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Sunshine Mountain Village - Tiny Tigers Daycare Kitchen

NE 24-13 W5 Banff National Park AB T1L 1J5 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were noted at kitchen sink. If re-using cloths, ensure they are kept in sanitizer between uses.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Kitchen floor is pitted, linoleum separating at seam making it difficult to clean and inspect for any pest activity. A plan should be in place to replace flooring for the next operating season. 2. Bottom edge of top kitchen cupboards is starting to show damage and flaking wood. Bottom cupboards have a painted surface that chips and is difficult to clean. A plan should be in place to improve cupboards for the next operating season.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of items in refrigerator measured at 7C. Temperature logs show an inconsistent temperature with some recordings above 4C; thermometer in fridge reading above 40F. Adjust fridge and take/record corrective actions when food temperature is above 4C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one staff member/manager should have a provincially recognized food safety certificate. Additional information/list will be provided of approved courses.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A few wet cloths were noted in sink and on counter. Keep wiping cloths in sanitizer solution between use if using throughout the day. Change cloths when solution/cloths visibly dirty.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Some clean dishes currently stored under paper towel dispenser beside hand sink. Either move dispenser or clean dishes to prevent hands from dripping on dishes.
    • 20. Do food handlers at the facility have adequate food safety training?
      • At least one staff member/manager should have a provincially recognized food safety certificate. Additional information/list will be provided of approved courses.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Linoleum lifting slightly by fridge; ensure flooring is maintained in good repair and can be easily cleaned.