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Kiddie Cove Academy - Kitchen

5201 50 Avenue Cold Lake AB T9M 0J2 · Food - General

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Expired milk was observed in the refrigerator at the time of inspection. Please ensure all refrigerated food is reviewed prior to service and that expired food is discarded as required.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution available at the time of inspection was below the required concentration (25-50 ppm sodium hypochlorite). Please ensure sanitizer is prepared and maintained at the proper concentration at all times (100 ppm sodium hypochlorite), and verified with test strips.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizing solution was measured at approximately 200 ppm at the time of inspection, which is stronger than required for routine sanitizing of food-contact surfaces. Sanitizer must be prepared at the proper concentration to ensure it is effective without leaving excessive chemical residue. Please ensure bleach sanitizer is mixed to the correct concentration and verified daily using appropriate test strips.
    • 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?
      • No temperature logs were available for review at the time of inspection. Written temperature records help verify that refrigeration temperatures are being monitored consistently and provide due diligence that food is being stored safely. Please begin maintaining daily written temperature logs.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available inside the refrigerator at the time of inspection. Refrigeration units must be equipped with an accurate thermometer to allow staff to verify that cold holding temperatures are being maintained within safe limits. Please ensure an accurate thermometer is provided in the refrigerator and maintained in good working order.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions