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Kidco Community Baturyn After School - Kitchen

10603 172 Avenue NW Edmonton AB T5X 4X4 · Food - General

Official record from Alberta →

Inspection summary

Kidco Community Baturyn After School - Kitchen has been inspected once by Alberta Health Services (Environmental Public Health), on December 11, 2024. The most recent inspection, on December 11, 2024, recorded 3 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times on December 11, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on December 11, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

1 inspection

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine bleach for surface sanitizer was expired (as of 2023).Corrective Action:Advised director to purchase new chlorine bleach and make new surface sanitizer the same day.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the fridge for daily temperature monitoring.Corrective Action:- Director purchased thermometer same day.- Ensure temperature of fridge is monitored daily. Temperature should be at or below 4 C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility only has a 1-compartment sink, there is no dishwasher, and only single use disposable utensils are used. However, the facility is involved in minimal food handling (such as cutting of fruits/veggies, and toasting bread/bagels/waffles, etc.)The level of food handling that is allowed with this setup is:- Serving pre-packaged foods and whole produce.- Foods self-served from their approved original, disposable containers using disposable utensils.Corrective Action:- Director was advised to only serve pre-packaged foods and whole produce.- Director will discuss with management regarding sink requirements and foods to be served (i.e. menu).

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