Centre D'appentissage de la Petite Enfance: La Colombe - Kitchen
120 - 8627 91 Street NW Edmonton AB T6C 3N1 · Food - General
6 inspections
- Monitoring Inspection
6 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- In Room 120 it was established that staff were using gloves and not washing their hands.Ensure proper hand hygiene by washing hands:-Before wearing gloves.-When changing to a new pair of gloves.- After removing the gloves.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In room 113 kitchen, scoops were stored directly in food ingredients (sugar and flour) with high touch handles contacting the bulk food. A bowl was being used as a scoop for cheerios cereal.Do not use bowls as food scoops. Use scoops with handles and store them in a way that prevents contamination of the bulk food (outside the food ingredient or with handles positioned above the food)A scoop with a handle was identified for use for the cereal.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- In Room 120 kitchen, the paper towel and soap dispensers were empty at the time of inspection. A bottle of soap and paper towel roll were brought over during the inspection.Ensure paper towel and soap dispensers are kept refilled, to support effective hand hygiene practices.
- 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 faucet at the handwashing sink in the kitchenette in room 120 is loose and wobbly. Repair or replace the faucet.2. In Room 120, the handwashing sink in the kitchen was observed to be draining water slowly. Ensure the sink's drainage is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Room 113A wooden spoon was observed to be chipped and cracked on the cooking end in the primary kitchen. The wooden spoon was discarded during the inspection
- 23. Is the facility maintained in a clean and sanitary condition?
- No detailed cleaning checklists were available for both kitchens. Ensure cleaning checklists clearly outlining areas and equipment to be cleaned in the kitchens are implemented and followed to support effective sanitation.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- eggs from a farm, that are not approved were noted on site and baked goods made with unapproved eggs were on site. *Verbally indicated to program that the eggs are not to be consumed and need to be removed from program. * Please discard all baking and food products that were made with eggs.Ensure all food that is used and provided to the child care program comes from an approved source.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Suite 113: No soap or paper towel available for handwashing at kitchen area. Please dedicate 1 side of sink for hand washing and ensure fully stocked with soap and paper towel.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?