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Mahogany Scholars Preschool - Food

9 Mahogany Row SE Calgary AB T3M 0T2 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • 1. A temperature record for hot foods is not available on site. The facility provides high risk foods including cooking raw chicken.Please have a temperature record available on site to record the internal temperature of high-risk foods.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no bleach sanitizer prepared on site at the time of inspection. The facility had already prepared breakfast and were in the process of preparing lunch.Bleach solution was prepared during the inspection.
    • 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?
      • 1. A temperature record for hot foods is not available on site. The facility provides high risk foods including cooking raw chicken.Please have a temperature record available on site to record the internal temperature of high-risk foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The probe thermometer was not operational.A working thermometer must be available to measure internal temperature of hot foods.Please replace the battery or purchase a new thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The designated handwashing station did not have any soap.Soap was replenished during the inspection. Please ensure supplies are checked on a daily basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Kitchen staff lacked knowledge in the following areas:- Preparing bleach sanitizer solution and testing method. The staff member did not know the bleach/water ratio and did not know the appropriate concentration (100 ppm chlorine).- Two compartment sink method in case the residential dishwasher breaks down.- The fridge temperatures were recorded as 5°C daily. The fridge should not exceed 4°C. The fridge measured less than 4°C during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There is build-up of food debris inside the freezer.Please clean the inside of the freezer.2. The container storing the utensils had build-up of dirt and debris.Please ensure containers and trays storing utensils are sanitized often.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottle was measured greater than 100 ppm, which is not considered food grade.**Please ensure chlorine sanitizer is kept at 100 ppm all times. Verify using available test strips.
    • 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 black piping under 2-compartment sink was leaking. **Please repair or replace.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottle was measured greater than 100 ppm, which is not considered food grade.**Please ensure chlorine sanitizer is kept at 100 ppm all times. Verify using available test strips.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer spray bottle was not labelled. **Please ensure all the chemicals in the facility are labelled appropriately.
    • 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 black piping under 2-compartment sink was leaking. **Please repair or replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged forks and spoons were observed in the kitchen. To prevent the risk of contamination, utensils should be maintained in good condition, as broken or damaged parts could potentially fall into food. Please assess all of the utensils and ensure all damaged ones are removed from use.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions