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Shawnessy Day Care - Food

184 Shawnessy Drive SW Calgary AB T2Y 1B5 · Food - General

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. Hot water temperatures in the 3-compartment sink were measured at 34.5°C to 36.6°C, which is below the minimum required temperature of 45°C for manual dishwashing (wash and rinse). Adjust the hot water system to ensure water in the wash and rinse compartments consistently reaches at least 45°C.June 24, 2026: A new hot water tank will be installed over the weekend.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A probe thermometer is not available on site to measure internal temperatures of high-risk foods and verify water temperatures.Have a probe thermometer on site to ensure proper monitoring of food and water temperatures.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • 1. Hot water temperatures in the 3-compartment sink were measured at 34.5°C to 36.6°C, which is below the minimum required temperature of 45°C for manual dishwashing (wash and rinse). Adjust the hot water system to ensure water in the wash and rinse compartments consistently reaches at least 45°C.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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. The dish washing sink in the kitchen was leaking with water into a bowl.2. The kitchen tap was not properly secured in place.- Ensure the tap is properly secured and the drainage/plumbing system is in good repair and condition.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Surface on some shelves in cupboards was damaged and detaching from the surface. - Ensure that storage shelves are smooth, moisture impervious and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A cutting board was heavily stained. - Replace
  9. Risk Management Inspection

    0 infractions

  10. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas, specifically around the stove. - Clean regularly.
  11. Risk Management Inspection

    2 infractions

    • 20. Do food handlers at the facility have adequate food safety training?
      • The main cook does not have a required food handling certification. The cook obtained only a basic food safety training. - The cook must obtain a full certification in safe food handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation in hard-to-reach areas, specifically around the stove. - Clean regularly.
  12. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used wiping cloth was stored on a kitchen counter. - Do not reuse wiping cloths to prevent cross-contamination. After use, place cloths in a designated container for laundering.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some leftover food in the fridge was not covered and dated. - Ensure that all food in the fridge is adequately covered and labeled.
    • 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?
      • Some dead cockroaches found in kitchen cabinets and on kitchen floor. - Thoroughly clean and disinfect all kitchen cabinets, surfaces and floors including behind equipment. Store food in plastic containers with tight fitting lids. *A Pest Control Operator is onsite every 2-3 week to conduct treatment for cockroaches*
    • 20. Do food handlers at the facility have adequate food safety training?
      • The cook is not trained in food safety. - The cook must obtain a certification in food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some liners in kitchen cabinets were damaged or detaching. - Ensure that surfaces in cabinets are smooth, moisture resistant and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris accumulation in hard-to-reach areas in the main kitchen. - Clean regularly. 2. Temperature of fridges is not being monitored and recorded daily. - Test temperature of all fridges and record in a daily log.