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Discovery Child Care - Food

2L - 1134 8 Avenue SW Calgary AB T2P 1J5 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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 sanitizing adequately. It required four cycles before the sanitizing temperature at the plate reached 71°C.Service the dishwasher to ensure it consistently reaches a sanitizing temperature of 71°C at the plate. Until the issue is resolved, manually sanitize all dishes to maintain hygiene standards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The stove and the fridge handle are dirty. Please clean thoroughly.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Upon immediate temperature checks of food items delivered from the central kitchen, several were found to be temperature abused. Cut fruit measured at 21°C, pizza pops at 44°C, and pizza at 37°C—none within safe holding ranges. As a result, staff discarded the affected items and procured sandwiches from a nearby grocery store.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the dishwasher was measured at 68.2 degree C at the plate level. Please ensure the sanitizing temperature reaches 71C at the plate. Until the dishwasher is fixed, please perform manual sanitizing of the dishes.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. Staff are not taking food temperatures immediately upon delivery from the central kitchen. Please ensure that temperatures are checked and recorded promptly as soon as the food arrives.2. The temperature of all food delivered from the central kitchen is not being checked upon arrival. Please ensure that the temperature of each food item is measured immediately upon delivery and properly logged.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was prepared at beginning of inspection.-Ensure surface sanitizer is always available during food handling
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is bent.-Obtain a new probe thermometer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towel available at start of inspection (paper towel dispenser was jammed).-Ensure soap and paper towel are available at all times during food preparation-Operator brought out more soap and fixed dispenser. Ensure dispenser works easily or replace
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer used in the kitchen is 1000ppm. Please ensure the bleach solution is at food safe concentration (i.e. 100 ppm). Please use a test strip to verify the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods (chicken stew, rice) were left out at room temperature. The external temp of the foods was 26C. The foods were discarded by the operator.Please ensure high risk foods are stored below 4C or above 60 C.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Food temperature during receiving is not logged consistently. Please ensure temperature of high-risk foods are taken and logged during arrival.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • One of the cabinets is missing a door. Please install a cabinet door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A. The following areas are dirty and needs cleaning:1. Hard to clean areas such as corners, between appliances, by the dishwasher. 2. The stove is grimy.3. The storage shelves have food crumbs.Please ensure thorough cleaning/disinfection of these areas are conducted to maintain the sanitation of the facility.B. Cleaning schedule for the kitchen is not available/followed. Please ensure that the written sanitation procedure is designed and followed for safe and sanitary operation of the facility.