Tipaskan Daycare And Out Of School Care - Kitchen
3216 82 Street NW Edmonton AB T6K 3Y3 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Please provide a written plan for lunch preparation with less temperature changes. Lunch should be prepared closer to lunch time or hot held above 60C until it is served. Leftovers should then be cooled as fast as possible.October 31, 2025 - The operator bought larger thermos containers to keep food warm until lunch. One container was measured at 72C but the other was only 47C. Please find another way to hot hold lunch.Please add times to the food safety plan.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Lunch was prepared in the morning and at the time of inspection (9:55am) it was sitting on the stovetop. The operator indicated that it sits on the stovetop until it is cooled and then moved to the fridge. The food is then reheated just before lunch. If there are leftovers before lunch it is once again cooled and served to the OSC children as a snack later in the day. This is improper cooling/hot holding and results in multiple cycles of cooling/reheating. Please provide a written plan for lunch preparation with less temperature changes. Lunch should be prepared closer to lunch time or hot held above 60C until it is served. Leftovers should then be cooled as fast as possible.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- -The weatherstripping at the exit in the kitchen was peeling off. Please repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- paper towel dispenser required in the kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?