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Kids & Company - Food

300 - 5119 Elbow Drive SW Calgary AB T2V 1H2 · Food - General

15 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer was tested as 50 ppm. Please ensure the concentration of the bleach sanitizer is 100 ppm.
    • 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?
      • - Temperature log sheets included records of food temperatures at both receiving and serving times. However, the recorded temperatures were very similar despite a lapse of approximately 2–3 hours between measurements.*Please ensure temperature logs should reflect the actual food temperatures at the time of monitoring and demonstrate that food is being maintained within the required temperature ranges during holding and service.**Include another column for recording time and temperature at the time of actual serving Temperature logs (after the portioning and before leaving the kitchen).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The food preparation sink is located immediately adjacent to the designated handwashing sink, increasing the potential for contamination of fruits during preparation.*Ensure to either designate an alternative sink for handwashing or develop and implement a written cleaning and disinfection procedure for the preparation sink. **Ensure the sink is thoroughly cleaned and disinfected before each use for washing fruits and vegetables. As fruits are typically ready-to-eat foods, any contamination occurring during washing can pose a food safety risk to children.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The handwashing sink was blocked with dirty dishes at the time of inspection.*Staff removed the dirty dishes during the inspection. Please ensure handwashing sinks remain accessible and are used exclusively for handwashing to promote hand hygiene.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Raw flour was observed in the kitchen and staff mentioned "Raw Flour being used to prepare play dough".*Please discontinue the use of raw flour and discard any existing play dough made with raw flour. Use a heat-treated flour product or a commercially prepared play dough mix intended for safe use with children.
    • 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 caulking behind and adjacent to the three-compartment sink is in disrepair. Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken plastic drinking cup was observed in the cabinet.*Staff discarded the broken cup during the inspection. Please review all dishes, cups, and food-contact utensils regularly and discard any items that are broken, chipped, cracked, or otherwise damaged to prevent physical contamination and potential injury.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer in the bucket was 50 ppm. Please ensure the concentration of the bleach sanitizer is 100 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strip was not available in the kitchen to test the concentration of the bleach sanitizer. Please ensure chlorine test strip is available and used to verify the concentration of the bleach sanitizer.
    • 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 caulking behind the three-compartment sink is in disrepair. Please repair.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Did not observe any cockroaches at the time of inspection. Continue pest control efforts until pest control company confirms they are eradicated.
  6. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Around seven dead cockroaches were observed by the freezer, on the entrance glue boards, dishwasher, underneath the prep sink. Ensure the following:- Continue contracting the services of a professional pest control company. - Provide an Executive Officer with Alberta Health Services with all reports provided by the pest control company.- Maintain the cleanliness of all areas of the kitchen.
  7. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • One live cockroach was spotted underneath the compartment sink. Ensure the following:- Continue contracting the services of a professional pest control company. - Provide an Executive Officer with Alberta Health Services with all reports provided by the pest control company.- Maintain the cleanliness of all areas of the kitchen.
  8. Risk Management Inspection

    4 infractions

    • 15. Is the facility free of a pest infestation?
      • Live cockroaches were spotted, including one on the wall, two near the dishwashing and the freezer areas, and multiple near the freezer’s compressor.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Dead cockroaches were found behind the freezer. Cockroach droppings were observed in the drawers. Ensure the following:- Contract the services of a professional pest control company and provide us with a detailed plan on action plan to eradicate the cockroach problem. - Provide an Executive Officer with Alberta Health Services with all reports provided by the pest control company.- Deep clean all areas of the kitchen and disinfect (including the drawers and cabinets) with 1000 ppm bleach solution. Rinse the food contact surfaces with water after.
    • 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 caulking behind the compartment sink is damaged and in disrepair.2. The counter surface and the leg of the middle counter by the compartment sink is cracked.Repair the structural issues found in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The area beneath the sink is cluttered, dirty.2. Hard to reach areas (by the dishwasher, stove) were dirty.Declutter the area underneath the sink and clean/ disinfect the hard to reach areas.
  9. Demand Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • One live cockroach was seen behind the fridge. Please ensure the following:- Garbage and recyclable items are emptied out in a timely manner.- The kitchen surfaces are free of any debris or moisture. - all hard to reach areas are cleaned/ sanitized thoroughly.The cockroach was removed by the staff.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Dead cockroaches were seen underneath the sink, inside the posted menu cover. Ensure the kitchen is thoroughly cleaned and sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A container was filled with water accumulated from the plumbing leak underneath the sink. Please ensure the following:- the affected plumbing is repaired - throw the accumulated water - clean and sanitize the area thoroughly.Please ensure the areas underneath the sink is kept completely dry.
  10. Monitoring Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

  12. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach solution that was 1000 ppm was used to sanitize food contact surfaces. 1000 ppm bleach solution is not food safe. Please ensure bleach solution is 100 ppm. 2. Wet cleaning cloth was stored in the countertop. Please ensure wet cleaning cloth is stored in a sanitizer solution when not in use. Violations corrected onsite.
    • 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 caulking behind the 3-comp sink was in disrepair. Please repair.
  13. Demand Inspection

    0 infractions

  14. Risk Management Inspection

    0 infractions

  15. Monitoring Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 1. The sanitizing temperature was inaccurately measured or logged. The recorded dishwashing temperature (from the temp gauge) in the temp log was around mostly 71C. Please ensure the sanitizing temperature is accurately measured (maximum temperature it reaches should be logged). If the sanitizing cycle fails to reach the maximum required temperature (i.e., 81C at the gauge), corrective actions should be written down in the log. 2. The temperature of high-risk foods are not taken and logged when it first arrives at the facility. Please ensure the temperature of high-risk foods are measured and logged at the time of arrival to prevent temperature abuse of foods. Hot foods must be maintained at 60C, or above and cold high-risk foods must be maintained at 4C or below.