The Masterminds Childcare Center - Kitchen
113 - 27 West Park Boulevard Fort Saskatchewan AB T8L 4N2 · Food - General
10 inspections
- 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?
- There was duct tape holding on the filter to the ventilation canopy.Do not use duct tape as it is not smooth, non-porous 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?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips had expired. Obtain new test strips and ensure sanitizer solutions are tested daily/when prepared.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel dispenser at the kitchen hand sink.Ensure that paper towel in a dispenser is available.
- 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 was duct tape holding on the filter to the ventilation canopy.Do not use duct tape as it is not smooth, non-porous and easy to clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Three compartment sink has been installed. However, the spout does not reach 2/3 of the compartments to fill the sink.Install a long enough spout so that all three sinks can be filled. Also, stainless steel shipping plastic is still present. Remove the plastic so that the surface is smooth, non-porous and easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Bleach with additional chemicals (scents) was being used. A non-scented bleach was also available for use.Ensure that only chlorine without additional chemicals is used to prepare sanitizer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is in disrepair. 2-compartment sink is available. Manual dishwashing procedures were discussed. Ensure dishes are washed, rinsed and sanitized , then air dried. All steps should be completed separately one after the other. A commercial dishwasher should be purchased and installed.November 20th Update. - Dishwasher is in disrepair, two compartment sink is being utilized. If this is to continue facility will need to switch to single use client utensils and dishes. Install operational commercial dishwasher or obtain single use cutlery, cups, and plates.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is in disrepair. 2-compartment sink is available. Manual dishwashing procedures were discussed. A residential dishwasher was observed at the facility but not installed. Staff was informed to obtain a commercial dishwasher not residential.Ensure dishes are washed, rinsed and sanitized , then air dried. All steps should be completed separately one after the other. A commercial dishwasher should be purchased and installed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is in disrepair. 2-compartment sink is available. Manual dishwashing procedures were discussed. A residential dishwasher was observed at the facility but not installed. Staff was informed to obtain a commercial dishwasher not residential.Ensure dishes are washed, rinsed and sanitized , then air dried. All steps should be completed separately one after the other. A commercial dishwasher should be purchased and installed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher is in disrepair. 2-compartment sink is available. Manual dishwashing procedures were discussed. A residential dishwasher was observed at the facility but not installed. Staff was informed to obtain a commercial dishwasher not residential.Ensure dishes are washed, rinsed and sanitized , then air dried. All steps should be completed separately one after the other. A commercial dishwasher should be purchased and installed.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water temperature at the dishwashing sinks was at 30C. Please note that a minimum temperature of 45C is required for dishwashing. The staff present was boiling water at the stove for dishwashing which is not sustainable. Please ensure constant adequate supply of hot water is made available for the facility. March 20,2024- Ongoing violation, hot water tanks was still not replaced. Ensure adequate hot water supply is maintained at the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- The intended kitchen staff does not have an Alberta approved food safety certification. Ensure an approved food safety certification is completed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water temperature at the dishwashing sinks was at 30C. Please note that a minimum temperature of 45C is required for dishwashing. The staff present was boiling water at the stove for dishwashing which is not sustainable. Please ensure constant adequate supply of hot water is made available for the facility.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water temperature at the dishwashing sinks was at 30C. Please note that a minimum temperature of 45C is required for dishwashing. The staff present was boiling water at the stove for dishwashing which is not sustainable. Please ensure constant adequate supply of hot water is made available for the facility.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?