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Kids & Company - Food

110 - 333 11 Avenue SW Calgary AB T2R 1L9 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 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?
      • Staff were not recording arrival temperatures of refrigerated food, and were not aware of which cold foods needed to be checked and logged.-Ensure perishable cold foods are also checked upon receiving (e.g. sliced fruits/vegetables, dairy, other prepared refrigerated food)
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot foods (turkey, mashed potatoes and corn) in cambro were measured 55C and 50C. Please ensure the following:1. Hot foods are held at 60C or above. 2. Cambro is able to hold hot foods at 60C or above. Staff was instructed to reheat the foods to 74C.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • There was a discrepancy between dishwasher sanitizing temperature and the log. The sanitizing temperature of the dishwasher was inaccurately measured/logged, or the dishwasher did not meet the sanitizing requirements on certain days and corrective actions were not logged. Please ensure to take internal temps with a waterproof thermometer with a min/max function. If the dishwasher sanitizing temp is not met, please log the corrective actions.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach 1000 ppm was used to sanitize food contact surfaces and there was no rinse step.Bleach at 1000 ppm is not food safe. Please ensure bleach 100 ppm is used to sanitize food contact surfaces. Please use the test strips to measure the concentration of the solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty aprons were placed on top of fruits. Please ensure dirty aprons are stored separately and away from food to prevent cross-contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot foods (turkey, mashed potatoes and corn) in cambro were measured 55C and 50C. Please ensure the following:1. Hot foods are held at 60C or above. 2. Cambro is able to hold hot foods at 60C or above. Staff was instructed to reheat the foods to 74C.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. Temperature of cold foods are not taken when they first arrive in the morning. Please ensure temperature of cold foods are taken and logged accurately. 2. There was a discrepancy between dishwasher sanitizing temperature and the log. The sanitizing temperature of the dishwasher was inaccurately measured/logged, or the dishwasher did not meet the sanitizing requirements on certain days and corrective actions were not logged. Please ensure to take internal temps with a waterproof thermometer with a min/max function. If the dishwasher sanitizing temp is not met, please log the corrective actions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area underneath the sink is dirty. Please clean thoroughly.