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Kids Paradise Daycare - Food

8 - 76 Grosvenor Boulevard St. Albert AB T8N 2Y8 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared sanitizer solution was not readily available in the kitchen area at time of inspection.
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared sanitizer solution was not readily available in the kitchen area at time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sink does not have a plug that fits, so the sink cannot hold water for sanitizing.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A prepared sanitizer solution was not readily available in the kitchen area at time of inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths that were wet and in use were observed out on counter tops and not in an approved sanitizer solution.Sponges are also not to be used unless they are stored in an approved sanitizing solution while in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • During discussion with employee, it was determined that they had been washing their hands in the adjacent washroom while handling food in the kitchen. Discussed at length that the kitchen contains a designated handwashing sink which is the only place that this should be occurring when food handling.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • During discussion with an employee, they admitted dishes were only being washed with soap and water and left to dry. No sanitizing step was described. Proper manual dishwashing and sanitizing was discussed at length with Operator.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Loose chlorine test strips were in a small container in the kitchen, however, there was no bulk container available to determine colour change required or expiration date. Ensure strips remain in original packaging.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated hand washing sink was being used for purposes other than handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three cutting boards were disposed of at time of inspection as they were deeply grooved and could not be cleaned and sanitized sufficiently.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • A garbage container was not provided in the kitchen space. An operator would have to exit the kitchen space via a door to access one.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 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 strips have oxidized and expired. New ones must be purchased with clear expiration date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at the handwashing sink; staff were using dish towels. Paper towel must be available and in a dispenser to prevent contamination.
    • 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 baseboards underneath cupboards throughout the kitchen have come loose due to previous water damage and are no longer smooth, impervious to moisture and easy to clean, nor do they form a watertight seal with the floors. They must be removed and replaced.