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Go Play Cafe - Ecole St. Gerard

9724 88 Avenue Grande Prairie AB T8V 0B7 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • At time of inspection:1. A food handling permit application has been received for this facility. Once all permit fees have been paid and a new food handling permit has been received, ensure it is posted in a location easily visible to all patrons.
  2. Initial Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At time of inspection:1. There was no liquid hand soap available at the main hand wash sink.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain liquid hand soap for the main hand wash sink.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • At time of inspection:1. A food handling permit application has been received for this facility. Once all permit fees have been paid and a new food handling permit has been received, ensure it is posted in a location easily visible to all patrons.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • At time of inspection:1. There is a proposal to cook ground hamburger meat and bacon on the stove top within this facility. Currently, this facility contains a domestic stove top / oven. It is unclear as to whether approval would be granted by municipal fire safety codes for the cooking of bacon and ground beef.The owner / operator of this facility is requested to conduct the following, namely:1. Cease operation of the cooking of ground beef and bacon until such time that a municipal fire safety codes official inspects this facility to determine if these foods can be cooked on this domestic stove top.
  3. Demand Inspection

    7 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?
      • At time of inspection:1. Refrigeration / freezer temperature records were not noted for this kitchen facility. Be advised that all refrigeration / freezer temperatures must be recorded a minimum of once (1) per day when this kitchen is in operation.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure temperature records are being maintained for all refrigeration equipment within this kitchen facility.
    • 09. Are chemicals stored and handled in a safe manner?
      • At time of inspection:1. Some chemicals / chemical spray bottles did not contain a label to identify the ingredients within each bottle.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure all chemicals / chemical spray bottles contain a label to identify the ingredients within each bottle.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At time of inspection:1. All refrigeration temperatures noted were at or below 4 Degrees Centigrade - SATISFACTORY.2. Hot-holding of high-risk foods was not being conducted during inspection.3. A thermometer was noted inside the main refrigerator but did not appear to be properly functional. There did not appear to be a thermometer present inside the freezer.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure there is a functional thermometer inside both the refrigerator and freezer (so that temperatures can be recorded daily for each appliance).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At time of inspection:1. Chemical test strips were not noted to be available to test the concentration of the sanitizer / sanitizing solution being used. This indicates that any chemical sanitizing solution(s) are not being tested to verify their concentration.The owner / operator of this facility is requested to conduct the following, namely:1. Obtain chemical test strips for this kitchen facility. Ensure these chemical test strips are being used to test the sanitizing solution that you wish to use for this food facility.
    • 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?
      • At time of inspection:1. There were no pest control records noted for this facility. It is also unknown as to whether this educational institution has a licensed pest control professional who routinely monitors this entire institution for pests.The owner / operator of this facility is requested to conduct the following, namely:1. Ensure the AHS pest control checklist is being maintained for this kitchen facility once (1) per month (when in operation).2. If the educational institution has a pest control company (who monitors this institution for pests) - please submit the most recent two (2) pest control inspection reports to the acting AHS Executive Officer.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • At time of inspection:1. This kitchen facility does not appear to have a valid food handling permit. Be advised that if a third party company plans to use this institutional kitchen facility to operate, that third party company must apply for their own food handling permit.The owner / operator of this facility is requested to conduct the following, namely:1. Submit a food handling permit application for the upcoming school season. If this third party company wishes to operate this kitchen for the upcoming school season, a food handling permit application must be immediately submitted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At time of inspection:1. There did not appear to be any Alberta-approved food safety training certificates present for this kitchen facility.The owner / operator of this facility is requested to conduct the following, namely:1. Provide a copy of an Alberta-approved food safety training certificate for this kitchen facility. The individual who is planning to cook within this kitchen facility must have Alberta-approved food safety training.