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St. Albert Daycare Centre - Food

6 Cunningham Road St. Albert AB T8N 2E9 · Food - General

13 inspections

  1. 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?
      • The lining of shelving units in the dry storage area was noted to be in disrepair. Please repair the lining of shelving units in the dry storage area.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser was noted to be empty. This was filled during the inspection. The operator was further advised to ensure that hand washing sink is fully stocked at all times.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of raw carrots was being stored directly beside and overlapping a tray with raw packaged meat in the bottom of the cooler. Carrots were moved at the request of the PHI. Please ensure physical separation of raw and potentially ready-to-eat items at all times.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management 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?
      • The wall behind the dish rack had been patched. The wall requires to be finished to be in smooth, impervious to moisture or easy to clean condition.
  8. Risk Management Inspection

    6 infractions

    • 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?
      • Mouse droppings were observed in dry storage room (in mouse trap and behind shelving area).Please clean mouse droppings and have professional pest control support pest control management.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Food (carrots) were observed to be preparing in out of school care room in equipment that was not part of permitted kitchen.Food must be prepared in permitted kitchen, with approved equipment.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leaking water line running to the hot holding unit, with water being caught into a metal pan.
    • 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 wall behind the dish rack had been patched. The wall requires to be finished to be in smooth, impervious to moisture or easy to clean condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation hood is visibly dirty and requires cleaning and maintenance in accordance with local requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning had improved in kitchen.*Area behind stove and hot holding unit required further deep cleaning as dust and debris build up was observed.
  9. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed in use and out on countertops and not in an approved sanitizing solution. They were removed and replaced at the request of the PHI. Ensure an approved sanitizer solution is always prepared for the storage of in-use rags.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed switching tasks or handling insanitary items and not washing their hands. Instructed by PHIs to wash while onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A recycling bin was being stored on top of a clean counter, allowing contamination from the floor. It was removed at the request of the PHI and surfaces were sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packaged raw meat was being stored and/or thawed in the fridge, immediately next to ready-to-eat produce items. 3X heads of lettuce were disposed of. Operator was instructed to store meat items separately to prevent possible cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A winter glove and a used mask were being stored on the shelf of the dry goods area, beside food products. These items were removed at the request of the PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light bulb needs to be replaced in the dry good storage area, and the light fixture needs a cover to prevent possible contamination of glass to food products.
    • 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 of the shelving in the dry good storage area has become rough and is no longer smooth, impervious to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leaking water line running to the hot holding unit, with water being caught into a metal pan.
    • 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 wall behind the dish rack has several holes and areas of peeling paint. It is no longer smooth, impervious to moisture or easy to clean and must be repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation hood is visibly dirty and requires cleaning and maintenance in accordance with local requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required for upper walls, and floors, with special attention to underneath and behind equipment.
  10. Risk Management Inspection

    0 infractions

  11. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • No one in the facility has an approved food safe course. The operator indicated that they have registered staff members and will submit a copy of the certificate once completed.
  12. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food items such as cereal dishes, and food equipment such as toaster were noted in the basement rooms. The operator indicated that they provide food items to clients in this area. A hand washing sink was not present in the area for staff to wash hands. The operator was advised to move all food and food related items by the hand washing sink located at the basement entrance. Please use this area for food handling purposes. Please ensure that this area is fully equipped with hand washing supplies such as soap and paper towel.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one in the facility has an approved food safe course. Please register for an approved course and submit a copy of the certificate tothis office.
  13. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were unaware of glove policy. Glove policy was discussed with the operator during the inspection. Please wash hands before putting gloves on and after taking them off. Gloves must be changed in between tasks.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was noted to be stored on top of ready-to-eat food items. Please be advised that raw meat must either be stored on the bottom shelf or in a designated area located away from ready-to-eat food items. Raw meat was moved during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff drinks and cell phone noted on prep counter. These were moved during the inspection. Please do not store staff personal items on prep counters.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Food items such as cereal dishes, and food equipment such as toaster were noted in the basement rooms. The operator indicated that they provide food items to clients in this area. A hand washing sink was not present in the area for staff to wash hands. The operator was advised to move all food and food related items by the hand washing sink located at the basement entrance. Please use this area for food handling purposes. Please ensure that this area is fully equipped with hand washing supplies such as soap and paper towel.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No one in the facility has an approved food safe course. Please register for an approved course and submit a copy of the certificate tothis office.