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Holy Family School

904 32 Street SE Calgary AB T2A 0Z1 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Facility did not have a food safety plan onsite for their hot lunch program.Please develop a food safety plan discussing the steps and preventative measures involved with the hot lunch program starting from receival.Status: Outstanding
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Oxivir Tb was being used as a sanitizer solution to clean surfaces where food prep occurred. Oxivir Tb is not an approved sanitizer for food contact surfaces.Please switch to a sanitizer that is appropriate for cleaning food contact surfaces and utensils. Use a bleach water solution at 100ppm (1/2 teaspoon of bleach per liter of water).
    • 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?
      • 1.Operator did not keep temperature logs for receiving and prior to serving the hot lunches. Please keep temperature logs for the hot lunches upon receiving and prior to serving to ensure food is being held at 60C or greater.2. Facility did not have a food safety plan onsite for their hot lunch program.Please develop a food safety plan discussing the steps and preventative measures involved with the hot lunch program starting from receival.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Reusable utensils used for food service and food prep were not being separated from staff dishes in the staff room dishwasher.Please ensure staff dishes are separated from food service utensils to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Container on pushcart used to store single use utensils was visibly dirty with food debris on the inside. Please remove the utensils and clean out the container so it is in a clean and sanitary condition.
  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?
      • There was no probe thermometer to ensure cooked food was kept at the right temperature.-Please provide probe thermometer to ensure foods are cooked to, delivered and maintained at the right temperatures: cold food below 4 and hot food above 60 degrees Celsius.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler did not have food safety training or certificate.-Please ensure the food handler have the appropriate food safety training and certificate.
  5. Monitoring Inspection

    0 infractions