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Ecole Notre Dame High School - Kitchen

5006 49 Avenue Bonnyville AB T9N 2G3 · Food - General

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was available onsite to measure food temperatures during food preparation, and none of the cooler units were equipped with refrigerator thermometers to verify internal operating temperatures.Ensure that the kitchen is equipped with an adequate number of calibrated probe thermometers for monitoring food temperatures during preparation, and that all cooler units are equipped with refrigerator thermometers to allow routine temperature verification.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen area is equipped with only one single-compartment sink, which was observed to be used for multiple purposes, including dishwashing, handwashing, and food handling.Ensure that the kitchen is equipped with at least a two-compartment sink of adequate size to allow for proper washing and sanitizing of the largest utensils in use. If a dishwasher is installed, ensure that it is an NSF-certified commercial dishwasher and is used exclusively for dishwashing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing procedures were reviewed during the inspection, and it was identified that the facility was using a single compartment sink to wash utensils used during food preparation.The two-compartment sink dishwashing procedure was reviewed with staff, and they were instructed to dedicate and use the two-compartment sink located in the Food Lab for dishwashing purposes on an interim basis until appropriate dishwashing facilities are provided in the kitchen area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Upon review, it was identified that the sink in the kitchen was being used for handwashing as well as dishwashing and other activities. Staff were instructed to dedicate this sink for handwashing only and to discontinue its use for any other purposes.
    • 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 facility was observed preparing, portioning, and serving food items onsite to clients as part of its lunch program. No notification was provided to Alberta Health Services EPH regarding this change in operation. The facility’s current food handling permit restricts onsite food preparation and only permits the sale of prepackaged food items.Ensure that AHS EPH or the local Public Health Inspector is notified in advance of any changes to kitchen operations or food-handling practices prior to implementing such changes.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Both staff members involved in food preparation and service were observed to have basic food handling training but did not hold valid Safe Food Handling Certificates.Ensure that staff involved in food handling are enrolled in and maintain a valid Safe Food Handling Certificate that meets the requirements of Section 31 of the Alberta Food Regulation.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions