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Tamarack Common Daycare - Kitchen

2604 12 Street NW Edmonton AB T6T 0V9 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • i. The sanitizer solutions on-site measured 0 ppm at the time of inspection.There was a bottle of sanitizer labeled as 100 ppm bleach/water. The chlorine/water solution inside measured 0 ppm.There was also a bottle of disinfectant on-site labeled as 1000 ppm bleach/water. The chlorine/water solution inside measured 0 ppm.The bulk bleach solutions present on-site measured ~200 ppm at the time of inspection.ii. The operator was unable to locate chlorine test strips to verify the concentration of the bleach/water sanitizer solutions.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There were two aprons stored within the dishwasher machine.The operator then put one of the aprons on prior to food service.There were dishes present along the bottom of the dishwasher.If an apron is to be used during food service, it must be first laundered and stored in a method that prevents contamination prior to use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The operator's personal food items/related items were being stored in the daycare refrigerator.This included salad dressings, sauces, and food for the operator.All food for the daycare must be kept completely separate from personal items/food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • i. A number of the shelves within the refrigerator were lined with fabric and rubber liners. As a result, the surface was not smooth and easy to clean.ii. The interior of a number of the cupboards were lined with a fabric material. As a result, the material was not smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior of the microwave in the kitchen was soiled.
  3. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • -Food handlers at this food establishment have demonstrated a lack of knowledge in safe food handling and require additional training. EPH is requiring additional training, from an approved food safety course, for someone working on site.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Rice was being stored in an open container on the floor. Ensure rice is stored sealed and up off of the floor. - A scoop was being stored in the rice. Ensure the scoop for rice is not stored in the rice as this can lead to contamination.-Operator had a shelf labelled for her food but her food was taking up the entire fridge. No visible separation between children’s food and the operator’s food. Operator indicated that the freezer was for children’s food but it also had food for the operator in it. Discussed a separate staff fridge/freezer.-There were cookies stored on the counter in an open container. Operator indicated that they had been prepared the previous Friday. Ensure all foods are stored covered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Articles not associated with food processing, preparation, handling, serving, or storage are stored with food. The kitchen was being used to store many non-food related items. Drawers and cupboards were filled with owners personal items, toys, electronics etc. Please remove non-food related items from the kitchen.-There were excess items being stored. Three microwaves, three slow cookers, an excess of pots and pans. Please remove items that are not needed for the daily preparation of snacks and lunches for children.-Cutting boards were in poor condition; stained and badly grooved. Please replace.-Children’s water bottles were not labelled. Ensure all water bottles are labelled.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Chemicals, cleansers and other similar agents are not being handled properly. The bleach solution was not labelled. Ensure bleach solution is labelled.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -Operator had test strips that expired in 2023 and only went up to 200ppm. Operator indicated that test strips are not used. Ensure new test strips are purchased and used to verify bleach solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The sink that was supposed to be used for handwashing was filled with dishes. The dishes were moved at the time of inspection.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • -Facility has not been approved to handle raw meat. There was raw seafood observed in the freezer. It was removed at the time of inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • -Food handlers at this food establishment have demonstrated a lack of knowledge in safe food handling and require additional training. EPH is requiring additional training, from an approved food safety course, for someone working on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -The indicated areas are not being kept clean and sanitary. Cupboards and drawers were not being kept clean. Please clean.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Food in this food establishment is not being protected from contamination during storage or handling. All staff foods should be stored separate from children’s food in the refrigerator/freezer.- Operators food could not be distinguished from client foods in the refrigerator/freezer/cupboard on August 10, 2023
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Articles not associated with food processing, preparation, handling, serving, or storage are stored with food. Operator was storing her personal medications with children’s food. Paint and other non-kitchen related items were stored in the kitchen. Please ensure that staff personal items are stored completely separate and are appropriately labelled.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Solutions used for sanitizing equipment and utensils in this food establishment are not appropriate or are not maintained at adequate concentrations. Chlorine sanitizer solution was measured at 0ppm. Ensure a concentration of 100ppm Chlorine is used for surfaces; test strips should be used for verification.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Food in this food establishment is not being protected from contamination during storage or handling. All staff foods should be stored separate from children’s food in the refrigerator/freezer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Articles not associated with food processing, preparation, handling, serving, or storage are stored with food. Operator was storing her personal medications with children’s food. Please ensure that staff personal items are stored completely separate and are appropriately labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -High risk foods are not being kept at proper temperatures. Eggs were stored on the counter; ensure they are stored in the refrigerator.