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Milestones Daycare & Early Learning Centre - Food

8316 Fairmount Drive SE Calgary AB T2H 0Y8 · Food - General

12 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were a few unclean and stained scrub brushes hung up in the kitchen that is being used to clean bottles.Replace the scrub brushes. Scrub brushes must also be clean and sanitized on a daily basis.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bleach solution was measured at 50ppm. Bleach solution was remade to measure 100ppm. 2. Used washcloths were left on food surfaces. Washcloths were removed during inspection. Ensure that washcloths are stored in a bleach solution or removed from food contact surfaces to be laundered after use.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach surface sanitizer is too strong for the kitchen. It was measured at over 1000 ppm.Please ensure the bleach surface sanitizer is maintained at 100 ppm. Mix 1/2 teaspoon of bleach with 1 litre of water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels in the paper towel holder. Paper towel roll was being shared between the ktichen and the infant room.Please ensure the kitchen has it's own paper towels and the paper towels are placed in the proper holder.
  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 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?
      • Food temperatures were not being monitored and documented at arrival and serving times. -Please maintain food temperatures log records for both cold and hot foods at the indicated times to ensure food safety.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot and cold foods was observed/arrived at 54.4'C (130'F) and 9.4'C (49'F) respectively.-Please maintained food temperatures at or above 60'C (140'F) for hot food and 4'C (39'F) for cold food until lunch time to ensure food safety.Put hot food in the heated oven and cold food in the refrigerator and maintain at the proper temperatures until serving time.
  10. Monitoring Inspection

    0 infractions

  11. Risk Management Inspection

    0 infractions

  12. Demand 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)?
      • The residential dishwasher did not pass the datalogger test and does not reach an adequate temperature to properly sanitize dishes and utensils.Please repair the dishwasher so that it reaches an adequate temperature to properly sanitize dishes and utensils.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water temperature at the 2-compartment sink in the kitchen was measured at 24 degrees celsius.Please ensure the 2-compartment sink has both hot and cold running water. The water must be hot enough to sanitize dishes and toys and facilitate proper handwashing. Water must be at 45 degrees celsius for washing dishes and at 77 degrees celsius to sanitize dishes (if a sanitizer is not being used).