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Little Wonders Academy - Food

240 - 4620 Bow Trail SW Calgary AB T3C 3P4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 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?
      • - Currently, there are no logs maintained for reheating food. Ensure that all food is reheated to a minimum internal temperature of 74°C and then cooled to an appropriate temperature before serving to children.*A reheating log must be maintained, documenting each instance of food reheating.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the bleach sanitizer was 50 ppm. Please ensure the concentration of the bleach sanitizer is 100 ppm. Use test strips to verify the concentration.A new solution was prepared and tested 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?
      • One of the cabinet doors is in disrepair. Please repair.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no paper towel or dispenser at the handwash sink.-ensure all handwash stations have soap and paper towel in suitable dispensers.
    • 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) Ceiling/moulding on the ceiling in the kitchen was raw/unfinished. -finish and paint the ceiling/moulding and ensure all surfaces are smooth, durable, non-absorbent and easily washable.
  7. Initial Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) There was no detergent for the commercial dishwasher.-obtain the proper chemical (i.e. detergent) for the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There was no paper towel or dispenser at the handwash sink.-ensure all handwash stations have soap and paper towel in suitable dispensers.
    • 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) Ceiling/moulding on the ceiling in the kitchen was raw/unfinished. -finish and paint the ceiling/moulding and ensure all surfaces are smooth, durable, non-absorbent and easily washable.