Edmonton Region Child Care Association Holy Spirit - Kitchen
11223 51 Avenue NW Edmonton AB T6H 0L5 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Hot lunches were provided by a catering company. The facility was not approved for the food delivery, and no food safety plan was submitted to our office. Please submit the food safety plan.Note: it was reported that food was delivered in the morning hours, and no hot holding was provided by the catering company - food was kept at room temperature.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management 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 rinse temperature of the dishwasher was insufficient (measured as 67.7C, 58C and 54.5C during three cycles). Ensure that the rinse temperature is at least 71C at the plate level.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand 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 rinse temperature of the dishwasher was insufficient (measured as 67.7C, 58C and 54.5C during three cycles). Ensure that the rinse temperature is at least 71C at the plate level.
- 20. Do food handlers at the facility have adequate food safety training?
- No Food Safety training certificates for the staff were available onsite. Reported: 2 staff members hold the certificate. Please provide a copy of the Food Safety training certificate to our office.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?