Growing Miracles Childcare & Early Learning - Food
101 - 3 Stonegate Drive NW Airdrie AB T4B 0N2 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Significant staining was noted on the reusable utensils intended for client use.Scour or otherwise treat utensils to remove excess staining.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked vegetables were observed being stored at ambient temperatures prior to service, measured at 25C. Food was being stored in this manner at least one hour prior to it being served. Vegetables were reheated and placed into oven to hot hold during inspection. Ensure that foods requiring temperature controls are maintained at temperatures 60C or greater, or 4C or lower, until served.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A significant crack is in the kitchen countertop to the left of the two-compartment sink.Seal crack to render this surface smooth and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Significant staining was noted on the reusable utensils intended for client use.Scour or otherwise treat utensils to remove excess staining.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of diluted bleach sanitizer available in the kitchen was measured at a concentration greater than 200ppm chlorine. Sanitizer was diluted to 100ppm during inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- **CORRECTED**1. The Operator demonstrated washing dishes using the 2-compartment sink method. However, after rinsing the dishes they said they put them on the counter to air dry and omitted the sanitizing step. Proper dishwashing procedures were discussed during the inspection.COMPLETE THE FOLLOWING:1. After rinsing dishes, ensure they are either immersed in 100ppm chlorine sanitizer for minimum 2 minutes OR put in the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. There was no food grade sanitizer available in the kitchen. COMPLETE THE FOLLOWING:1. Please ensure a 100ppm bleach sanitizer is always available for food contact surfaces. Surfaces must be cleaned and then sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. The fridge measured 12*C. Temperature on the unit was adjusted during the inspection and was satisfactory.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions