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Glenmore Christian Academy

16520 24 Street SW Calgary AB T2Y 4W2 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scooper was being stored on one of the shelves. Storing an ice scoop on top of a shelf can lead to contamination and potential cross-contamination with other foods or items stored on the shelf. The scoop was moved to a separate, clean container during the inspection
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals like laundry detergent were being stored adjacent to food preparation areas. Chemicals should be stored in areas separate from food and food equipment. Staff moved the laundry detergent 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)?
      • A thermometer is not available on site to monitor the dishwashing water temperature. Staff stated the thermometer recently broke.Please purchase a new thermometer that is dishwasher safe.
  2. Monitoring Inspection

    1 infraction

    • 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?
      • There was a gap under exit door where vermin could enter.- Install larger weatherstripping to prevent vermin entry.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • White plastic boards at the prep table were deeply grooved and discolored. - Ensure that preparation surfaces are smooth, easy to clean and sanitize.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were stored directly on prep surface or on spray bottles. - Store used wiping cloths in a sanitizing solution or replace cloths after each use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some quat sanitizer spray bottles were not labelled. - Label all chemical bottles with their content.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • White plastic boards at the prep table were deeply grooved and discolored. - Ensure that preparation surfaces are smooth, easy to clean and sanitize.