Ellwood Daycare & Out of School Care - Kitchen
107 - 204 91 Street SW Edmonton AB T6X 1W8 · Food - General
8 inspections
- 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)?
- Current observations:-Dishwasher has not been repaired, as replacement part is close to the price of a new unit. Director looking at potentially buying a new one. E-mail specifications for the dishwasher you are interested in to us to ensure it meets requirements. -In the meantime, it was indicated that utensils were sanitized manually as indicated below after running through dishwasher. Previous observations:-The mechanical dishwasher sanitizing cycle was measured to have a chlorine residual of 0 ppm. The dishwasher must be able to produce a residual of at least 100 ppm after a cycle to properly sanitize equipment and reduce germs. The dishwasher must be repaired/adjusted to meet this requirement. In the meantime, you may run equipment through the dishwasher. After each cycle, soak the equipment in the sink using 100 ppm chlorine solution (1 cap full of bleach per gallon of water). Verify with your test strips.-There were no logs for recording sanitizer concentrations.Create a log and ensure staff are regularly checking and recording sanitizer concentrations for the dishwasher and for sanitizer spray bottles.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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 mechanical dishwasher sanitizing cycle was measured to have a chlorine residual of 0 ppm. The dishwasher must be able to produce a residual of at least 100 ppm after a cycle to properly sanitize equipment and reduce germs. The dishwasher must be repaired/adjusted to meet this requirement. In the meantime, you may run equipment through the dishwasher. After each cycle, soak the equipment in the sink using 100 ppm chlorine solution (1 cap full of bleach per gallon of water). Verify with your test strips.-There were no logs for recording sanitizer concentrations.Create a log and ensure staff are regularly checking and recording sanitizer concentrations for the dishwasher and for sanitizer spray bottles.
- 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
0 infractions
- Monitoring Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- -At least one person having care and control of this food establishment does not hold a certificate in food sanitation and/or is not on site when 6 or more food handlers are working.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
0 infractions
- Monitoring 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 commercial chemical washer was not working. Chlorine tested at 0ppm. Please repair.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions