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Jack James High School - Food

5105 8 Avenue SE Calgary AB T2A 0B1 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in freezer was not in good working condition, its temperature was measured at -1 deg. Celsius during the reinspection.-Please fix the indicated freezer and ensure its good working condition.-Please note that if the freezer is not fixed within 48 hours, all stored/frozen foods must be transferred to another freezer in good working condition or discarded if the temperature of the indicated freezer rise above 4 deg. Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not in good working condition at the time of the reinspection, its rinsing temperature was measured at 69.1 deg. Celsius.-Please fix and ensure the dishwasher is in good working condition.Also, ensure to sanitize all kitchen utensils in 100 ppm of bleach solution after the dishwashing cycle.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty/used cleaning cloths were observed left on food surfaces.-Please remove and store cleaning cloths in a designated container immediately after use to prevent reuse and cross contamination of surfaces/equipment.
    • 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?
      • The temperature of the stand-alone refrigerators was not being monitored and documented.-Please monitor and maintain the temperature records of all refrigerated equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered food observed on racks in the walk-in cooler.-Please ensure stored food are properly covered/wrapped to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher's rinsing temperature was not being daily monitored and documented.-Using a water-proof thermometer, please monitor and document internal dishwasher temperature daily to ensure proper cleaning and sanitizing of kitchen utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food residues observed on the floor, kitchen surfaces including freezer's floor.-Please clean the indicated areas and maintain in sanitary condition at all times.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stand-up fridge had no thermometer, and its temperature was not being monitored.-Please place a well-calibrated and functional thermometer in the indicated refrigerated equipment and ensure its temperature log record is maintained daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher rinsing temperature was not being daily monitored and documented.-Using a water-proof thermometer, please monitor and document internal dishwasher temperature daily to ensure proper cleaning and sanitizing of kitchen utensils.The dishwasher needs to be run 3-4 cycles before any utensils can be effectively cleaned and sanitized. It took 3-4 cycles to bring the dishwasher to reach the sanitizing temperature of above 72'C during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris/residues were observed on the meat cutter, bowls where kitchen cutlery are kept and in the steam-well during the inspection.-Please clean and sanitize all the indicated kitchen equipment and ensure they are maintained in sanitary condition at all times to assure food safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Old food debris and layer of dust were observed on the floor of the school cafeteria, especially under tables and food equipment.Please clean and sanitize the indicated areas and ensure they are in sanitary condition at all times.