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Minchau Child Care Centre - Kitchen

4438 36 Avenue NW Edmonton AB T6L 3S1 · Food - General

9 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?
      • The chlorine sanitizing solution was at 1000ppm. Just for the kitchen the sanitizing solution is to be at 100ppm to ensure that it is a non rinse for food preparation surfaces.
    • 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?
      • Mice dropping were found in the oven drawer, underneath the sink and on top of the fridge. The director that they were first identified in January and then they subsequently had We Can Pest Control Company onsite on March 9th. Shortly after that no more mice activity was indentified.In the OSC room 1 there is insufficient weather stripping to prevent entry.The pest control records were reviewed for the months Jan, Feb, Mar & April and there was record or note that evidence of mice were present in the premises.By May 11, 2026 ensure that all dropping have been cleaned up. Ensure that accurate pest control records are being maintained.By May 15, 2026 install proper weather strpping on the door in OSC 1 to prevent future mouse entry.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • (1) Temperature logs were not available for the fridge.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • (1) A bowl of noodles was observed in the Preschool room on top of the cubby area with a paper towel over top of it.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Hand sinks do not have adequate supplies for hand washing.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 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?
      • -Evidence of pests was noted in the food establishment; mouse droppings.-Adequate records of pest control measures are not being maintained.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -There was no sanitizer solution available in the kitchen. Please ensure a food safe sanitizer is kept and used on surfaces in the kitchen.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Staff and children foods are not adequately separated in the refrigerator. Ensure they are clearly separated or have a separate space for the storage of staff foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Cut up raw veggies were the snack for the day and were left unrefrigerated in the classrooms. Ensure that foods that require refrigeration are stored under 4C until served.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Chemical testing equipment is not available for measuring sanitizing agent concentrations. Ensure test strips are available for Chlorine solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Hand sinks do not have adequate supplies for hand washing. Ensure paper towel is available at the hand sink.
    • 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?
      • -Evidence of pests was noted in the food establishment; mouse droppings.-Adequate records of pest control measures are not being maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Written sanitation procedures and/or records are not available or are not complete. Ensure a cleaning checklist is available for the kitchen.-The indicated areas are not being kept clean and sanitary; floors, cupboards, drawers, fridge and freezer. Please clean.