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Little Angels Preschool and Daycare - Kitchen

104 - 400 Main Street N Airdrie AB T4B 2N1 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was missing from fridge in infant room. Please obtain thermometer for this fridge and check temperature regularly to ensure temperature remains 4 degrees Celsius or below.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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)?
      • High temperature dishwasher was not reaching 71 degrees Celsius at the plate level during sanitizing cycle. Have dishwasher serviced to ensure it is reaching 71 degrees Celsius minimum. Manually sanitize dishes in 100ppm chlorine solution until dishwasher is repaired.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff food was stored in utensil drawer in kitchen. This was removed during the inspection. Ensure all staff food is stored separately in designated area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Label on sanitizer in kitchen said that it was 1000ppm. Label was changed during the inspection. Solution was 100 ppm chlorine, which is a food safe sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer for checking cooking temperatures was not available. Ensure there is a probe thermometer and staff are using it to ensure food is adequately cooked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Edges of black shelves and surface of shelf in cupboard under sink were worn/damaged and were no longer impervious to moisture. Paint/refinish so that shelves are easy to clean and do not absorb moisture.