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Smart Kids Learning and Child Care - Food

30 - 5315 17 Avenue SE Calgary AB T2A 0W2 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer spray was measured at 50 ppm.*The staff discarded the bleach solution and prepared a new batch, which was tested at 100 ppm and sanitized the kitchen surface using 100 ppm of chlorine. A concentration of 100 ppm is considered food-safe for sanitizing. Please ensure that the concentration is checked daily after preparing the solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tomato can was observed to be dented along the seams.*Staff discarded the can. Dented cans promote the growth of bacteria and increase the likelihood of metal leaching into the contents. Staff are to ensure that no dented food cans are used, accepted, or kept.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - The available chlorine test strips were expired (February 2022).*Please purchase new test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Damaged floor covering was observed in the facility's kitchen. It had been covered with duct tape, which was peeling from the corners.*Please repair the damaged floor covering to ensure proper cleaning of all surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Spoons were stored in a spoon holder with the business end facing upwards.*Staff will rewash all the spoons with the dishes, store them in a covered container, and ensure the business end remains untouched while handling. The violation was corrected on-site by staff.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were left/stored in bulk dry foods.-Please do not leave scoops in bulk foods to prevent food contamination, remove immediately after use to ensure they are cleaned and sanitized.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no food thermometer onsite to ensure foods were cooked to proper temperature.-Please provide well-calibrated and functional probe thermometer to ensure proper food safety procedure. Also, maintain food temperature log records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged floor cover was observed in the facility's kitchen.-Please repair the indicated floor cover to ensure proper cleaning of all surfaces.