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Connecting Dots Foundation - Kitchen

4200 49 Avenue Innisfail AB T4G 1M6 · Food - General

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sandwich toaster requires cleaning.**Please have this item cleaned and ensure to clean it after each use.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler temperature was at 7.6 degrees C.**Please adjust or repair the cooler to ensure it maintains temperatures of 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The domestic dishwasher is not run on the Sanitize cycle when used for dishwashing.Please ensure the dishwasher is run on the sanitize cycle for each load. Alternatively, the dishes may be washed with the dishwasher and then soaked in an approved sanitizer for 2 minutes and then set to air dry.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips obtained was not suitable for the sanitizer being used. Please obtain test strips suitable for measuring the concentration of chlorine.
  8. Demand Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Employee illness policy was reviewed and found to be inadequate. ** Ensure individuals with gastro-intestinal related illness are not allowed to return to work until 48 hours after their symptoms have stopped.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler in the baby room was not maintaining adequate temperatures. Measured at 7.8 degrees C.**Please repair/adjust the cooler to ensure it maintain adequate temperatures of 4 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coolers and freezers were not supplied with thermometers.**Please have all coolers and freezers supplied with functioning thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedures were reviewed with kitchen and found to be inadequate. Dishes are not being sanitized.**Ensure dishes are washed, rinsed and sanitized with an approved sanitizer the set to air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for testing sanitizer solutions at the time of the inspection.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach sanitizer strips were not available. Purchase and make available test strips for the sanitizer solution in use.Sanitizer bottles were properly marked w sanitizer mixed up regularly.Sanitizer solutions were at satisfactory concentrations
    • 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?
      • 1. Frozen meat was observed to be defrosting on the counter top. Frozen foods should be cooked from frozen or defrosted in the fridge or under cool running water. Do not leave frozen foods out on the open to defrost. The meat was moved to the fridge during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no probe thermometer available to test the internal temperature of cooked meats and foods. Purchase a probe thermometer.2. Records of cooler temperature monitoring / checks were not being kept. Record and maintain records of regular checks on cooler temperatures.