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Castle Mountain Child Development Centre - Food

15 Castleglen Road NE Calgary AB T3J 1T2 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Microwave had food debris build up inside it. Clean the microwave.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The white fridge's freezer had a spill.-The operator cleaned it during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 0-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice container was noted not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
  5. Monitoring Inspection

    0 infractions