Mayland Heights Child Care - Food
1416 21 Street NE Calgary AB T2E 4Y6 · Food - General
11 inspections
- Risk Management Inspection
0 infractions
- 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)?
- The sanitizer concentration of the low-temp. dishwasher was inadequate.-Please repair the dishwasher and monitor the dishwasher sanitizer concentration daily to ensure proper dishwashing procedures.
- 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
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Commercial dishwasher was available onsite, but its rinsing temperature was measured at 51.8'C. -Please repair the dishwasher and ensure its rinsing temperature is at or above 71'C. -Additionally, provide suitable water-proof thermometer for verifying the rinsing temperature.
- 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
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility's domestic dishwasher is not working properly; its rinsing temperature is not reaching 71°C.-Please install a new commercial dishwasher. In the meantime, manually clean and sanitize all food utensils.
- 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
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility's domestic dishwasher is not working properly; its rinsing temperature is not reaching 71°C.-Please install a new commercial dishwasher. In the meantime, manually clean and sanitize all food utensils.
- 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
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility's domestic dishwasher is not working properly; its rinsing temperature is not reaching 71°C.-Please install a new commercial dishwasher. In the meantime, manually clean and sanitize all food utensils.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some kitchen cabinets with worn surfaces exposing raw wood were observed.-Please repair/repaint to ensure good repair and easy to clean surfaces.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Inadequate sanitizer concentration: the bleach solution concentration was measured below 50 ppm during the inspection.-Please monitor daily with suitable test strip and ensure bleach solution is maintained at 100ppm concentration. This is to assure effective cleaning and sanitizing of food utensils and surfaces.To make 100ppm bleach solution, mix ½ to one teaspoon (2–5 ml) bleach into one litre of water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility's domestic dishwasher is not working properly; its rinsing temperature is not reaching 71°C.-Please install a new commercial dishwasher. In the meantime, manually clean and sanitize all food utensils.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some kitchen cabinets with worn surfaces exposing raw wood were observed.-Please repair/repaint to ensure good repair and easy to clean surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food safe sanitizer prepared for use in the kitchen. The only bottle available near the area was for the kindergarten space, but this solution was >100-200 ppm chlorine and not food safe. **Please ensure a food safe sanitizer is available for use in the kitchen at all times. Ex. 100 ppm chlorine.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff were unable to locate the probe thermometer for the kitchen. ** Please ensure a fully functional probe thermometer is available for use in the kitchen. **This was corrected at the time of inspection. Staff were able to locate a thermometer after some time**
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff were unable to find the test strips.** Please ensure test strips are readily available throughout the facility so proper chemical concentrations are able to be verified. Ensure the chemical solutions are tested regularly. ** Staff were eventually able to locate the test strips after some time**
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions