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Glendale School

2415 Kelwood Drive SW Calgary AB T3E 3Z8 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand 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)?
      • 1) Reusable dishes/utensils are being washed/sanitized in the 2-compartment sink since the demand is too large for the dishwasher.--ACTION: upgrade the dishwasher to a commercial dishwasher OR install more sinks to accomplish 3-compartment dishwashing/sanitizing. (OR switch to disposable dishes/utensils, etc).
  3. 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)?
      • 1) Reusable dishes/utensils are being washed/sanitized in the 2-compartment sink since the demand is too large for the dishwasher.--ACTION: upgrade the dishwasher to a commercial dishwasher OR install more sinks to accomplish 3-compartment dishwashing/sanitizing. (OR switch to disposable dishes/utensils, etc).
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was much greater than 100 ppm.-solution was diluted to 100ppm.-1/2 tsp of bleach per 1 Litre of water yields 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) No probe thermometer was available to measure temperatures of food (hot and cold). -obtain a probe thermometer-ensure all cold foods are received and stored at 4Celsius or less-ensure all hot foods are stored at 60Celsius or above.-implement a temperature log sheet to record these items with dates/times.