Preferred Child Care - Food
1 -3 - 3109 Palliser Drive SW Calgary AB T2V 4W5 · Food - General
7 inspections
- Demand Inspection
1 infraction
- 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 was observed to be obstructed with a dirty tray and gloves at the time of inspection.*Staff removed the items during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- Mouse droppings were observed beside the mechanical dishwasher.Mouse droppings were promptly removed to facilitate further assessment. Please hire a professional pest control technician to address the issue and provide reports to the undersigned PHI for review.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Leftover protective adhesive stickers were observed on the mechanical dishwasher. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the unit.
- 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?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- **-Poor sanitation was noted throughout the hard-to-reach areas (includes but is not limited to besides dishwasher, stove etc.) of the kitchen. Please clean thoroughly to maintain the sanitation of the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A packet of pizza sauce was thawing in warm water. Please thaw safely by using 1) microwave, 2) ice bath, 3) under cold running water, and 4) in the cooler/refrigerator overnight. Violation corrected on site.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink in the kitchen was blocked as buckets were placed on top of it. Please ensure the hand sink is accessible and available for handwashing at all times.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Cleaning glove was hung on the paper towel dispenser. Please ensure cleaning supplies are stored away from food and separately to avoid contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Surface and edges on a cupboard beside dishwasher was damaged. - Repair so all surfaces are moisture resistant and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- **-Poor sanitation was noted throughout the hard-to-reach areas (includes but is not limited to besides dishwasher, stove etc.) of the kitchen. Please clean thoroughly to maintain the sanitation of the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Surface and edges on a cupboard beside dishwasher was damaged. - Repair so all surfaces are moisture resistant and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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)?
- 1. Dishwasher was reaching only 54C instead of required 71C for sanitizing. - After washing dishes in the dishwasher, they must be sanitized manually in a sink until the dishwasher is repaired or replaced.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Surface in a cupboard under the sinks was moisture damaged. - Repair the leak and repair the surface so it is easy to clean.2. Surface and edges on a cupboard beside dishwasher was damaged. - Repair so all surfaces are moisture resistant and easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?