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Kids World Daycare - Food

5 - 2915 19 Street NE Calgary AB T2E 7A2 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty vent was observed in the facility's kitchen.-Please clean the identified vent to maintain sanitary conditions.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 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?
      • The temperatures of the kitchen’s fridge and freezer are not currently being monitored or recorded.-Please ensure that temperatures for all refrigerated equipment, including classroom fridges, are monitored and documented daily to maintain proper food safety procedures.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer concentration exceeded the inspector's test strip (>200 ppm).A concentration of 100 ppm was prepared during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The commercial refrigerator had a temperature of 15C. The operator was unaware due to the temperature gauge not being readily visible inside the fridge, and not recognizing what the temperature needed to be (4C). A temperature log was not being maintained, creating concerns on how long the fridge was at 15C. Perishable food items were relocated to a different fridge. since it could be demonstrated they were recently bought use 2 hours from the start of the inspection. Most food items were not readily perishable.The display and controls at the bottom appeared damaged, therefore it is uncertain if the fridge can be repaired.REQUIREMENT: Repair and/or replace the refrigerator. Ensure the temperature is maintained at 4C.2) No probe thermometer was available to check for proper cooking temperature of foods.REQUIREMENT: Obtain a probe thermometer that can be used to verify temperatures such as cooked foods and the maximum temperature at child accessible handwashing stations.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was an improper 3-compartment sink method being implemented (e.g., combining bleach and water). The inspector walked the director through the proper procedures by:1) washing with soap and water to remove oils and gross soil,2) rinsing the utensil with water,3) sanitizing with a satisfactory bleach water concentration, and4) air drying the utensil afterwards.REQUIREMENT: Ensure the 3-compartment sink method is properly implemented.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The Daycare Director, who has food safety training, did not know what proper refrigeration temperature needed to be (stated 20C) during the inspection.REQUIREMENT: Daycare director, or their designate, must take food safety training from an approved list and obtain a certificate.