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Kids & Company - Food

4033 Bow Trail SW Calgary AB T3C 2E8 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning rag was hung on the faucet and not in a sanitizer solution when not in use. Please ensure cleaning rags are stored in a sanitizer solution when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The apple wedgers in the drawer are dirty. Please ensure all food equipment are cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach areas of the kitchen which includes but is not limited to in between the stove and the cabinet, underneath the sinks etc. are dirty. Please clean and sanitize thoroughly.
  3. Monitoring 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 was a light fixture that was missing a cover.-obtain/install light covers or shatterproof bulbs to prevent breakage of lights.
  4. Risk Management 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 was a light fixture that was missing a cover.-obtain/install light covers or shatterproof bulbs to prevent breakage of lights.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was much greater than the max concentration of 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cutting boards were stored directly behind the handwash sink which would be prone to contamination from handwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Dishwasher internal maximum temp is not monitored accurately with the thermometer.- Discussed resetting thermometer and measuring max temp of the rinse cycle at the utensil surface, ensure this is the number that is recorded.
    • 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 was a light fixture that was missing a cover.-obtain/install light covers or shatterproof bulbs to prevent breakage of lights.
  6. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Dishwasher internal maximum temp is not monitored accurately with the thermometer.- Discussed resetting thermometer and measuring max temp of the rinse cycle at the utensil surface, ensure this is the number that is recorded.
    • 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 was a light fixture that was missing a cover.-obtain/install light covers or shatterproof bulbs to prevent breakage of lights.
  7. Risk Management Inspection

    2 infractions

    • 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?
      • 1. Temperatures of food received from main kitchen have not been recorded since August 31.- Monitor hot and cold food temperatures when food is received from main kitchen, this should be recorded on the written log.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Dishwasher internal maximum temp is not monitored accurately with the thermometer.- Discussed resetting thermometer and measuring max temp of the rinse cycle at the utensil surface, ensure this is the number that is recorded.
  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items like flour and rice that are to be used for sensory play are stored in open bags under the sink, open to contamination.- Do not store food under the sink. Must be stored in closed containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Infant blue room - no thermometer in fridge.- Ensure there is a thermometer in the fridge.2. Infant blue and orange - fridge temperatures are not recorded.- Log fridge temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Dishwasher internal maximum temp is not monitored accurately with the thermometer.- Discussed resetting thermometer and measuring max temp of the rinse cycle at the utensil surface, ensure this is the number that is recorded.