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Menno Simons Community School - Kitchen

Cleardale Drive Cleardale AB T0H 3Y0 · Food - General

3 inspections

  1. 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)?
      • Dishwasher is not in good repair. Error code is shown on display.Ensure dishwasher is either repaired or replaced. Use 3 compartment sink method in the interim.
  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle solution tested 0 ppm chlorine concentration. Ensure fresh sanitizer is prepared everyday. Chlorine solution must be 100 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handlers wear gloves without washing hands. Ensure hands are washed prior to wearing gloves. Glove use does not replace hand washing and gloves must be discarded after each task.
    • 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?
      • Temperature logs are not kept for refrigeration units.Ensure temperature logs are kept for all refrigeration units.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used to dispenser food is not stored in a satisfactory manner (stored on directly on counter top or on non food contact surfaces like paper).Ensure all food dispensing utensils are stored on a clean plate.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not in good repair. Error code is shown on display.Ensure dishwasher is either repaired or replaced. Use 3 compartment sink method in the interim.
    • 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?
      • Pest control monitoring program has not been implemented and monthly records are not kept.Implement pest control monitoring program and ensure monthly pest control records are kept. AHS checklist will be provided.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Non food handlers (staff and teachers) are entering the kitchen and helping themselves. The kitchen is a restricted area therefore ensure only food handlers have access to the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and cleaning logs are not kept.Ensure cleaning schedule is implemented and cleaning logs are kept.
  3. Monitoring Inspection

    9 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Home canned pickles were observed inside the cooler. Some lids were rusty. Ensure all home prepared or canned foods (pickles) are removed from the premises.
    • 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?
      • Temperature logs are not kept for refrigeration units.Ensure temperature logs are kept for all refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer is not available on site to verify food safety temperatures. Obtain a probe thermometer and ensure food handler use it to verify food safety temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not in good repair. Error code is shown on display.Ensure dishwasher is either repaired or replaced. Use 3 compartment sink method in the interim.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers are not available to verify sanitizer concentration.Obtain chlorine test papers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser was empty. Single use paper towel was provided but dispenser key was not available to refill. Ensure single use paper towel is always available at the hand washing sink. Single paper towel must be inside the dispenser. Food handlers must have access to the janitors room and have keys to the dispensers to refill supplies.
    • 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?
      • Pest control monitoring program has not been implemented and monthly records are not kept.Implement pest control monitoring program and ensure monthly pest control records are kept. AHS checklist will be provided.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers could not produce a food safety training certficate.Ensure food safety training requirements are met.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule has not been implemented and cleaning logs are not kept.Ensure cleaning schedule is implemented and cleaning logs are kept.