Little Stars Daycare - Kitchen
11203 68 Street NW Edmonton AB T5B 1N6 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The operator indicated that the high-temperature commercial dishwasher is sometimes used for utensil and dish sanitation but requires several cycles to reach the appropriate sanitizing temperatures. The program primarily uses the three-sink method for dishwashing (the hand sink is used after being sanitized.)During the inspection, the temperature was measured at around 40C after two run cycles, which is inadequate for sanitation (82C required at the manifold and 71C required at the dish level). The operator was instructed to sanitize utensils by soaking them in a bleach solution in one of the two-compartment sinks.The dishwasher may be used for washing only, not for sanitizing. Utensils/dishes must be sanitized by soaking them in a bleach solution in one of the two-compartment sinks.For a 5% bleach solution, use 1/2 teaspoon per liter of water or 1 tablespoon per gallon of water — the chlorine concentration must be tested at 100 ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The oven vent was poorly maintained. Heavy dust/ debris buildup was noted. Please clean and maintain the vents and filters regularly to ensure proper ventilation and cleanliness.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizing solution measured at 0 ppm chlorine. Operator to remake sanitizing solution to measure 100 ppm chlorine.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Refrigerator temperature logs not available. Monitor and record refrigerator temperature at least daily to ensure adequate cold storage temperature of less than 4 C. Note: Food handling not observed during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer not noted in refrigerator. Obtain thermometer and place inside fridge for adequate monitoring of cold holding.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Temperature at dish level measured at 68.6 C and 70.6 C.Ensure dishwasher operating to produce temperatures of greater than 71 C at dish level for adequate sanitation. Operator will schedule dishwasher maintenance.
- 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?
- No pest control checklist on site. Complete and maintain monthly pest control checklist.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?