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Inner Garden Education Services - Food

5 Panamount Crescent NW Calgary AB T3K 5L7 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No bleach sanitizer was available in the kitchen. - The operator prepared a solution at the time of inspection, and the solution was measured at 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper glove use was observed. - The operator was educated on proper glove use. "Guidelines For Proper Glove Use in Food Establishments: “No Bare Hands”" was sent via email.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff jacket was stored with children's bibs in the kitchen such that it was touching the bibs.-The operator removed the jacket from the kitchen. Ensure that separate storage is provided for staff's personals belongings.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Hand sink in the kitchen was blocked with random plastic bags. -The operator removed the plastic bags during the inspection. Ensure the hand sink is always accessible. 2) No soap was provided at the handwashing station. - The operator refilled the soap dispenser. Ensure that the hand sink is supplied with adequate handwashing supplies at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Hard to reach areas between the fridge and the counter had dust accumulated. 2) The fridge had residue build up. - Clean the aforementioned areas.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled meat products found in the fridge.Ensure all food products are labeled correctly identifying date of expiration and source. As discussed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ensure that hand sink has soap and paper towels as discussed.
    • 13. Is facility and equipment being maintained in a suitable manner (Non-Critical)?
      • All appliances need to be thoroughly cleaned and operational.Ensure barrier is in place to ensure children do not have access to the kitchen.
  4. Demand Inspection

    1 infraction

    • 13. Is facility and equipment being maintained in a suitable manner (Non-Critical)?
      • All appliances need to be thoroughly cleaned and operational.Ensure barrier is in place to ensure children do not have access to the kitchen.