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École le Ruisseau - Food

500 Meadowbrook Drive E Brooks AB T1R 1G1 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed inside a bag of sugar. Scoops must be stored in a designated scoop holder to prevent cross-contamination of food. The operator removed the scoop from the bag of sugar upon notification.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The permit posted on the wall is expired. Valid permits are required to be posted for public display.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Laundry and food preparation are activities that must be kept separate. Best practice is to keep the washer and dryer in a separate room from the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler is not equipped with a thermometer. There is no probe thermometer available in the kitchen. Obtain a cooler thermometer and probe thermometer to monitor refrigeration temperatures and temperatures during food preparation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A three-compartment sink is available for manual dishwashing. Bleach is not available. The domestic dishwasher manual makes no claims of meeting any NSF certifications and therefore cannot be relied upon to meet sanitation requirements. Do not use dishwasher or replace dishwasher. Follow the manual three-step dishwashing method for all dishes and utensils at this time.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips are not available to verify bleach sanitizer concentration. Obtain bleach test strips.
    • 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?
      • A written pest control program is not available for the kitchen / school building. Please have a pest monitoring program in place and keep written records of monitoring and pest control activities.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Someone responsible for the kitchen must demonstrate that they hold a food safety training certificate.