École La Mosaïque - Food
199 Martindale Boulevard NE Calgary AB T3J 3G4 · Food - General
6 inspections
- Monitoring Inspection
0 infractions
- 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)?
- - The high temperature commercial dishwasher was not operational. ** Repair or replace the dishwasher. ** Switch to single-use disposable plates, cups & utensils for clients until the dishwasher is repaired. ** Use the 2-compartment sink method (as described and demonstrated at the time of the inspection) to clean/ sanitize kitchen utensils & dishware in the interim. ** April 24, 2026: In Progress. A new dishwasher (Thesis 7 Gallon Hot water Sanitizing High-Temp Undercounter Dishwasher H54E-A) was purchased in March of 2026. Facility awaiting delivery. Once delivered, plumbers will install and remove the old dishwasher. Re-iterated that single use disposable customer plates/utensils must be used until the new dishwasher is installed. -
- 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
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 high temperature commercial dishwasher was not operational. ** Repair or replace the dishwasher. ** Switch to single-use disposable plates, cups & utensils for clients until the dishwasher is repaired. ** Use the 2-compartment sink method (as described and demonstrated at the time of the inspection) to clean/ sanitize kitchen utensils & dishware in the interim. -
- 20. Do food handlers at the facility have adequate food safety training?
- -None of the food handlers in the kitchen have completed a food safe course approved in Alberta to meet section 31 of the Food Regulation. **Please ensure that at least one of the food handlers is certified in a course that meets section 31 of the Food Regulation. Feb 14 2025: IN PROGRESS. A list of approved courses were provided & the food supervisor will take one of the courses as per the vice principal/principal. ** March 19 2026 IN PROGRESS: Lidia (Kitchen staff) is working on completing the course** -
- 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
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - 1. Kitchen staff were using bleach mixed with water to create a sanitizer solution for food prep surfaces. There were no test strips available on site to test the concentration.** Please obtain chlorine test strips to test the solution and ensure the concentration measures 100 ppm chlorine. 2. There was no thermometer available to test the high temperature dishwasher, and the dishwasher is not being tested regularly. **Please obtain a waterproof / maximum registering thermometer and test the high temperature dishwasher regularly. The temperature at the plate level should measure at minimum, 71 degrees Celsius. -
- 20. Do food handlers at the facility have adequate food safety training?
- -None of the food handlers in the kitchen have completed a food safe course approved in Alberta to meet section 31 of the Food Regulation. **Please ensure that at least one of the food handlers is certified in a course that meets section 31 of the Food Regulation. Feb 14 2025: IN PROGRESS. A list of approved courses were provided & the food supervisor will take one of the courses as per the vice principal/principal. -
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -Parts of the cupboards in proximity to the commercial dishwasher were warped, likely from a combination of heat and moisture.REQUIREMENT: Discard any water damaged component. Repair the area so that is easy to clean and impervious to moisture.** Feb 7 2025: violation is still outstanding** **Feb 14 2025: IN PROGRESS. A work request had been issued while on site by the principal for the repair / replacement of the damaged areas. -
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- -None of the food handlers in the kitchen have completed a food safe course approved in Alberta to meet section 31 of the Food Regulation. **Please ensure that at least one of the food handlers is certified in a course that meets section 31 of the Food Regulation. -
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- -Parts of the cupboards in proximity to the commercial dishwasher were warped, likely from a combination of heat and moisture.REQUIREMENT: Discard any water damaged component. Repair the area so that is easy to clean and impervious to moisture.** Feb 7 2025: violation is still outstanding** -
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- - There was a disposable cutlery observed in the dishwasher. ** Disposable cutlery must be thrown away after use and cannot be sanitized and reused. This was corrected during the inspection and was disposed of** -
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Parts of the cupboards in proximity to the commercial dishwasher were warped, likely from a combination of heat and moisture.REQUIREMENT: Discard any water damaged component. Repair the area so that is easy to clean and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?