Mr. Cakes Day Care- Kitchen
2 Mission Street Sherwood Park AB T8A 0V3 · Food - General
7 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- -A large scoop was stored directly in the flour bin in the dry storage area, with its handle in contact with the food.-Store scoops outside the bin or in an upright position to prevent the handles from touching the food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Discussed dishwashing procedures with Ruby. A two-compartment sink are the only sinks provided in the kitchen. Dishes are washed with soapy water, rinsed and placed into a bin for sanitizing before air drying. -One sink remains open at all times for handwashing. *All dishwashing must be done within the sinks as they are plumbed properly for filling and draining. Discussed with Ruby - washing, rinsing over empty sink and then filling a clean sink with 100pm bleach solution to sanitize. *Reusable dishes are provided to the children for lunch, but snacks are reportedly provided on disposable dishes/napkins. *The number of sinks required for the extent of the menu and the use of reusable dishes must be increased.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Kitchen only contains a two-compartment sink.Due to level of food handling and re-usable client utensils at minimum a Three Compartment Sink, and a separate handwashing sink is required. Alternatively, a commercial dishwasher, approved by a health inspector can be installed, and back up two compartment dishwashing sink, and a separate handwashing sink would be required.
- 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 cabinet flooring under the kitchen sink shows signs of water damage and is no longer smooth, non-porous and easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Discussed dishwashing procedures with Ruby. A two-compartment sink are the only sinks provided in the kitchen. Dishes are washed with soapy water, rinsed and placed into a bin for sanitizing before air drying. -One sink remains open at all times for handwashing. *All dishwashing must be done within the sinks as they are plumbed properly for filling and draining. Discussed with Ruby - washing, rinsing over empty sink and then filling a clean sink with 100pm bleach solution to sanitize. *Reusable dishes are provided to the children for lunch, but snacks are reportedly provided on disposable dishes/napkins. *The number of sinks required for the extent of the menu and the use of reusable dishes must be increased.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Kitchen only contains a two-compartment sink.Due to level of food handling and re-usable client utensils at minimum a Three Compartment Sink, and a separate handwashing sink is required. Alternatively, a commercial dishwasher, approved by a health inspector can be installed, and back up two compartment dishwashing sink, and a separate handwashing sink would be required.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- During inspection it was observed that grease producing cooking was occurring on the stove top.A ventilation canopy is not installed in the kitchen, and the Food Handling Permit is restricted to No Deep Frying or Grease Producing cooking allowed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- During inspection it was observed that grease producing cooking was occurring on the stove top.A ventilation canopy is not installed in the kitchen, and the Food Handling Permit is restricted to No Deep Frying or Grease Producing cooking allowed.
- 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 cabinet flooring under the kitchen sink shows signs of water damage and is no longer smooth, non-porous and easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Kitchen only contains a two-compartment sink.Due to level of food handling and re-usable client utensils at minimum a Three Compartment Sink, and a separate handwashing sink is required. Alternatively, a commercial dishwasher, approved by a health inspector can be installed, and back up two compartment dishwashing sink, and a separate handwashing sink would be required.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Discussed dishwashing procedures with Ruby. A two-compartment sink are the only sinks provided in the kitchen. Dishes are washed with soapy water, rinsed and placed into a bin for sanitizing before air drying. -One sink remains open at all times for handwashing. *All dishwashing must be done within the sinks as they are plumbed properly for filling and draining. Discussed with Ruby - washing, rinsing over empty sink and then filling a clean sink with 100pm bleach solution to sanitize. *Reusable dishes are provided to the children for lunch, but snacks are reportedly provided on disposable dishes/napkins. *The number of sinks required for the extent of the menu and the use of reusable dishes must be increased.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- During inspection it was observed that grease producing cooking was occurring on the stove top.A ventilation canopy is not installed in the kitchen, and the Food Handling Permit is restricted to No Deep Frying or Grease Producing cooking allowed.
- 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 cabinet flooring under the kitchen sink shows signs of water damage and is no longer smooth, non-porous and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- During inspection it was observed that grease producing cooking was occurring on the stove top.A ventilation canopy is not installed in the kitchen, and the Food Handling Permit is restricted to No Deep Frying or Grease Producing cooking allowed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Discussed dishwashing procedures with Ruby. A two-compartment sink are the only sinks provided in the kitchen. Dishes are washed with soapy water, rinsed and placed into a bin for sanitizing before air drying. -One sink remains open at all times for handwashing. *All dishwashing must be done within the sinks as they are plumbed properly for filling and draining. Discussed with Ruby - washing, rinsing over empty sink and then filling a clean sink with 100pm bleach solution to sanitize. *Reusable dishes are provided to the children for lunch, but snacks are reportedly provided on disposable dishes/napkins. *The number of sinks required for the extent of the menu and the use of reusable dishes must be increased.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?