Calgary Islamic School - Food
2612 37 Avenue NE Calgary AB T1Y 5L2 · Food - General
7 inspections
- Risk Management Inspection
2 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?
- **Pending violation**The refrigerated equipment where BB4K food are stored is not being monitored.-Please monitor and document temperature record as required.**Update from February 25, 2026**The refrigerator has a manual thermometer, but a record is not being maintained.- Ensure the fridge temperature is recorded at least once a day.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- A BB4K food safety plan was not provided. Develop a BB4K food safety plan. The checklist for the food plan is included in the email to the school Principal.
- 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?
- 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 refrigerated equipment where BB4K food are stored is not being monitored.-Please monitor and document temperature record as required.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Functional food or probe thermometer was not available onsite.Provide well-calibrated probe thermometer and ensure the food temperature is being monitored.
- 20. Do food handlers at the facility have adequate food safety training?
- The food handler does not have food handling training or certificate.-Please complete at least the basic food handling training.
- 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?
- Demand 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 refrigerated equipment where BB4K food are stored is not being monitored.-Please provide suitable thermometer in the identified fridge, monitor and document temperature record as required.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Functional food or probe thermometer was not available onsite.Provide well-calibrated probe thermometer and ensure the food temperature is being monitored.
- 20. Do food handlers at the facility have adequate food safety training?
- The food handler does not have food handling training or certificate.-Please complete at least the basic food handling training.
- 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?
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no surface or equipment sanitizer available at the time of inspection.- Please provide appropriate surface sanitizer and test strip to ensure food safety procedures are followed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer in the kitchen's fridge and its temperature was not monitored.-Please provide functional thermometer in the indicated refrigerator and ensure its temperature is daily monitor and documented.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Facility using washroom sink to wash hands prior to handling food, there is no handwashing sink in the designated kitchen.-Please install handwashing sink with running hot-and cold-water including soap and paper towels in suitable dispensers in the kitchen.
- 20. Do food handlers at the facility have adequate food safety training?
- There is no kitchen staff with food safety training/ certificate.-Ensure at least one food handler has food safety training/certificate.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no surface or equipment sanitizer available at the time of inspection.- Please provide appropriate surface sanitizer and test strip to ensure food safety procedures are followed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer in the kitchen's fridge and its temperature was not monitored.-Please provide functional thermometer in the indicated refrigerator and ensure its temperature is daily monitor and documented.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Facility using washroom sink to wash hands prior to handling food, there is no handwashing sink in the designated kitchen.-Please install handwashing sink with running hot-and cold-water including soap and paper towels in suitable dispensers in the kitchen.
- 20. Do food handlers at the facility have adequate food safety training?
- There is no kitchen staff with food safety training/ certificate.-Ensure at least one food handler has food safety training/certificate.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no surface or equipment sanitizer available at the time of inspection.- Please provide appropriate surface sanitizer and test strip to ensure food safety procedures are followed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer in the kitchen's fridge and its temperature was not monitored.-Please provide functional thermometer in the indicated refrigerator and ensure its temperature is daily monitor and documented.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Facility using washroom sink to wash hands prior to handling food, there is no handwashing sink in the designated kitchen.-Please install handwashing sink with running hot-and cold-water including soap and paper towels in suitable dispensers in the kitchen.
- 20. Do food handlers at the facility have adequate food safety training?
- There is no kitchen staff with food safety training/ certificate.-Ensure at least one food handler has food safety training/certificate.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?