Kepler Academy Early Learning & Child Care - Kitchen
100 - 10123 99 Street NW Edmonton AB T5J 3C6 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The counter under the kitchen 2 compartment sink had water leaking.Indicated that they were trying to problem shoot for the plumbing issue - please repair the leak and ensure water is cleaned up regularly to prevent water damage or other concerns with pest control.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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)?
- (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
- 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
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- (1) The inside of the oven was dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- (1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- (1) The inside of the oven was dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- (1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- (1) The inside of the oven was dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- (1) The surface of the countertop, on the right side of the stove, had a large circular burn mark on it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- (1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- (1) The inside of the oven was dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
- 15. Is the facility free of a pest infestation?
- (1) Mouse droppings were observed in the tracks under the oven where the drawer was removed. Mouse droppings were observed in the cupboard under the two-compartment sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- (1) The surface of the countertop, on the right side of the stove, had a large circular burn mark on it.(2) The cupboard shelf under the two-compartment sink was water damaged. The surface of the shelf was water stained and had a musty smell.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- (1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- (1) The inside of the oven was dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- (1) The fridge temperature was reading between 4°C - 7°C. The inspection was conducted as after lunch had been prepared and was being served. Ensure the fridge can maintain a temperature of 4°C or colder.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- (1) The maximum temperature of the commercial dishwasher was measured to be 70.6°C (run #1) and 70.6°C (run #2). A minimum temperature of 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation. Ensure the dishwasher is able to reach the required temperature for the sanitizing cycle. Ensure the dishwasher temperature is checked and recorded daily to ensure it reaches the required temperature.
- 15. Is the facility free of a pest infestation?
- (1) Mouse droppings were observed in the tracks under the oven where the drawer was removed. Mouse droppings were observed in the cupboard under the two-compartment sink.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- (1) The mop sink was not accessible at the time of inspection and was covered with miscellaneous items (black garbage bag, a backpack and some baking trays). Ensure the mop sink is accessible for filling and emptying the mop bucket and that baking trays are stored in a designated area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- (1) The front button cover was broken on the vent hood above the stove.(2) The vent cover filter on the right side was missing at the time of inspection.(3) The surface of the countertop, on the right side of the stove, had a large circular burn mark on it.(4) The cupboard shelf under the two-compartment sink was water damaged. The surface of the shelf was water stained and had a musty smell.(5) There were miscellaneous items in the dry storage room. A chair was placed in the dry storage room and it had staff personal items (a bag and a purse on it). Ensure there is a designated storage area for staff personal items.(6) The ceiling panel inside the dry storage room was water damaged (brownish stain observed in the corner of the panel).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- (1) The seal on the edge of the fridge door was in disrepair. The seal was pulling off the edge and a gap was visible when the door was closed. Ensure the fridge is in good repair so it can maintain the proper temperature.
- 23. Is the facility maintained in a clean and sanitary condition?
- (1) The inside of the oven was dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
0 infractions