Tiny Tots Daycare & Preschool - Kitchen
100 - 2748 37 Avenue NE Calgary AB T1Y 5L3 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer concentration for clean cloths was inadequate; no colour change was observed when tested with the appropriate test strip.-Please soak clean cloths in 100 ppm bleach solution and verify the concentration using test strips to ensure proper food safety practices.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation noted on one of the kitchen vents and the surrounding area.-Please clean the indicated vent and its surrounding area to maintain sanitary conditions.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- 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 was too low, measured at 20.3 degrees Celsius during the inspection.-Please ensure adequate supply of hot water to assure food safety procedures.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer available onsite was not in proper working condition.-Please repair or replace with functional and well-calibrated thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Maximum dishwasher's rinsing temperature obtained after 2-3 cycles was 63.3 degrees Celsius.-Please repair and ensure dishwasher rinsing temperature reaches 71 degrees Celsius to assure proper sanitizing of utensils.Also, maintain dishwasher temperature log record.
- 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 was too low, measured at 20.3 degrees Celsius during the inspection.-Please ensure adequate supply of hot water to assure food safety procedures.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- A large towel was observed on the countertop in the kitchen. On discussion with the staff, it was discovered that the towel is used for drying dishware and washed after 2 days. Please remove the towel from the kitchen, the towel soaks up water and promote the growth of pathogenic organisms which can cross contaminate the cleaned dishware and utensils. Obtain a drying rack for air drying utensils and cleaned dishware.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?