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Primrose Place Family Centre & Out of School Care - OSC Kitchen

6811 92A Avenue NW Edmonton AB T6B 2C7 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was not functioning properly. Chlorine was not being dispensed, and no chlorine was detected on the sanitizer test strips.The director was asked to switch to pre-packaged foods and single-use disposable dishes/utensils. The operator requested to use the one-compartment sink for washing and rinsing, and a large container for soaking only small utensils used for basic food preparation as a temporary measure.Until the dishwasher is repaired, please ensure that all utensils are first washed with soap and water, rinsed, and then soaked in a bleach solution (bleach + water) for 2 minutes, or use disposable utensils only; for a 5% bleach solution, use 1/2 teaspoon per liter of water or 1 tablespoon per gallon of water — the chlorine concentration must be tested at 100 ppm.Repair the chemical dishwasher to ensure proper sanitization of all utensils and equipment. Bleach must be at tested at 100ppm.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cut strawberries were left uncovered at room temperature before being served to children. The operator later covered them and placed them in the refrigerator. Prepared food should always be kept covered and stored appropriately until served.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was not functioning properly. Chlorine was not being dispensed, and no chlorine was detected on the sanitizer test strips.The director was asked to switch to pre-packaged foods and single-use disposable dishes/utensils. The operator requested to use the one-compartment sink for washing and rinsing, and a large container for soaking only small utensils used for basic food preparation as a temporary measure.Until the dishwasher is repaired, please ensure that all utensils are first washed with soap and water, rinsed, and then soaked in a bleach solution (bleach + water) for 2 minutes, or use disposable utensils only; for a 5% bleach solution, use 1/2 teaspoon per liter of water or 1 tablespoon per gallon of water — the chlorine concentration must be tested at 100 ppm.Repair the chemical dishwasher to ensure proper sanitization of all utensils and equipment. Bleach must be at tested at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were available; however, 0 ppm chlorine was detected at the chemical dishwasher. Ensure chlorine is at 100 ppm after each rinse cycle. Use chlorine sanitizer test strips to verify proper sanitation of utensils and dishes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One thin plastic cutting board was heavily worn. The operator disposed of the cutting board.
  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - At the time of inspection, there was no soap available at the hand sink station to provide for adequate handwashing.Please ensure soap is available at all times at the kitchen hand sink to allow for adequate handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - At the time of inspection, the sanitizer container was empty and after replacing the chlorine solution, the sanitizer was not flowing from the sanitizer bucket through the lines to the dishwashing chamber. - There was a clog in the sanitizer line and after several attempts to prime the line the sanitizer solution began to work properly. Please ensure staff regularly monitor the dishwashing machine solutions and lines to ensure proper functioning.