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Montrose Daycare and Childcare - Food

60 - 2525 Bridlecrest Way SW Calgary AB T2Y 5G4 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 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 records were not available for the transported food.Please have records available for review.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The probe thermometer was not functioning during the inspection, likely due to a dead battery.Ensure the probe thermometer is operational and properly maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap available at the handwashing sink.Soap was replenished during the inspection. Please ensure staff are washing their hands during food preparation.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • No handsoap was available at the kitchen handsink. - Ensure that sinks are equipped with liquid handsoap.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. Hot water at 3 comp sinks for dishwashing measured only 27C. - Use disposable dishes for children until the hot water is fully restored. * Hot water tank will be replaced*
    • 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. Some moisture was present under 2 comp sinks. There was a gap around the basin. - Seal the basin adequately so no water is leaking into a cupboard under the sink. 2. Paint was peeling off cupboards under 2 comp sinks. - Ensure that surfaces are moisture resistant and easy to clean.
  7. Risk Management Inspection

    1 infraction

    • 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. Some moisture was present under 2 comp sinks. There was a gap around the basin. - Seal the basin adequately so no water is leaking into a cupboard under the sink. 2. Paint was peeling off cupboards under 2 comp sinks. - Ensure that surfaces are moisture resistant and easy to clean.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wiping cloths were stored on prep table, hanging on oven handle, under 2 comp sinks etc. - Store wiping cloths in sanitizer when not in use or use cloths only once and store them in a designated container for dirty laundry.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The dishwashing area was not set up with adequate (large enough) drying area. A previously approved cart for drying dishes/utensils was removed and a stove was moved into that area. Some utensils were drying too close to the sinks. - Must set up an adequate drying area.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. Hot water at 3 comp sinks for dishwashing measured only 27C. - Use disposable dishes for children until the hot water is fully restored. 2. There was not enough water pressure at 2 comp sink used for handwashing. - Ensure that there is enough pressure at the handsink.
    • 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. Large accumulation of moisture under 2 comp sinks. There were gaps around faucets and the basin. - Find source of moisture under the sinks. Seal all the gaps around faucets and basin. 2. Paint was peeling off cupboards under 2 comp sinks. - Ensure that surfaces are moisture resistant and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Clean utensils were stored behind a faucet of a hand sinks and on a side where splashes can contaminate them. - Do no store utensils too close to sinks to prevent contamination of clean utensils. *Removed immediately*