KidzPen - Food
121 - 122 272 Kinniburgh Boulevard Chestermere AB T1X 2P2 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- Facility has two compartment sink and domestic dishwasher and is using reusable client dishes. Dishes are not being properly sanitized. Staff were not using sanitizer solution or dishwasher.Install three compartment sink or commercial dishwasher if facility plans to continue using reusable client dishes. Client dishes must be sanitized in chemical or high temperature sanitizing dishwasher or in sanitizer solution using the three compartment sink method.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were contaminated cloths in kitchen on counter. Store cloths in bucket of sanitizer solution or use only paper towel.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility has two compartment sink and domestic dishwasher and is using reusable client dishes. Dishes are not being properly sanitized. Staff were not using sanitizer solution or dishwasher.Install three compartment sink or commercial dishwasher if facility plans to continue using reusable client dishes. Client dishes must be sanitized in chemical or high temperature sanitizing dishwasher or in sanitizer solution using the three compartment sink method.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no chlorine sanitizer available in the kitchen at beginning of inspection. Staff mixed a bottle of 100ppm chlorine sanitizer during the inspection. Ensure sanitizer is available in kitchen.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottle was not labeled. This was corrected during the inspection. Ensure all sanitizer bottles are labeled correctly.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training completed by main food handler is not on AHS list of recognized courses. Ensure food handler completes recognized food safety training (list attached in email).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility has one compartment dishwashing sink and residential dishwasher. 1. Please replace one compartment sink with two compartments sink to allow for proper dishwashing method. 2. There was no dishwasher detergent on-site. DIshwasher must be used on sani-cycle for all reusable client dishes. Obtain dishwasher detergent and use dishwasher on sani-cycle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand sink was being used for dishes. This was corrected during the inspection and dishes were removed. Ensure hand sink is kept clear for handwashing. 2. Paper towel was not in dispenser. Please ensure paper towel is placed into dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility did not have cleaning schedule.Ensure to develop a cleaning schedule for your facility.A blank cleaning schedule template is sent via email.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?