Riverside Daycare & OSC - Kitchen
600 - 10 Rose Gate St. Albert AB T8N 7N6 · Food - General
12 inspections
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Staff in the kitchen was going to be taking a certified Food Safety course. Copy of the certificate to be sent to PHI.***Staff present in the kitchen had not taken a food safety course and was unfamiliar with some of the food safety procedures.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- ***Staff present in the kitchen had not taken a food safety course and was unfamiliar with some of the food safety procedures.
- 20. Do food handlers at the facility have adequate food safety training?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- July 22, 2025***Two other staff at the facility were reported to have their food safety certificates. Copies needed for the file.Nov 2024Staff were working on the food safety training certificate. Requested a copy once completed.
- 20. Do food handlers at the facility have adequate food safety training?
- ***Staff present in the kitchen had not taken a food safety course and was unfamiliar with some of the food safety procedures.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
13 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- ***Ensure that hands are washed every time before new gloves are put on. Observed staff in some rooms putting on gloves without washing their hands. Glove resource will be sent with this report.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***utensil storage was discussed. The food ends of the utensils were exposed and the handles were hidden in the container making staff more likely to grab the business end of the spoons and tongs.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***If the food is not maintained at a safe 60C temperature, the food is to be re-cooked to a temperature of 74C (165F) before it can be kept at hot holding temperatures and served to the children.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The hot food from the caterer who supplies the lunches was being temperature checked and was around 130F. This is inadequate for hot holding. Food is to be maintained above 140F (60C).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***As there was only a two compartment dishwashing sink reusable dishes and flatware can no longer be used. Disposable children's dishes and utensils are to be used.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***Staff was observed rinsing spoons before using them. Discussed that if the spoons were soiled, they had to be washed and sanitized before using them running under water was not sufficient. After education was provided, spoons were sprayed with a bleach sanitizer solution before use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***the dishwasher was not maintaining an effective chlorine concentration of 100ppm in the final rinse water. Discussed with staff and they usually run the machine 2 times empty before putting dishes in it. The third run had a sanitizer concentration of 50ppm 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?
- ***Other staff was observed leaving the cutting board in the hand sink during the inspection. Discussed and it was removed to the dishwashing sinks.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ***The staff was observed handling food in the kitchen while the hand sink was obstructed. Ensure that the hand sink is clear and available for use at all times.
- 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 pest control records were unavailable for review. The self monitoring pest control records or records from a licensed pest control operator are to be completed monthly and kept onsite, available for review.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***Food present for the children was from a new facility. Second Chef information and a copy of their Food Handling Permit was requested. Food supplier information is to be kept up to date for the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- ***Staff present in the kitchen had not taken a food safety course and was unfamiliar with some of the food safety procedures.
- 20. Do food handlers at the facility have adequate food safety training?
- July 22, 2025***Two other staff at the facility were reported to have their food safety certificates. Copies needed for the file.Nov 2024Staff were working on the food safety training certificate. Requested a copy once completed.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ***The food supplier had changed for the children's snacks and lunches. Ensure that the PHI is informed of changes to the food supplier for the facility. This was done during the inspection.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff were working on the food safety training certificate. Requested a copy once completed.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
1 infraction
- 20. Do food handlers at the facility have adequate food safety training?
- Staff were working on the food safety training certificate. Requested a copy once completed.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***The Quat sanitizer in the spray bottle in the kitchen had a concertation of 0ppm. Corrected during the inspection, Operator refilled and the concentration was 200ppm quat solution.
- 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?
- ***Food safety record keeping was discussed. Check marks do not indicate what the information was. Corrected during the inspection with inspection information recorded on the form and demonstrated what to do when there was a concern.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***Refrigerator temperature was 13C. Observed that the refrigerator door was ajar despite the sign present indicating that the door was to be closed. The door was closed and the temperature was checked later and did get down to 5C as a minimum temperature (the temperature was back up to 8C when the thermometer was removed). Discussed that the unit was to maintain a safe temperature of 4C or colder. They will check later and may replace if necessary.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***The dishwasher was not adequately sanitizing the dishes. There was no sanitizer on the dishes or in the final rinse water. Source bottle was checked and found to be weak. New source bottle was installed and the unit primed. Sanitizer concentration was 100ppm chlorine solution by the end of the inspection. As there was no indication as to when the dishwasher was last working, staff was instructed to effectively sanitize all the dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***The sanitizer concentrations were not being checked often enough to ensure that an effective concentration is being maintained.
- 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 pest control records were not being maintained. Helped operator navigate the resources to the self monitoring pest control records. These records are to be completed monthly and kept onsite to review.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- ***Ensure that the drain trays do not obstruct the hand sink and that the hand washing does not contaminate the sanitized dishes.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- ***The kitchen staff who changed the sanitizer source bottle for the dishwasher installed the wrong chemical. Explicit written procedures will help ensure the correct chemicals are used.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 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?
- ***There were no records being kept. Refrigerator temperatures, sanitizer concentration for the dishwasher, for the diaper change spray bottles and for the surface sanitizer for each of the rooms should all be recorded at least once a day.***The delivery record sheet for food provided to the facility was present but not completed.Discussed what these records were for, how to complete them and that they were to be completed for every delivery. Corrective actions were on the form as an example for the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- ***The refrigerator was not maintaining the required 4C or colder. During the inspection it was observed that the door did not close properly. This could have prevented the unit from maintaining the required temperature. Discussed with the staff present and the director. They were going to check the temperature later in the day to see if the unit was working properly when the door was closed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher had not been run yet today. The first run had 0ppm sanitizer. The second run had 100ppm chlorine solution. Discussed with the kitchen staff to check the unit to ensure it was effective in sanitizing the dishes after it had not been used for an extended period.
- 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?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions