Century Park Early Learning and Child Care Centre - Kitchen
2349 111 Street NW Edmonton AB T6J 5E5 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **During the follow‑up inspection, the owner inquired whether the high‑temperature dishwasher could be used again in place of the modified three‑compartment sink method. Although the unit has reportedly been repaired, the dishwasher did not achieve the required sanitizing temperature of 72°C at plate level during testing.The facility was instructed to continue using the modified three‑compartment sink method for washing, rinsing and sanitizing dishes and utensils until the dishwasher is serviced by a qualified technician and verified to reach a minimum of 72°C at plate level during operation. Meanwhile use the test strips to ensure that the bleach solution is at 100ppm for the sanitizing step in the process.At the time of inspection, the high‑temperature dishwasher was not operational, and the facility director confirmed that staff were using a modified three‑compartment sink method to wash, rinse, and sanitize dishes and utensils; however, no chlorine test strips were available on‑site to verify that the sanitizer solution was maintained at the required 200 ppm. Environmental Public Health advised the operator to either switch to disposable dishes and utensils until the dishwasher is repaired or obtain appropriate chlorine test strips to continue the modified three‑compartment sink method safely. Later the same day, the owner contacted me and provided photographs and receipts confirming the purchase of the test strips, indicating compliance with the corrective action requirements.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the time of inspection, the high‑temperature dishwasher was not operational, and the facility director confirmed that staff were using a modified three‑compartment sink method to wash, rinse, and sanitize dishes and utensils; however, no chlorine test strips were available on‑site to verify that the sanitizer solution was maintained at the required 200 ppm. Environmental Public Health advised the operator to either switch to disposable dishes and utensils until the dishwasher is repaired or obtain appropriate chlorine test strips to continue the modified three‑compartment sink method safely. Later the same day, the owner contacted me and provided photographs and receipts confirming the purchase of the test strips, indicating compliance with the corrective action requirements.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions