Peter Pan Out Of School Care - Kitchen (Main Floor)
126 Millbourne Mall Tower 1 NW Edmonton AB T6K 3L6 · Food - General
5 inspections
- Risk Management Inspection
6 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- -Staff and children’s foods not being kept separate in the fridge. Ensure that staff foods are kept separate from children’s food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Cleaning cloths were not being machine laundered. Please ensure that cloths are machine laundered and dried.-Sponges were in poor repair. Ensure sponges are replaced frequently.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -The thermometer in the upstairs fridge did not work. Please replace.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -The commercial washer in the kitchen on the main floor was not meeting sanitizing temperatures. Please ensure it is repaired. The washer in the basement can be used until the oe upstairs is repaired.UPDATE - August 5, 2025:-The basement high-temperature dishwasher was being used.-The dishwasher was not reaching the required sanitation temperatures. Please repair the dishwasher. Ensure that the final rinse temperature measured at the manifold is at least 82C (180 F). The program will temporarily use the two-compartment sink for sanitizing dishes/utensils. Please use the dishwasher only for washing. Please wash and sanitize sinks before use. Please use chlorine test strips to verify the concentration of the bleach sanitizer solution (100 ppm).June 22, 2026 -The commercial washer in the basement kitchen did not meet sanitizing temperatures and the upstairs kitchen only had a residential washer. In order to continue washing dishes a functional commercial washer is needed.Pre-packaged foods and single-use disposable dishes and utensils may also be used until the dishwasher is repaired.June 30, 2026 - Commercial washer had not been repaired but was continuing to be used. Dishes were not being sanitized. Director advised to switch to single use disposable dishes and utensils immediately.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The handwashing sink in the upstairs kitchen was not equipped with handwashing supplies. Soap and paper towel in appropriate dispensers is needed.
- 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 hand sink in the upstairs kitchen sprayed water all over the countertop when it was turned on. Please repair.-The edge of the counter in front of the upstairs kitchen handsink was damaged. Please repair.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
7 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- -Staff and children’s foods not being kept separate in the fridge. Ensure that staff foods are kept separate from children’s food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- -Cleaning cloths were not being machine laundered. Please ensure that cloths are machine laundered and dried.-Sponges were in poor repair. Ensure sponges are replaced frequently.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -The thermometer in the upstairs fridge did not work. Please replace.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -The commercial washer in the kitchen on the main floor was not meeting sanitizing temperatures. Please ensure it is repaired. The washer in the basement can be used until the oe upstairs is repaired.UPDATE - August 5, 2025:-The basement high-temperature dishwasher was being used.-The dishwasher was not reaching the required sanitation temperatures. Please repair the dishwasher. Ensure that the final rinse temperature measured at the manifold is at least 82C (180 F). The program will temporarily use the two-compartment sink for sanitizing dishes/utensils. Please use the dishwasher only for washing. Please wash and sanitize sinks before use. Please use chlorine test strips to verify the concentration of the bleach sanitizer solution (100 ppm).June 22, 2026 -The commercial washer in the basement kitchen did not meet sanitizing temperatures and the upstairs kitchen only had a residential washer. In order to continue washing dishes a functional commercial washer is needed.Pre-packaged foods and single-use disposable dishes and utensils may also be used until the dishwasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -The handwashing sink in the upstairs kitchen was not equipped with handwashing supplies. Soap and paper towel in appropriate dispensers is needed.
- 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?
- -Perogies were observed in the freezer. This facility has been approved for minimal food handling only which includes the preparation of simple snacks.
- 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 hand sink in the upstairs kitchen sprayed water all over the countertop when it was turned on. Please repair.-The edge of the counter in front of the upstairs kitchen handsink was damaged. Please repair.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- 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)?
- -The commercial washer in the kitchen on the main floor was not meeting sanitizing temperatures. Please ensure it is repaired. The washer in the basement can be used until the oe upstairs is repaired.UPDATE - August 5, 2025:-The basement high-temperature dishwasher was being used.-The dishwasher was not reaching the required sanitation temperatures. Please repair the dishwasher. Ensure that the final rinse temperature measured at the manifold is at least 82C (180 F). The program will temporarily use the two-compartment sink for sanitizing dishes/utensils. Please use the dishwasher only for washing. Please wash and sanitize sinks before use. Please use chlorine test strips to verify the concentration of the bleach sanitizer solution (100 ppm).Pre-packaged foods and single-use disposable dishes and utensils may also be used until the dishwasher is repaired.
- 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?
- The monthly pest control checklist was not being maintained. Please ensure it is completed each month.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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)?
- -The commercial washer in the kitchen on the main floor was not meeting sanitizing temperatures. Please ensure it is repaired. The washer in the basement can be used until the oe upstairs is repaired.
- 20. Do food handlers at the facility have adequate food safety training?
- -At least one person having care and control of this food establishment does not hold a certificate in food sanitation and/or is not on site when 6 or more food handlers are working. Please ensure that at least one person on-site on a daily basis has taken an approved food safety course.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions