Dreamland Daycare and OSC - Food
110 & 120 - 85 Neil Ross Road St. Albert AB T8N 7W1 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- It was noted that staff members were not washing hands between tasks. Staff member was noted to putting a client to sleep and started handling food without performing hand hygiene. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A refrigerator located in the baby room1 was noted to be at 8 degrees C. Please monitor this refrigerator and ensure it is maintained at or below 4 degrees C at all times.
- 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?
- Pest control records were not being maintained. Please ensure that pest control records are being maintained on monthly basis.
- 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
- Risk Management Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Foo handlers were noted to be unaware of glove policy and were not washing hands between tasks. Importance of hand washing, and glove policy were discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off and between changing gloves.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Food contact surfaces are not being sanitized between tasks. Please use a sanitizing solution to sanitize food contact surfaces. The operator sanitized all food contact surfaces using bleach solution at 100 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal items and cosmetic products were noted to be stored with food items. Please be advised that all non-food related items must be stored away from food related items. Please designate an area to store non-food related items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked food items were noted to be stored at room temperature. The surface temperature 29 degrees C. Please note that all cooked items must either be stored at room temperature for two hours or in a hot holding unit maintained at or above 60 degrees C. Please do not store high risk food items at room temperature. All this foo was discarded during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- It was noted that the facility was not sanitizing dishes. Proper dishwashing procedures were discussed the operator during the inspection. Please use a commercial dishwasher to perform dishwashing.
- 20. Do food handlers at the facility have adequate food safety training?
- It was noted that the food handlers require additional food safety training. Please train food handlers properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean dishes were noted to be stored with rotisserie chicken. Please note that clean dishes must be stored in a manner that protects from them from contamination. Please clean/sanitize all dishes and store them properly.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution was not observed at the time of inspection. A concentrated chlorine container was noted in the facility. Please ensure that a sanitizing solution at 100 ppm is present in the facility to sanitize food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Laundry room door was noted to be open, and laundry was occurring during food prep. Please note that laundry door must stay closed at all times. Laundry must not occur during food prep.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked food items were noted to be stored at room temperature. The surface temperature 37 degrees C. Please note that all cooked items must either be stored at room temperature for two hours or in a hot holding unit maintained at or above 60 degrees C. Please do not store high risk food items at room temperature.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions