Skip to content
Loading map…

Hillview Child Development Centre - Kitchen

331 Woodvale Road West NW Edmonton AB T6L 3Z7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer was available to verify the temperatures of cooked foods. Cook most foods to a minimum internal cooking temperature of 74°C. Ensure a probe thermometer is available to verify temperatures.2. Following a discussion with the operator, high-risk cooked foods are being held at room temperature too long before serving. Keep high-risk foods below 4°C or above 60°C at all times.3. Refrigerator was measured at 10-12°C in the Younger Preschool room (3-4 years). Operator was instructed to store children's lunches in a different refrigerator. 4. Refrigerator was giving inconsistent temperatures in the Infant room (0-19). Ensure all high-risk foods are stored at or below 4°C at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor corners, fume hood, area above the cupboard and the fridge, and inside cupboards were not in a sanitary condition. A monthly deep cleaning checklist is recommended. Ensure the kitchen is thoroughly cleaned and maintained.
  5. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Both food and chemicals were being stored in the same cupboard in the kitchen. Chemicals should always be stored separately. Items were moved at the time of inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The fridge in the Daisy Room was measured at 10C. The fridge dial was turned down and the fridge was at 4C by the end of the inspection.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was present within the kitchen. Corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridge was at 8C.Monitor and ensure it is maintained at 4C or less.
    • 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 was blocked by items within the sink.