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Opportunity Daycare - Kitchen

104 Opportunity Drive Wabasca AB T0G 2K0 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A cracked egg was observed in an egg tray in the walk-in cooler. The damaged egg was discarded during the inspection. Ensure that all food items being stored are wholesome and in a suitable condition for human consumption.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two open jugs of milk (white milk and chocolate milk) were observed to be past their best before date. Both milk jugs were discarded during the inspection. Ensure perishable high-risk food items, such as dairy, are consumed/used before their best before date.
    • 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 are not being adequately maintained. New AHS pest control record template was provided to the operator during the inspection. Please ensure to complete pest control records monthly and keep them on site for verification by a Public Health Inspector. **Note: There were no signs of pests/pest activity observed during the inspection
    • 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?
      • Old food handling permit was observed to be displayed on the wall at the front of the facility and on the wall inside the kitchen. Operator was able to print new food handling permit, which was placed on the wall in the kitchen and at the front of the facility entrance during the inspection. Ensure that a valid and up to date food handling permit is displayed in a visible place at all times.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A hot holding unit containing cooked spaghetti was measured at a temperature between 53-54 degrees C. Staff were able to adjust the temperature of the hot holding unit to a higher setting during the inspection. Cooked foods stored in hot holding units must be maintained at a temperature of 60 degrees C or higher to prevent bacterial growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine test strips were observed in the kitchen. Staff were able to replace the test strips during the inspection.Ensure that chemical testing equipment (test strips) are unexpired to accurately test and verify the concentration of sanitizer solutions for effective sanitization of food contact surfaces and food equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal mesh strainer was observed to be in disrepair with frayed metal pieces sticking out. PHI had operator discard the metal strainer in the garbage during the inspection. Ensure that all kitchen utensils/equipment are maintained in good repair to prevent contamination of food products that they come into contact with.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured at 50 ppm. This was corrected at time of inspection.
  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer (chlorine) solution concentration was measured at 0 ppm. The operator prepared a new bottle of sanitizer during inspection.Ensure that staff are regularly testing the sanitizer concentration to ensure minimum of 100 ppm of chlorine for adequate disinfection of surfaces.
    • 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?
      • No pest control records were available on site at the time of inspection.Ensure that pest control records are maintained and kept on site at all times.
    • 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?
      • The posted food handling permit was noted to be expired at the time of inspection. Operator requested for the digital copy of the current food handling permit.Ensure that a valid food handling permit is printed and displayed visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The can opener, and baking pan were noted to be left unclean with build-up of food debris. Operator removed the utensils from storage for washing and disinfection during inspection.Ensure that all food utensils are maintained in a clean, hygienic manner to prevent growth of pathogenic bacteria.