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Our Village Childcare - Food

9601 96 Street Wembley AB T0H 3S0 · Food - General

5 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used sponges are by the sink. Ensure used sponges are discarded after-use as these products are porous and uncleanable.The sponges were discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The white shelves require some minor cleaning.Ensure all shelves are maintained in a clean and sanitary condition.Operator cleaned the shelves.
  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • First Cited: 2025-06-25 The top of the stove is used as a storage for plates.Operator removed the plates.Ensure the stove top is not used a storage platform.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • First Cited: 2025-06-25The following areas require minor cleaning:- The shelves- The stoolOperator cleaned the shelves and removed the stool away from kitchen premises.Ensure the following areas are cleaned and in a sanitary condition at all times.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The kitchen did not have a sanitizing solution.Ensure a sanitizing solution is always available in the kitchen.Staff provided a quaternary sanitizing solution, and it was tested to be adequate concentration of 200ppm.
    • 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?
      • Eggs noted to be above fruits in the refrigerator.-Staff switched the position of the eggs to the last shelf in the refrigerator. - Ensure items like eggs, meat is stored below items like vegetables and fruit to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board is stained and has brown lines.The top of the stove is used as a storage for plate.The lemon green spatula is in disrepair.The rectangular bowl is stained and not in a good condition. -Ensure that the cutting board is either replaced or filed down.-The stove top is not used a storage platform.- The spatula and the rectangular bowl are repaired or replaced, and all food equipment is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require minor cleaning:- The oven- The shelves- The bread toaster- The stoolEnsure the following areas are cleaned and in a sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips are missing at the time of the inspection. Please ensure to have QUAT test strips available at all times for verifying the concentration of the QUAT sanitizer.