Fibreguard" which is an additive.-obtain plain, regular bleach if you choose to use a sodium hypochlorite (bleach) as a sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available.-obtain a probe thermometer
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The wall/back splash around the sink in the kitchen was water damaged and in disrepair.-replace any items that are in disrepair or water damaged. All surfaces must be smooth, durable, non-absorbent and in good repair. 2) The counter by the sink was in disrepair.-repair/replace the Arborite counter that is in disrepair.