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Ronald McDonald House - Kitchen

111 West Campus Place NW Calgary AB T3B 2R6 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice build-up was noted in one of the refrigerated equipment in the resident kitchen.-Please repair and clean the identified freezer to ensure good working condition.
  3. Monitoring 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)?
      • Dishwasher rinsing temperature was measured at 68 degrees Celsius.-Please repair and ensure the dishwasher rinsing temperature reaches 71'C or above for proper cleaning and sanitizing of food utensils.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no food or probe thermometer available in the resident kitchen to monitor food temperature.-Please provide functional and well-calibrated probe thermometer to ensure food safety.2. Temperature of the help-yourself fridge was measured at 16 degrees Celsius at the time of the inspection.-Please adjust the temperature or repair the indicated fridge and ensure its temperature is maintained at or below 4 degrees Celsius.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Hand drying paper towels are kept in open container, which could result in bulk contamination.-Please ensure the paper towels are provided in a suitable dispenser so that they can only be accessed one sheet at a time to prevent bulk contamination.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no food or probe thermometer available in the resident kitchen to monitor food temperature.-Please provide functional and well-calibrated probe thermometer to ensure food safety.2. Temperature of the help-yourself fridge was measured at 16 degrees Celsius at the time of the inspection.-Please adjust the temperature or repair the indicated fridge and ensure its temperature is maintained at or below 4 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap or paper towels at the hand washing stations in the resident kitchen.-Please provide soap and paper towels in suitable dispensers at all hand washing stations in the resident kitchen.2. There was no hot and cold running water available at the designated hand washing sink in the resident kitchen.-Please provide hot and cold running water at the indicated hand sink.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand 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)?
      • 2 of the 4 sanitizers are not achieving a 100ppm chlorine - they are at 50 ppm or less; Repair and provide supporting documentation.
  10. Risk Management Inspection

    1 infraction

    • 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?
      • Cooler temperatures and dishwasher chemical efficacy are not monitored and recorded daily.Ensure to record and monitor cooler temperatures and dishwasher chemical efficacy.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Remove the cardboard off the shelves in the pantry. Ensure that if a liner on shelving is used it must be cleanable and impervious to moisture.
    • 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?
      • Cooler temperatures and dishwasher chemical efficacy are not monitored and recorded daily.Ensure to record and monitor cooler temperatures and dishwasher chemical efficacy.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler unit 2 had a range of temperature in different areas of the cooler between 4.8 - 7.1 degrees C.Remove all perishable food items from the cooler and store it an a cooler that is maintaining temperature at 4C or less.