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Lauderdale Afterschool Care - Kitchen

10816 129 Avenue NW Edmonton AB T5E 5W9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** Used cleaning cloths were sitting on the counter by the sink. Please ensure cleaning cloths are placed in a sanitizing solution after each use OR they are placed in the laundry after each use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written sanitation records are not being completed. Please ensure that there is a written sanitation record of duties being conducted daily.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A written sanitation plan or cleaning checklist was not present.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** No sanitizing solution was measured in the bucket used for cleaning cloths. Please ensure adequate sanitizing solution is present to prevent bacterial growth (ie. 100ppm chlorine solution)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Residential dishwasher is not sufficient for sanitizing dishes.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ** No sanitizing solution was measured in the bucket used for cleaning cloths. Please ensure adequate sanitizing solution is present to prevent bacterial growth (ie. 100ppm chlorine solution)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Residential dishwasher is not sufficient for sanitizing dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** Paper towel was not available in the kitchen paper towel dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ** The shelf liner on several of the cupboards was lifting and was not smooth and cleanable. Replacement or reinfishing required.
  7. Monitoring Inspection

    0 infractions