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Victoria Daycare And Afterschool - Kitchen

5736 19A Avenue NW Edmonton AB T6L 1L8 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -Lunch for that day (pancakes) were not being stored at 60C or higher prior to serving. This was addressed at the time of inspection. Please ensure that food cooked in advance of lunch is kept at 60C or higher until serving. Alternatively, food can be rapidly cooled to 4C or less and then reheated immediately prior to serving. A temperature poster will be provided with the report.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The batteries had died in the probe thermometer. Please replace.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • -This facility has not been approved for the use of re-useable dishes but the kitchen cupboards were full of re-useable dishes. Please remove.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • -Staff foods were not separated from children’s items in the fridge/freezer. Ensure there is a clear separation by labelling, using bins, designated shelves etc.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Mr. Clean was being used as a surface cleaner. Please ensure instructions are followed for this product. It needs to be rinsed off before bleach is used on the surface. Ensure labelling is appropriate.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -Hand sinks do not have adequate supplies for hand washing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • -At least one person having care and control of this food establishment does not hold a certificate in food sanitation and/or is not on site when 6 or more food handlers are working.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine solution was >200ppm. Within kitchens this needs to be 100ppm to ensure its safety for food preparation surfaces. Within the daycare and it can be higher depending on the situation. For example it is 1000ppm for Covid -19, GI outbreaks and cleaning up feces and vomit.Violation corrected during inspection.