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Kindervalley Montessori Academy - Food

4002 16 Street SW Calgary AB T2T 4H4 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottles in both the classroom and kitchen were found to be unlabeled.*The violation was addressed on-site, and the staff labeled the bottles.*Ensure that all chemical bottles are properly labeled to prevent accidental misuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No heat-safe and water-proof thermometer was available on-site to record the dishwasher temperature.*Purchase a heat-safe, water-proof thermometer with a maximum tab. Ensure the dishwasher temperature reaches at least 71°C before running any loads to ensure proper sanitation and maintain the temperature record.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The paper towel dispenser was found empty during the inspection.*The violation was corrected on-site, and the staff restocked the paper towels.*Ensure that handwashing sinks are fully equipped with hot and cold running water, soap, and paper towels at all times to promote proper hand hygiene.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pieces of baseboard along the base of cupboards were missing throughout the kitchen, exposing raw wood.*Raw or unfinished wood is not smooth, can absorb liquids, dust, and food debris, making it difficult to clean properly and potentially promoting the growth of germs and microorganisms.*Install baseboards and ensure the area is smooth, non-absorbent, and easily cleanable.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff showed inadequate food safety knowledge. Additional training is required.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution used in the kitchen to sanitize was 1000 ppm. Bleach solution at 1000 ppm is not food safe. Please ensure bleach solution is 100 ppm.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff showed inadequate food safety knowledge. Additional training is required.