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Stepping Stones Daycare And Out Of School Care - Kitchen

109 - 8761 84 Street Fort Saskatchewan AB T8L 0M3 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 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?
      • Baby Room: No food safety records for temperature were available for review at the time of inspection. The operator was provided with an AHS template and instructed to complete and maintain daily records to document monitoring and ensure ongoing compliance with food safety requirements.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Baby room: The refrigerator temperature was measured at 10.2°C, while the refrigerator display thermometer indicated a temperature of 48°F (8.9°C). Operator was instructed to immediately relocate all food items to the kitchen refrigerator, where the temperature was confirmed to be within the acceptable range.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen: No thermometer was observed in the refrigeration unit at the time of inspection. The operator was advised to ensure that a thermometer is available to monitor temperature, and a thermometer was placed in the unit upon request.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The facility was found to have no hot water available at the time of inspection. Water temperatures recorded ranged from a minimum of 12.5°C to a maximum of 18.6°C. The operator was advised to contact maintenance immediately to address the issue. During the inspection, maintenance personnel arrived and confirmed that the hot water tank requires replacement as a corrective action.In the interim, the operator was instructed to cease all cooking and kitchen operations. As a temporary measure, food was ordered for the children, and kitchen personnel used manually warmed water for handwashing.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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?
      • A paper towel dispenser was not available at the hand sink.Ensure that the kitchen paper towel are in a dispenser.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Test strips observed to be expired. Ensure valid test strips are available for testing approved food safe sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Hand sink was obstructed with dishes drying in the sink. Ensure hand sink is always available for handwashing. This was corrected during inspection.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the refrigerator in the kitchen was at 5C. The temperature control knob was adjusted during inspection to make the refrigerator colder and able to keep temperature of food at or below 4C.Please ensure daily temperature records are kept (twice a day recommended).