Guardian Child Care Center - Kitchen
7003 199 Street NW Edmonton AB T5T 3A8 · Food - General
7 inspections
- Monitoring Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Subdivided frozen meats were not labelled/datedDiscussed with chef and director to action
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The two fridges did not have thermometers for manual temperature checksThe owner who had to leave during the inspection provided a picture of the thermometers and emailed PHI after inspectionPlease ensure all staff in kitchen know where to find the thermometer to monitor temps
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test stripPurchase test strips so that available for use in the kitchen, toy washing and for making sanitizer spray bottles* Please send indication that test strips are available.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper three sink method being used to wash and sanitize re useable dishes. Staff wash then rinse in the two deep sinks, Then take dishes over to adjacent counter area and soak in sanitizer within one of the two compartment sinks. The two comp sink area has only one faucet which used both for both handwashing, dishwashing which is a cross-contamination concernOriginal approval was to use the commercial high temp sanitizer plus the adjacent deep sinks for dishes. Use adjacent two comp sink for dedicated handwashing. Ensure the commercial sanitizer is in good working condition and use it as approved for re useable dishes oradd a second faucet: one per sink at two compartment area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test stripPurchase test strips so that available for use in the kitchen, toy washing and for making sanitizer spray bottles* Please send indication that test strips are available.
- 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
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Rag usage noted. Dirty rags noted. This was an issue also in the childcare roomsMarch 27 inspection, dirty rags noted out on counter edges, on top of sanitizer bottles
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test stripPurchase test strips so that available for use in the kitchen,toy waashing and for making sanitizer spray bottles
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink had not paper towel when EHO arrived and washed hands. A staff brought over a stack of facial type tissueOwner later arrived with paper towel.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Rag usage noted. Dirty rags noted. This was an issue also in the childcare rooms
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The one staff that was cooking did not understand cleaning steps when asked Staff in kitchen indicated she mixes soap and bleach when asked how she prepares the food prep counter. * Please review with all staff not to mix chemicals. Wash with soap and water first, then rinse/wipe down with wet rinsed rag/paper towel, then spray and wipe down with sanitizing solution. If using a rag then into laundry bin. One rag per task.
- 09. Are chemicals stored and handled in a safe manner?
- There was a plastic bin with various cleaning supplies between the sink and the pile of washed dishes next to the sanitizer machine. The bin also had a child type water bottle in itThe Owner moved the bin below the counter.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test stripPurchase test strips so that available for use in the kitchen,toy waashing and for making sanitizer spray bottles
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink had not hand soap and no paper towel. The staff that was in the kitchen corrected this.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions