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Fueling Brains Academy Bridgeland - Food

985 McPherson Road NE Calgary AB T2E 6V3 · Food - General

15 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was inaccessible at the time of the inspection, blocked with garbage bin.-Please remove/relocate the garbage bin and ensure easy access to the hand sink at all times.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was noted on the ceiling in the kitchen around the ventilation system.- Ensure the ceiling is cleaned.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Informed by staff that the kitchen had undergone alterations around a month ago. Informed that the kitchen was equipped with 3 sinks and a dishwasher prior to alterations occurring. Current infrastructure in the kitchen includes a 1-compartment sink and a dishwasher. - Plans and specifications for construction or alterations require approval by an executive officer prior to changes being made. Food handling permit conditions changed to reflect new sink numbers.
  14. Risk Management Inspection

    0 infractions

  15. Demand 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?
      • The facility did not have an established procedure in place to monitor food temperatures of food products that were received from the central kitchen. Implement a food monitoring procedure. Temperature logs were provided to the operator and a probe thermometer was available to measure food temperatures in the future.