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Morinville Childcare - Food

10601 100 Avenue Morinville AB T8R 1A2 · Food - General

13 inspections

  1. 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?
      • All cabinet doors were noted to be loose. Please secure all cabinet doors.
  2. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • It was noted that food handlers were not washing hands between tasks. Importance of handwashing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash your hands.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • All cabinet doors were noted to be loose. Please secure all cabinet doors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required inside and underneath the dishwasher and in kitchen drawers. The dishwasher racks need cleaning.Please clean and sanitize the indicated areas and ensure they are maintained in a clean and sanitary manner at all times.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • The wall behind the dishwasher was noted to be missing. Please install the missing wall behind the dishwasher.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters and with clean dishes. These were moved in the bleach solution during the inspection. Please do not store cleaning cloths on prep counters.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was dispensing chlorine at 50 ppm at plate level. Please note to increase the free chlorine levels and ensure it is dispensing chlorine at 100 ppm at plate level. In the interim, the operator was advised to use disposable customer utensils or manually sanitize dishes using 100 ppm in the dishwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A reusable towel was noted to be hanging off the stove. The staff indicated that they use this towel to dry their hands. Please note that reusable towel must not be used to dry hands. Please use single use disposable towel to dry hands.
    • 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 records were not observed at the time of inspection. Please maintain monthly pest control records.
    • 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 wall behind the dishwasher was noted to be missing. Please install the missing wall behind the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup was noted to be inside the mechanical dishwasher. Please clean and sanitize the mechanical dishwasher.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 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. Ceiling tiles were noted to be porous and damaged during the inspection. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility and ensure it is maintained in a clean and sanitary at all times.
  8. Risk Management Inspection

    2 infractions

    • 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. Ceiling tiles were noted to be porous and damaged during the inspection. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state.2. The cabinet under the sink was noted to be damaged. Please repair or replace the cabinet and ensure all cabinets are maintained in a smooth, easy-to-clean and moisture resistant state.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility and ensure it is maintained in a clean and sanitary at all times.
  9. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were noted to be stored on prep counters. Please ensure that all cleaning cloths are stored in a sanitizing solution at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks. Please wash hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice and other food related items were noted to be stored with chemicals. Please note that food and food related items must be stored away from chemicals. 2. Rice and food related items were stored on the floor. Please note that all food related items must be stored at least six inches above the floor. Please do not store food items on the floor. 3. Soiled laundry was noted to be stored in the kitchen area along with food items and chemicals. Please note that soiled laundry must not be stored with food items. Please designate an area to store soiled laundry away from food storage and prep area.3. Food items were noted to be stored with clean dishes and on food related items. Please organize the facility thoroughly and ensure that food items are stored away from nonfood related items.Please acquire additional shelving units for storage purposes.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were stored on the floor with rice and disposable gloves. Please note that chemicals must be stored away from food storage ad prep area. Please designate an area to store chemicals.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that the dishwasher was not dispensing chlorine. Please repair the dishwasher and ensure it is dispensing chlorine at 100 ppm at all times. The operator was advised to acquire disposable dishes until the dishwasher is repaired. 2. The staff member indicated that they do not use the dishwasher for dishwashing purposes. They manually wash all dishes in one sink and leave them for drying in the second sink. Please be advised that the facility does not meet number of sinks requirement to perform manual dishwashing. Please repair the dishwasher and use the dishwasher for dishwashing purposes. 3. The facility is not following proper manual dishwashing procedures. Please note that all dishes must be washed with soap and water, rinsed with clean water and then sanitized using bleach solution at 100 ppm for at least two minutes. Dishes must then be airdried.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • It was noted that the facility was not monitoring the dishwasher. Please ensure to monitor the dishwasher concentration and maintain records on daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • It was noted that the paper towel dispenser was blocked with a staff coffee machine. Please note that staff personal items must be stored away from food prep and storage area. Please ensure not to block hand washing sink supplies.
    • 20. Do food handlers at the facility have adequate food safety training?
      • It was noted that food handlers require additional training. Please register staff members for an approved food safe course.
    • 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. Ceiling tiles were noted to be porous and damaged during the inspection. Please replace all ceiling tiles with smooth, easy-to-clean and moisture resistant state.2. The cabinet under the sink was noted to be damaged. Please repair or replace the cabinet and ensure all cabinets are maintained in a smooth, easy-to-clean and moisture resistant state.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required in the facility. Please clean and organize the facility and ensure it is maintained in a clean and sanitary at all times.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth was noted to be stored inside of the hand washing sink. Please be advised that all cleaning cloths must be stored in a sanitizing solution at all times. Please do not store cleaning cloths inside the hand washing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cleaning cloth was noted to be stored inside of hand washing sink at the time of inspection. Please be advised that the hand washing sink must only be used to wash hands. Please do not use this sink for storage purposes.
    • 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. Two cabinets were noted to be loose. Please secure these cabinets. 2. A gap was noted between the island countertop and the cabinet wall. Please seal this gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the facility. Please clean and sanitize the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times.
  12. Initial Inspection

    0 infractions

  13. Demand Inspection

    0 infractions