Shining Wonders Montessori Preschool and Childcare - Food
7 Tuscarora Crescent NW Calgary AB T3L 2E9 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher safe thermometer could not be located. No dishwasher temperature log available. **Acquire a dishwasher safe thermometer. Ensure the dishwasher is turned on early every morning to warm up and the temperature is tested and recorded everyday. This will ensure the dishwasher is working properly and reaching 71 degrees C.**
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 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)?
- Facility was using a bowl to sanitize equipment with bleach rather than using the dishwasher/sanitizer due to a misunderstanding about water restrictions. Use dishwasher as per your regulatory requirements. All dishes must go through the dishwasher to achieve proper sanitization.
- 20. Do food handlers at the facility have adequate food safety training?
- Primary food operator must take the food safety certification course to fully grasp food safety concerns.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Egg salad were noted to be at 22 C at 10:00 am, indicating that they had been sitting at room temperature for awhile or were not properly cooled after boiling the eggs. Facility must either make and serve food closer to lunch, or maintain temperature of hot food at 60C using the oven. Reinspection will be conducted shortly. Provide a food plan to the inspector indicating timeline for preparing/storing food to ensure that there is no temperature abuse.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety concerns are not being properly understood by staff. Primary food operator must retake the food safety certification course understand the repeat violations around temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot dogs were noted to be at 22 C, indicating that they had been sitting at room temperature for awhile. Operator was advised to reheat hotdogs to 74 C. This was not confirmed to have been completed as operators served lunch before temperature could be assessed again. Facility must either make and serve food closer to lunch, or maintain temperature of hot food at 60C using the oven. Reinspection will be conducted shortly. Provide a food plan to the inspector indicating timeline for preparing/storing food to ensure that there is no temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions