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Okotoks Daycare - Food

208 - 112 Southbank Boulevard Okotoks AB T1S 0L3 · Food - General

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **Outstanding**High temperature dishwasher was run 7 times and the maximum hot water temperature was 65 degrees Celsius. **Ensure the high temperature dishwasher is reaching a minimum of 71 degrees Celsius at the plate level. In the meantime, staff will need to manually sanitize food equipment.
    • 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?
      • **Outdated food handling permit was posted in the kitchen. **Ensure current food handling permit is printed and posted onsite.
  2. Monitoring 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)?
      • **Outstanding**High temperature dishwasher was run 7 times and the maximum hot water temperature was 65 degrees Celsius. **Ensure the high temperature dishwasher is reaching a minimum of 71 degrees Celsius at the plate level. In the meantime, staff will need to manually sanitize food equipment.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **Not observed**The caulking on the counter behind the kitchen sink was observed to be cracked and lifting. **Recaulk.
    • 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?
      • **Outdated food handling permit was posted in the kitchen. **Ensure current food handling permit is printed and posted onsite.
  3. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was run 7 times and the maximum hot water temperature was 65 degrees Celsius. **Ensure the high temperature dishwasher is reaching a minimum of 71 degrees Celsius at the plate level. In the meantime, staff will need to manually sanitize food equipment.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The caulking on the counter behind the kitchen sink was observed to be cracked and lifting. **Recaulk.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the black mini fridge located in the infant room was measured at 6 degrees Celsius.**Ensure the temperature is maintained a temperature of 4 degrees Celsius or colder AND ensure there is a thermometer in this fridge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Electrical outlet by the sink was not flush with the wall. **Ensure electrical outlet is properly installed.
  6. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach water sanitizer bottle was not labelled. **Label.***CORRECTED DURING THE INSPECTION.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge ambient temperature was measured at 12 degrees Celsius using a probe thermometer. The internal temperature of a melon was measured at 9 degrees Celsius with a probe thermometer. Food items were stored in the fridge for more than 2 hours. Note: All perishable food items were discarded at the time of the inspection. **Ensure the fridge temperature is maintained at a temperature of 4 degrees Celsius or colder. Highly recommend to conduct temperature logs for the fridge.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Electrical outlet by the sink was not flush with the wall. **Ensure electrical outlet is properly installed.
  7. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure a manager or the owner has an approved food safety course. AHS will sent links to a list of approved food safety courses.
  8. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge temperature was measured at 10 degrees Celsius. Note: The fridge temperature was measured at 16 degrees Celsius at the time of the inspection. **Ensure the fridge temperature is maintained a temperature of 4 degrees Celsius or colder.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure a manager or the owner has an approved food safety course. AHS will sent links to a list of approved food safety courses.
  9. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fridge temperature was measured at 10 degrees Celsius. **Ensure the fridge temperature is maintained a temperature of 4 degrees Celsius or colder.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Ensure a manager or the owner has an approved food safety course. AHS will sent links to a list of approved food safety courses.