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Glendon School - Breakfast Program

5016 54 Street Glendon AB T0A 1P0 · Food - General

6 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?
      • Sanitizer solution was at 0ppm QUAT.Ensure that your QUAT solution is at 200ppm for effective sanitization.
    • 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?
      • Pest control records were unavailable upon request. Ensure pest is monitored for monthly and records kept and available upon request
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic scoop handle in contact with food (rolled oats) in dry storage area. Ensure that items not associated with food are separated to prevent contamination.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer at 0ppm chlorine solution. This was changed and 100ppm chlorine solution achieved. Ensure you test sanitizer solution for effective concentration using a test strip before use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable. Ensure you have chlorine test strips to help determine the effective concentration for sanitization. They were available but were expired. Ensure you have valid test-strips to verify sanitizer concentration.15-Jan-2024Repeated violation - Ensure you have valid chlorine test strips available.
  5. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw food noted above ready to eat food in the freezer. Ensure that raw foods are kept at the bottom of the freezer, while ready to eat foods are stored at the top shelf of the freezer to prevent cross contamination.10-Jan-2024 - Violation repeated, this time in the fridge. Meat and chicken noted above vegetables and in contact with milk and cheese. Please ensure this is not a recurring issue to prevent cross- contamination
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable. Ensure you have chlorine test strips to help determine the effective concentration for sanitization. They were available but were expired. Ensure you have valid test-strips to verify sanitizer concentration.
  6. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw food noted above ready to eat food in the freezer. Ensure that raw foods are kept at the bottom of the freezer, while ready to eat foods are stored at the top shelf of the freezer to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bananas noted on the food prep counter. Ensure that food is stored in a food grade container to prevent contamination. This was corrected during the inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable. Ensure you have chlorine test strips to help determine the effective concentration for sanitization.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Inadequate supply of hot water was noted. Ensure that you have hot and cold water, under adequate pressure and in sufficient quantities to meet the peak demands throughout the kitchen.