CEFA Early Learning Calgary South - Food
9625 Macleod Trail SW Calgary AB T2J 0P6 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - There was no waterproof, working thermometer available onsite to measure the dishwasher temperature at the time of inspection.*Repair or purchase a new waterproof thermometer to accurately measure the dishwasher temperature. Ensure the dishwasher is reaching at least 71°C during operation when washing dishes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - At the time of inspection, the designated handwashing sink contained food debris and a dirty cup. Additionally, there was no soap or paper towel available at the handwashing sink. The prep sink also had food debris present and was being used for handwashing and has soap and paper towel.*Ensure the handwashing sink is used exclusively for handwashing purposes only and remains clean and accessible at all times. Provide soap and paper towels at the handwashing sink. The prep sink must be used strictly for food preparation activities and kept free of contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Mop and mop bucket were stored in the kitchen area. - The operator removed the mop and mop bucket from the kitchen and placed it in the designate area. Always store mops and mop buckets in the designate area.2) Phone was stored on the cutting board.- Store non-food related away from food contact surfaces in a designate area. The operator removed the phone and stored it away.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A towel is used to dry dishes. Please use a drying mat that is easily cleanable instead to prevent cross contamination.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloths was stored on the countertop and not in the sanitizing solution as required when not in use. Please ensure that the wet cleaning cloths are stored in approved sanitizing solution when not in use to prevent contamination. Approved sanitizer: 1) chlorine – 100 ppm, 2) QUATS – 200ppm 3) Iodine – 12.5 ppm
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach 1000 ppm was used on food contact surfaces. Bleach 1000 ppm is not food safe and should not be used on food contact surfaces. Please ensure bleach 100 ppm is used on food contact surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A towel is used to line the countertop where the dishes are dried. The towel is then set aside, and food prep is done in the same area. Please ensure the towel is stored separately and is not in food prep area.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- 1. The sanitizing temperature was inaccurately measured or logged. The recorded dishwashing temperature (from the temp gauge) in the temp log was around mostly 150F-160F. Please ensure the sanitizing temperature is accurately measured (maximum temperature it reaches should be logged). If the sanitizing cycle fails to reach the maximum required temperature (i.e., 81C, 180F at the gauge), corrective actions should be written down in the log. 2. The temperature log for the refrigerator is inconsistent. Please ensure the temperature is taken daily and logged appropriately.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?