Nurturecare Avenida - Food
500 - 12100 Macleod Trail SE Calgary AB T2J 7G9 · Food - General
6 inspections
- 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?
- Operator was not measuring and keeping the records of cooked food temperature.Concerns were discussed with the operator.At the end of the inspection, facility supervisor shared records template with PHI and confirmed that food temperature will be recorded to ensure that food is cooked at desired temperature and records will be kept.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Empty milk container and utensils were observed in the dedicated handwashing sink.Concerns were discussed with the operator and corrected during the inspection.
- 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?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine sanitizer was too potent, testing at 1000 ppm. Correct concentration of chlorine sanitizer should be measured at 100 - 200 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.Operator was instructed on how to properly mix and accurately test chlorine sanitizer solution. Operator was informed to test the chlorine sanitizer mixture every time it is made. Operator diluted their solution with water to the correct concentration of 100 ppm. Kitchen surface sanitizer solution (chlorine) must remain at 100 - 200 ppm even during an outbreak.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap was unavailable at the handwash station located in the kitchen.The operator promptly equipped the handwash station with a bottle of hand soap.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There are no thermometers in the fridge. Please equip fridge with thermometer to monitor temperature daily. In addition, please also obtain probe thermometer to use during cooking, reheating and hot holding.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Sink was not equipped with hand hygiene supplies.Please provide soap and paper towel in dispensers for the hand washing basin.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Initial Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There are no thermometers in the fridge. Please equip fridge with thermometer to monitor temperature daily. In addition, please also obtain probe thermometer to use during cooking, reheating and hot holding.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Sink was not equipped with hand hygiene supplies.Please provide soap and paper towel in dispensers for the hand washing basin.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions