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Smart Start Daycare & Afterschool - Kitchen

2761 Hewes Way NW Edmonton AB T6L 6N5 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The fridge in the Infant Room was measured at 9C which is too warm. Please ensure the fridge is maintained at 4C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • -The covering on the kitchen countertop was peeling off. Please repair so that it is smooth and easy to clean.-The cover was peeling off the fridge. Please remove and clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The cleaning checklist was not dated, so it could not be verified that it was being filled out. Please ensure records are kept to verify that cleaning checklists are being done.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Observed many small, labelled bags of chicken in the freezer that were reported to be made in a home kitchen, which is an unapproved source. Ensure all food is prepared at the facility kitchen or is purchased from an approved source and discontinue preparing food out of a home kitchen. Please remove foods prepared out of a home kitchen out of the facility or discard.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Lemon scented bleach is used to sanitize food contact surfaces. Please purchase regular unscented household bleach as lemon scented bleach isn't food safe.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer isn't functioning/out of batteries. Please ensure there is a functioning probe thermometer to ensure the internal temperature of cooked meat meets the required temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the kitchen had no liquid soap. Corrected onsite.
  5. Monitoring Inspection

    0 infractions