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St. Martha School - Food

6020 4 Avenue NE Calgary AB T2A 4B1 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. No food safety plan was in place for the hot lunch program.Please ensure a food safety plan is developed that walks through the steps of receiving food to serving food along with contingency plans, and back up staff. Please develop a food safety plan for the brown bagging program as well. Status: Outstanding
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Oxivir Tb was being used as a sanitizer solution to clean surfaces where food prep occurred. Oxivir Tb is not an approved sanitizer for food contact surfaces.Please switch to a sanitizer that is appropriate for cleaning food contact surfaces and utensils. Use a bleach water solution at 100ppm (1/2 teaspoon of bleach per liter of water).
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. No food safety plan was in place for the hot lunch program.Please ensure a food safety plan is developed that walks through the steps of receiving food to serving food along with contingency plans, and back up staff. Please develop a food safety plan for the brown bagging program as well. 2. Temperature logs were not being kept for hot lunch prior to serving and for brown bagging lunches upon arrival. Please ensure temperature are recorded and logged upon receiving brown bag sandwiches, receiving hot lunches, and prior to serving hot lunches.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food from the hot lunch program was taking out of the cambros at 10:30am to begin prep and was left out at room temperature until 12:30pm. A temperature of 27.3C was recorded with a probe thermometer.Food cannot sit at room temperature for more than 2 hours before service, due to the risk of bacteria growth.Please do not start prepping the food until about 30 minutes before lunch time. Operator did not serve the food and disposed of it onsite.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fridges in the cantina did not have thermometers on the inside.Please obtain thermometers for each fridge so a temperature of 4C or lower can be verified.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk containers for the single use cutlery had no lid on them. Please cover the utensils with a sealable lid to protect it from dust and debris. A new container may be necessary to ensure an airtight seal.
  3. Monitoring Inspection

    0 infractions