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Michael's Montessori Children's Centre - Food

1316 Falconridge Drive NE Calgary AB T3J 2A1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer measured at 10pm. Operator remade the solution and it was measured at 100 ppm. Ensure that the bleach solution is checked after preparation and is maintained at 100 ppm at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food temperatures are not being measured after reheating, and a record is not being maintained. -Check temperatures of food after reheating and maintain a record.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handler' food safety certificate was not available onsite.-Please ensure one of the staff handling food has food safety training/certificate.
    • 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 bottom of the cupboard underneath the two-compartment was caved in and lifted at the edges. -Please repair and ensure it is in good condition.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer was tested and appeared to be 1000+ ppm. The testing paper was spotted, indicating parts of the paper were being bleached out.This was corrected during the inspection.REQUIREMENT: Verify and ensure that chlorine bleach sanitizer is maintained at 100 ppm, using the chlorine testing papers.
    • 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) The finishes at the cupboard underneath the two-compartment sink were lifting, worn, and in disrepair.REQUIREMENT:2) The caulking around the 2-compartment sink was worn. There are signs of water penetration through a crack at the top, causing water to drip down the cupboard walls.REQUIREMENT: Properly caulk the edge of the sink and the countertop. Discard and replace any water damaged components.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A black substance was on the wall underneath the 2-compartment sink. It is uncertain if this was mould.REQUIREMENT: Clean this area with soap and water. Wear a face mask and gloves.2) A wedge between a shelving unit and the main countertop had a notable amount of food debris.