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Kids & Company Sherwood Park - Kitchen

3 - 2016 Sherwood Drive Sherwood Park AB T8A 3X3 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the handwashing station was empty. Re-fill the paper towel dispenser.
  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the kitchen was empty. Loose paper towels were observed. The staff refilled the paper towel dispenser during inspection.Please ensure paper towels are always stored in appropriate dispensers.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed on the kitchen countertop during inspection onsite. education provided onsite.Ensure the cleaning cloths are stored in the sanitizer solution bucket between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate manual dish washing procedures were observed in the facility. The operator was not aware of the availability of test strips for chlorine in the kitchen. The sanitizer preparation from bleach was demonstrated and monitored with the chlorine test strips during inspection onsite.Ensure the dishes are manually sanitized in 3rd compartment with AHS approved sanitizer at required concentration, which is chlorine 100ppm, quats 200ppm and iodine 12-25 ppm.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator demonstrate limited knowledge regarding appropriate sanitizers, their preparation, minimum required concentration and use of test strips.A food safety training is recommended for the operator.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A cleaning schedule was not available on request. Develop daily, weekly and monthly cleaning schedule for the facility.