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Leaps & Bounds Child Care - Food

4814 54 Street Stettler AB T0C 2L2 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Continues: The refrigerator has been adjusted to the coldest setting but was still measuring slightly above 4C at the time of the inspection. Temperature records indicate temperatures ranging between 3.9-5.1C since the beginning of the month. Please ensure the refrigerator is either professionally serviced to maintain temperatures consistently below 4C or is replaced entirely.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine/bleach sanitizer bottle measured >200ppm at the time of the inspection. Please ensure sanitizers are maintained at 100ppm to avoid chemical contamination of food contact surfaces.Test strips are available, however did not contain the packaging label that normally comes with the strips. Please ensure new strips are obtained with the label, as it contains the color chart to refer to for ensuring the concentration is at the appropriate strength, and the expiration date for the strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator was measuring 8C at the time of the inspection and adjusted to reduce the temperature accordingly. No high-risk foods for children were stored within the fridge at the time. Please ensure the refrigerators are able to maintain temperatures below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink near the kitchen entry door is still inaccessible but noted to be no longer used for handwashing. However, in that case, please ensure one of the sinks near the commercial dishwasher is designated solely for handwashing. Please ensure liquid hand soap and paper towel (preferably in a functional dispenser) are available at the hand sink at all times.
  3. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink for the kitchen was inaccessible. Please remove clutter from in and around the sink and you may need a baby gate or something similar to keep the children out of the kitchen.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature logs are not properly maintained. Check temperatures on all food when received from the main hub and put it on your chart. Also include the temperature of the fridge,
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge does not have a dedicated thermometer. I was not able to locate one during this inspection. It did have one last time i was in. Please purchase a thermometer for the fridge and check it at least once per day and record the temperature on a time temperature chart, Retain this time temperature chart for a period of 60 days. Please purchase a separate thermometer for testing food temperatures. When food arrives from the main kitchen that is 4 blocks away approximately 10 minutes delivery time from the main kitchen, the temperature of hot and cold foods should be checked. Cold food on arrival to the premises must be at 4C or lower and hot held food must be at or above 60C once it arrives to the facility. The food temperatures must be checked and recorded on a time temperature sheet and this record must be retained for 60 days. These temperature records will be check when the facility is inspected. So, you need two digital thermometers that are functioning on site at all times,
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food permit that is posted has expired. I have attached a copy of your valid food permit with this report. please print it off and post it. Send me a picture once its posted. just text it to me.