Kids & Company - Food
50 Evanston Manor NW Calgary AB T3P 0R9 · Food - General
7 inspections
- 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 dishwashing sink counter and the handwashing sink counter were in disrepair, raw wood was exposed. - Repair the counters.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- All of the appliances were dirty; food build up on fridge handles, and inside the fridge were evident too.Develop a daily cleaning schedule and ensure to adhere to the schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food received from the central kitchen was sitting on the floor in the kitchen from earlier delivery.Ensure that food is put away into the refrigerator upon receipt as stipulated in the food safety plan.Ensure that all containers are food grade storage containers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ensure that all potentially hazardous foods are kept cold in the fridge at 4C or less or hot held at 60C or greater. As discussed on site.Food in the oven was stored with the oven off; temps are not being monitored upon receipt of food from the central kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink was not accessible as there were empty milk jugs stored in and around the sink and was blocked on the floor by delivery from the central kitchen.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Ensure that a waterproof thermometer is used to monitor the temperature of the dishwasher daily.Ensure that the thermometer is calibrated as stipulated by the manufacturer.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff in the kitchen does not display sufficient food safety knowledge. Retrain and provide additional food safety training.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- There is no dedicated staff that has their food safety certification that is in care and control of the food service. This has resulted in the following concerns:- Temperatures of incoming food, dishwasher, etc have not been taken consistently since August 9. - Thermometer calibration is not being conducted. - Corrective actions are not being taken/recorded if hot food is coming in less than 60 C. Please ensure that least one dedicated staff member can manage the food provision area and adhere to the Kids & Co food safety plan.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking around the sink next to the dishwasher is in disrepair. Please have maintenance staff re-caulk the sink area to prevent water damage from accumulating in the area.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Records indicate that the temperature of received food was less than 60C upon arrival. There are no contingency plans available on what to do should food arrive cold (such as ordering replacement meals, or reheating food to 74 C in the oven). Staff onsite at the time of inspection were not available when food arrived, and did not take the temperatures upon arrival. This is a critical time for staff to assess the incoming food and to record the temperatures. Staff were not available to put food in the fridge as well, which should be done as soon as possilble.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- One paper towel dispenser was empty at the hand sink, the other was blocked by dishes. Corrected during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cupboards in the kitchen adjacent to the dishwasher are severely damaged. Please repair water-damaged cupboards.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?