Legacy Childcare - Kitchen
102 - 400 6 Avenue NE Slave Lake AB T0G 2A2 · Food - General
10 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Bleach and water sanitizer solution in the kitchen was tested and measured at a concentration exceeding 1000 PPM. Operator was able to remake the solution to 100 ppm during the inspection. Ensure that sanitizer solutions are maintained at their required concentrations (100 PPM - Bleach) for effective sanitization of food contact surfaces and equipment. Sanitizer solutions exceeding their required concentrations can leave harmful chemical residues on food contact surfaces and food equipment, posing a risk of chemical contamination of food. Test strips must be used to verify the sanitizer solution concentration each time a new solution is prepared and throughout the day.2. A wet wiping cloth was hanging on the divider in the sink. Staff moved the cloth into a sanitizer solution during the inspection. Ensure that wiping cloths are immersed in a sanitizing solution when not in use or discarded after use to prevent cross contamination of food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Frozen water balloons and frozen paint in ice intended for sensory play/crafts were observed to be stored with food items in the kitchen freezer. Public Health Inspector instructed staff to move the items to the vacant bottom shelf of the freezer during the inspection. Ensure any items not associated with food processing, preparation, handling, serving or storage are stored separately from food to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Digital probe thermometer in the kitchen was tested and observed to be non-functional. There is no other probe thermometer in the kitchen. Ensure the kitchen is equipped with a functional food grade probe thermometer to ensure foods have reached the minimum required temperatures during cooking, cooling, thawing and display for safe food handling.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach sanitizer test strips in the kitchen are observed to measure from 0 - 250 PPM. There is no way to accurately verify a concentration of 200 PPM. Please obtain test strips that accurately measure from 0 - 200 PPM to verify a required concentration of 200 PPM has been achieved when using a bleach sanitizer for clean-in-place sanitization.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were reviewed, and the last completed record was dated March 2026. Operator was able to complete the pest control checklist for May 2026 during the inspection. Ensure to complete pest control records monthly and keep them on site for verification by a Public Health Inspector when requested.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following equipment was observed to be soiled and/unsanitary:1. A red kitchen aid stand mixer and Coupe food processor have a build-up of dust and debris. 2. The commercial mixing machine was observed to have a build-up of dried food debris on the metal safety guard.Ensure the above noted equipment is thoroughly cleaned and sanitized. All food equipment in a commercial food facility must be maintained in a clean and sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A can of diced tomatoes in the dry food storage room was observed with severe dents at the seam. Item was discarded by staff during the inspection. Food products that appear to be damaged in any way shall not be available for consumption. Ensure that canned food items are free of damage including, but not limited to, severe dents or bulging.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Containers of cut bananas mixed with yogurt were observed to be uncovered in the refrigerator. Staff covered the containers with saran wrap during the inspection.Ensure food items are adequately covered to prevent cross-contamination and/or introduction of external contaminants.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired chlorine test strips (EXP: 08/2025) were observed in the kitchen. Staff were able to replace the expired test strips with new test strips during the inspection.Ensure that chemical testing equipment (test strips) are unexpired to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Dry mouse droppings were observed on a cardboard box and on the floor beneath the metal food storage shelves in the dry food storage area. PHI advised operator to increase pest monitoring/pest control measures. A commercial food facility must be kept pest free at all times and prevent conditions that allow pest harborage or entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal strainer within the kitchen was observed to have loose/frayed metal parts. PHI discarded the metal strainer into the garbage during the inspection.Ensure food equipment/utensils are maintained in good repair to prevent contamination of food items that they come into contact with.
- 23. Is the facility maintained in a clean and sanitary condition?
- Spilled sugar was observed on the floor beneath the metal storage shelves in the dry food storage room. Food debris/spills must be cleaned in a timely manner to ensure the facility is maintained in a clean and sanitary condition and to deter and/or prevent the attraction of pests.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solution in a bucket was tested with both the PHI and operator's test strips. The concentration was measured at 10 ppm. Staff remade the solution which was tested at 100 - 200 ppm. Ensure that sanitizer solutions within the food facility are at the required concentrations for effective sanitization of food contact surfaces.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two white plastic spatulas were observed to be in disrepair. PHI had staff throw these items out. Ensure that all food equipment and utensils are maintained in a good working condition to ensure that items can be properly cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Pest control records were not available at the time of inspection.Ensure that monthly pest control checklist is completed and kept on site.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?