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Fueling Brains Academy New Brighton - Food

120 - 1035 New Brighton Drive SE Calgary AB T2Z 5E6 · Food - General

20 inspections

  1. Risk Management 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?
      • The handwashing sink in the kitchen area did not have hot water available at the time of inspection.Ensure that all handwashing sinks are properly functioning and supplied with both hot and cold running water at all times.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The fridge (right side of the kitchen) measured 7.9 degrees C at the time of inspection. Morning temperature logs were reviewed, and readings were less than 4 degrees C.The food items were removed to a working fridge during the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1.The ceiling vents had build-up of dust and debris.Please clean the ceiling exhaust fan.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the main kitchen fridge the orange storage bins were visibly dirty. - Please ensure cleaning of the bins.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Kitchen: The chlorine sanitizer measured 500 ppm when tested. The sanitizer was discarded and new solution was made to measure 100 ppm.Please ensure the sanitizer levels are tested daily to ensure they are at appropriate levels.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Kitchen: The sanitizer bottle did not have an appropriate label, and it did not identify the contents inside the bottle. Staff added additional labeling to indicate there is 100 ppm chlorine in the bottle.Please ensure all chemical labels are descriptive enough to indicate the chemical and the concentration levels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Infant room: The microwave used to warm up infant bottles had build-up of food debris. Staff cleaned the microwave.Please ensure food equipment is kept clean and sanitary at all times.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is no light in the fridge in the infant room as its light bulb is missing. Please replace light bulb to allow its interior surfaces visible for cleaning.
  10. Demand Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Risk Management Inspection

    0 infractions

  16. Risk Management Inspection

    0 infractions

  17. Risk Management Inspection

    0 infractions

  18. Demand Inspection

    0 infractions

  19. Demand Inspection

    2 infractions

    • 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 the cold snack items that were received from the central kitchen.INTERNAL TEMPERATURE OF ALL COLD FOOD ITEMS RECEIVED MUST BE TAKEN AND RECORDED FOR EACH DELIVERY.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The thermometer used for testing the high temp sanitizer read 91C for rinse temp. PHI's thermometer read 73C.PLEASE REPLACE THERMOMETER.
  20. Monitoring Inspection

    0 infractions