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Kidz Planet - Food

1105 7 Avenue SW Calgary AB T2P 1B2 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer concentration was found to be inadequate.-Please dilute and use 100 ppm of bleach sanitizer to ensure surface and equipment are properly cleaned and sanitized. Additionally, verify sanitizer concentration using appropriate test strip. To make a 100 ppm bleach solution, mix half teaspoon (2.5 mL) of standard household bleach (5.25%–6% concentration) into 1 liter of cool water.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The test strips available on site were not appropriate for measuring or monitoring kitchen sanitizer, as they are intended for pool testing.-Please provide suitable test strips to verify the concentration of bleach sanitizer used in the kitchen.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A 1000 ppm bleach solution was used to sanitize food contact surfaces, which is not food safe. Please use a 100 ppm solution instead. The staff prepared a fresh 100 ppm solution for use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bleach sanitizer concentration for dishwashing was measured at 0 ppm. The operator sanitized the dishes using the dishwasher instead.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The area underneath the two-compartment sink is water damaged. Please repair.
    • 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 baseboard by the door is in disrepair. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area underneath the two-compartment sink is dirty. Please ensure it is thoroughly cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher on site was not being used as it required repairs so manual dishwashing procedures are occurring at the site. Staff are washing/rinsing dishes with soap/ water and air drying (as described) and this manual process for dishwashing is not satisfactory.** Repair or replace the dishwasher. Ensure dishwasher measures at minimum, 71 degrees Celsius at the plate level. **While manual procedures continue in the meantime, ensure dishes are first washed and rinsed, in one compartment. In the second compartment, please sanitize by immersing the dishes in an approved sanitizer solution (ex. 100 ppm chlorine) for at least 2 minutes.