Wee Wild Ones - Kitchen
300 - 112 4 Avenue SW Calgary AB T2P 3N3 · Food - General
11 inspections
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Crate of eggs was observed stored on the top rack above jars of ready-to-eat food.Storing eggs above ready-to-eat products poses a cross-contamination risk, particularly from Salmonella or other pathogens. Broken shells can leak, and gravity can cause contaminants to drip onto the produce below.-Relocate eggs to a lower shelf, below ready to eat food products.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer available in the classroom refrigerator.-Please provide a functional, properly calibrated thermometer in each classroom refrigerator and ensure that refrigerator temperatures are monitored and recorded daily. This is necessary to verify that food is being stored at safe temperatures and that food safety procedures are being maintained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The commercial dishwasher rinsing temperature was measured at 70.3 degrees Celsius at the time of the inspection.-Please repair the dishwasher and ensure its rinsing temperature is consistently maintained at or above 71'C to ensure proper sanitization of food utensils.In the meantime, until the dishwasher has been repaired and is operating properly, please sanitize all washed food-contact utensils using a 100 ppm bleach solution to ensure adequate sanitization.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Crate of eggs was observed stored on the top rack above fruits and vegetables.Storing eggs above ready-to-eat produce like fruits and vegetables poses a cross-contamination risk, particularly from Salmonella or other pathogens. Broken shells can leak, and gravity can cause contaminants to drip onto the produce below.-Relocate eggs to a lower shelf, away from ready-to-eat items.2. Scoops were observed in bulk food containers.-Please remove all scoops from food containers to prevent bulk food contamination. Thorough clean and sanitize the scoops, and store them properly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no probe or food thermometer available for monitoring food temperatures.-Please provide functional and well-calibrated thermometer and ensure cooked food temperatures are monitored and documented.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Functional thermometer for monitoring dishwasher rinsing temperature was not available at the time of the inspection. Facility's thermometer was not working properly.Please repair or replace the dishwasher thermometer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Observed recently opened canned tomato products stored in original tins in the fridge.-Ensure that canned products are decanted into food-grade containers after opening, as metals from tin exterior can leach into food
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles are perforated.-Kitchen ceiling tiles are to be smooth and impervious-Ceiling tiles have been ordered, expected arrival <2 weeks
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach solution was between 10-50 ppm.The operator made a new solution and after testing it the concentration was around 100ppm.-Please ensure that the bleach solution is always at 100ppm.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles are perforated.-Kitchen ceiling tiles are to be smooth and impervious-Ceiling tiles have been ordered, expected arrival <2 weeks
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial 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?
- Ceiling tiles are perforated.-Kitchen ceiling tiles are to be smooth and impervious-Ceiling tiles have been ordered, expected arrival <2 weeks
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
0 infractions