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Forest Lawn High School

1304 44 Street SE Calgary AB T2A 6M8 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty/used cleaning cloths were observed left on food surfaces.-Please remove and store cleaning cloths in a designated container immediately after use to prevent reuse and cross contamination of surfaces/equipment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher's temperature was not regularly recorded.-Please maintain the indicated temperature record to ensure proper food safety procedures.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0PPM QUAT was measured in all of the sanitizing solution buckets used to store cleaning cloths. -Please ensure that cleaning cloths are stored in an appropriate sanitizing solution concentration (e..g 200PPM QUAT). The sanitizing solution should be changed every 2 hours to ensure adequate sanitizing concentration.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Uncovered cooked food were observed on a food rack in the walk-in freezer.-Please ensure foods are cover properly to prevent against contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were left in some dried food ingredients.-Please remove all scooping cups from dried foods immediately after use to prevent bulk food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in one of the refrigerators in the school's kitchen.-Please place a well-calibrated and functional thermometer in the indicated fridge and ensure its temperature log record is kept daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher's temperature not regularly monitored and documented.-Please maintain dishwasher's temperature log record daily to assure its good repair and food safety procedures.