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University and Community Early Learning Centre - Kitchen

8720 118 Street NW Edmonton AB T6G 1T5 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher is not working properly and was measuring at a max of 61C at dish level (71C required). Facility to use single use disposable utensils only and do the 2 compartment sink method until the dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not accessible for handwashing (full of dishes). Ensure one of the compartments is designated for handwashing only and is kept empty of all items.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -oven requires cleaning-sponges in use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • general cleaning of the kitchen requiredcleaning schedule required
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot lunch was noted to be sitting on the stove prior to serving. Advised program to ensure food is kept hot until time to be served. Food was placed in warm oven for hot holding. It is highly recommended that the facility's kitchen should have prob thermometer to monitor the temperature of cooked food while being kept in the oven, or in a hot holding unit.