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Kids' Stop Children's Centre Okotoks - Food

102 Elizabeth Street Okotoks AB T1S 1J9 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation was noted on the top of the two refrigeration units in the kitchen.- To be cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The maximum hot water temperature in the kitchen measured 27.5C.- A minimum of 45C hot water is required to manually wash dishes in the 3-compartment sink.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The maximum temperature of water achieved in the kitchen ranged from 29.1C and 34.1C when filling 3-compartments.- A minimum temperature of 45C is required for manual dishwashing.
  7. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The maximum temperature of water dropped from dropped from 43.1C to 17.7C at the 3-compartment dishwashing sink when filling 3-compartments.- A minimum temperature of 45C is required for manual dishwashing.
  8. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The maximum temperature of water measured at the 3-compartment dishwashing sink was 17.8C.- A minimum temperature of 45C is required for manual dishwashing.
  9. Monitoring Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The maximum temperature of water measured at the 3-compartment dishwashing sink was 35C.- A minimum temperature of 45C is required for manual dishwashing.