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Cross Cultural Children's Centre - Food

111 - 1111 11 Avenue SW Calgary AB T2S 2T2 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff’s personal items were stored in the dry storage area and/or in contact with food and/or food equipment. Please store personal items separately and in a way that it contaminates neither.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not working. Please repair. Until the dishwasher is repaired, please do the following:- Use disposable plats and glasses - Use the 2 compartment sink for manual dishwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff demonstrated inadequate food safety knowledge. Additionally, training is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2. The bottom drawer of the oven is in disrepair/ falling apart. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grease was noted on top of the stove. Please clean and sanitize thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning schedule is not available. Please ensure the cleaning schedule is developed to maintain the sanitation of the kitchen.2. The hard-to-reach areas and the dry storage shelf was very dirty. Please clean and sanitize thoroughly.
  3. Monitoring Inspection

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not wash their hands with soap and had to be reminded to do so.Please follow proper hand‑washing procedures.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Trays of pizza dough that had sauce and ready to go in the oven were overlapped where the bottom of one pan touched the food from the other pan and was stored in a dry storage rack. Staff removed the food items from the dry storage rack. Please store and handle food in a sanitary manner.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff’s personal items were stored in the dry storage area and/or in contact with food and/or food equipment. Please store personal items separately and in a way that it contaminates neither.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff improperly performed manual dishwashing, as the sanitizing step was not completed. The staff member also lacked knowledge of the 3‑compartment dishwashing method.Staff were educated on the proper dishwashing procedure and instructed to sanitize the washed dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is not working. Please repair. Until the dishwasher is repaired, please do the following:- Use disposable plats and glasses - Use the 2 compartment sink for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand soap dispenser was not working. Please replace.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The hand sink was block with a pan stored on top and inaccessible for hand washing. Please ensure the hand sink is available for handwashing at all times.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff demonstrated inadequate food safety knowledge. Additionally, training is required.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. A towel with dough crumbs was used as a drying mat. Please use an easily cleanable drying mat or a drying rack.2. The bottom drawer of the oven is in disrepair/ falling apart. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A cleaning schedule is not available. Please ensure the cleaning schedule is developed to maintain the sanitation of the kitchen.2. The hard-to-reach areas and the dry storage shelf was very dirty. Please clean and sanitize thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of grease was noted on top of the stove. Please clean and sanitize thoroughly.
  4. Demand Inspection

    2 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • - One dead adult cockroach was seen on the sticky trap inside the mop bucket. , - One nymph was seen on the sticky trap by the refrigerator.Ensure the following:- Continue contracting the services of a professional pest control company. - Provide an Executive Officer with Alberta Health Services with all reports provided by the pest control company.- Maintain the cleanliness of all areas of the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease was noted on top of the stove. Please clean and sanitize thoroughly.
  5. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • One cockroach activity noted in pest control report behind stove in kitchen.- Facility is still working with pest control to manage the activity. Designated Public Health Inspector will be notified for follow up.
  6. Risk Management Inspection

    0 infractions

  7. 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)?
      • Dishwasher did not reach over 67.5C at the plates during inspection.-Ensure that dishwasher is able to reach 71.0C at the plates. Operator has a thermometer to run through the dishwasher-Until the dishwasher reaches 71.0C at the plates, fill sink with bleach water made at 100 ppm (1/2 tsp bleach to 1L water, operator has test strips available), and soak dishes for 2 minutes before air drying
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Kitchen bleach bottle was not labeled-Label all chemical bottles
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **Staff were unable to find strips during this visit**Chlorine test strips not available.-Ensure staff have access to and are trained to use chlorine test strips daily when making sanitizer solutions, until they can demonstrate proficiency
  10. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in kitchen was strong enough to bleach out test strips.-Ensure staff are trained to make sanitizer solution, 1/2 tsp non-scented bleach in 1L water
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips not available.-Ensure staff have access to and are trained to use chlorine test strips daily when making sanitizer solutions, until they can demonstrate proficiency