First Step Daycare - Kitchen
101 - 9810 137 Avenue NW Edmonton AB T5E 6W1 · Food - General
6 inspections
- 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 Lamber commercial dishwasher was not properly operational and failed to reach 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)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not observed to be located on an appropriate dispenser. Please ensure that the paper towel is located on a dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The back of the kitchen door was damaged with a hole in the door. Repair required so that the surface is smooth and cleanable.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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 commercial sanitizer was not able to reach final rinse temperature. Temperature reached was 57C (at the plate)after several cycles.Please repair the commercial sanitizer. Until the sanitizer is repaired to be in good operating condition and able to reach the final rinse temperature of 82C at the manifold, the program must use single use disposable dishes for client use. Utensils and cups for younger children may be used and cleaned and sanitized using the modified 2 sink method.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer for the kitchen surfaces was not observed at time of inspection.Ensure an approved sanitizer is readily available in the kitchen at all times of food preparation, food handling and dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The commercial sanitizer was not able to reach final rinse temperature. Temperature reached was 57C (at the plate)after several cycles.Please repair the commercial sanitizer. Until the sanitizer is repaired to be in good operating condition and able to reach the final rinse temperature of 82C at the manifold, the program must use single use disposable dishes for client use. Utensils and cups for younger children may be used and cleaned and sanitized using the modified 2 sink method.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel was not in a dispenser (was available in the kitchen).Please ensure that paper towel is stored in an acceptable dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions