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Fledglings Educare Centre - Food

4 - 1110 Canterbury Drive SW Calgary AB T2W 3P5 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 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 kitchen faucet was not secured to the countertop and was able to shift.Please secure the faucet to the sink.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were stored with personal, and miscellaneous items on the dry storage shelf.Please establish designated areas on the dry storage shelf for food, and clearly indicate which shelves are intended for personal items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The kitchen faucet was not secured to the countertop and was able to shift.Please secure the faucet to the sink.2) There was a gap between the countertops located in front of the window facing the entrance.Please clean out any food debris from the gap and seal it with caulking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A piece of peeling duct tape was observed in the sink basin trapping contaminants.Please remove the duct tape.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 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?
      • Some mouse droppings were found in a cupboard under the kitchen sinks. - Clean and disinfect the area. Monitor for any additional droppings. *A PCO was hired.*
  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Delivered hot food is being reheated only to 60C before serving. - Reheat food to 74 C, measure temperature with a thermometer and record before serving. * Corrected immediately*
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spoons and forks in cups were stored with their "business end" pointing up. - Store spoons and forks with their "business end" pointing down to prevent contamination.