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Little Roots Learning Centre - Food

10623 West Valley Road SW Calgary AB T3B 5T2 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The internal temperature of the refrigerator was measured at 5.2°C using the refrigerator’s internal and probe thermometers and 7.1°C using an infrared thermometer. No food for children was stored in the refrigerator at the time of inspection.*Please ensure that snacks are prepared immediately prior to serving and, food must be kept in its whole, unopened state until the refrigerator is repaired and able to consistently maintain safe temperatures.Repair the refrigerator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - No hot water was available for handwashing at the time of inspection. The water temperature was recorded at 13.8°C, which does not meet handwashing requirements.*Please ensure that hot water and all required handwashing supplies are available at all times to support proper hygiene and reduce the risk of illness transmission.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Lights over food handling area had glass lamp shades with 1 of 3 already broken.- ensure all lights and fixtures are shatterproof.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared chlorine sanitizer in bottle tested 1000 ppm. For food contact surfaces, chlorine sanitizer must be no higher as a no-rinse sanitizer between 100-200 ppm. Lower concentration for safe-food contact surface use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is not used onsite for measuring food temperatures. Have a probe thermometer onsite for checking hot/cold food temperatures