Lil Gems Creche - Kitchen
101 - 10124 101 Avenue Grande Prairie AB T8V 3X2 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ground beef was observed to be inappropriately in sitting water as means of thawing.PHI instructed staff to thaw the ground beef under running water.Ensure proper thawing methods are used for thawing meat which includes:i) Under refrigeration at 4C (40oF) or lessii) Completely submerged in cold running wateriii) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); andiv) By microwaving to cook immediately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The refrigerating unit in the kitchen was noted to be missing a thermometer.Ensure a functional thermometer is placed in the unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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)?
- The high-temperature dishwasher currently measures 69.1°C at the dish level. Ensure that the dishwasher is fixed to have the temperature at the dishevel to get to 71 degrees Celsius at the minimum to meet sanitation standards. The three-compartment sink method should be used for manual cleaning of utensils:Utensils must be thoroughly washed, rinsed, and sanitized.For sanitization, immerse utensils completely in a chlorine solution with a concentration of 100–200 ppm for a minimum of two minutes and let the utensils airdry.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizing solution was noted at 50ppm.Staff got a new solution measuring between 100ppm -200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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?
- Monthly pest control checks are not being completed and documentedENSURE TO CHECK FACILITY FOR SIGNS OF PEST ACTIVITY AND PEST ENTRY POINTS AND RECORD FINDINGS. PHI WILL PROVIDE TEMPLATE FOR SELF-MONITORING.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was no child preventative lock on the door into the kitchen or the standup freezerENSURE THERE IS A PREVENTATIVE MEASURE TO STOP CHILDREN FROM BEING ABLE TO ACCESS THE KITCHEN AND THE FREEZER
- 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?
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions