West View Day Care & School Age Care - Kitchen
9757 90 Street Fort Saskatchewan AB T8L 1K5 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer that was available was not functioning. Ensure that probe thermometer is available for checking internal temperatures of foods being cooked or reheated.
- 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 only able to achieve a temperature of 65 degrees Celsius after 7 runs. Dishwasher to obtain a temperature of 71 degrees Celsius. Facility will manually sanitizer all dishes in 100 ppm chlorine sanitizer until dishwasher is repaired and re-inspection occurs.
- 20. Do food handlers at the facility have adequate food safety training?
- Individual with food safety certificate no longer works at this specific facility.Ensure that individual in care and control of food facility has their food safety certificate.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer that was available was not functioning. Ensure that probe thermometer is available for checking internal temperatures of foods being cooked or reheated.
- 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 only able to achieve a temperature of 65 degrees Celsius after 7 runs. Dishwasher to obtain a temperature of 71 degrees Celsius. Facility will manually sanitizer all dishes in 100 ppm chlorine sanitizer until dishwasher is repaired and re-inspection occurs.
- 20. Do food handlers at the facility have adequate food safety training?
- Individual with food safety certificate no longer works at this specific facility.Ensure that individual in care and control of food facility has their food safety certificate.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Crease where countertops connect have an accumulation of residual glue. Ensure this is removed to facility smooth surfaces that are smooth and easy to clean and sanitize.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris on the inside of the cupboards within the kitchen.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- *Frozen blueberries panned out in bowls were observed to not be covered. Fruit was meant to be served with the next meal. Fruit was covered during the inspection by operator.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Residential fridges observed onsite. Temperature was measured with a probe thermometer to be 4.6 C (cheese) and 6.7 C ambient temperature in the fridge. Ensure temperature is maintained under 4 C.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer gauge for silver fridge missing. Ensure thermometer is available for acurate record keeping.
- 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 measured with a probe thermometer to be at 70C (dishwasher was run for three times).
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exposed wood surfaces were observed in a few areas. Ensure shelving is in good repair and impervious to moisture.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 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?
- Activity of a live silver fish was noted around the hand washing sink. The caulking was noted around the hand sink noted to be the harboring place.Pest control activity is required
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1-It was observed that caulking was absent from the sides of the handwashing sink, and there were noticeable gaps between the surfaces of the countertop, making them uncleanable and uneven. Recaulking is necessary for the entire counter area, including around the hand sink in the kitchen.2-Faucet of 2 comp sink was noted being in disrepair. Need fixing
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- White microwave was noted being in insanitary condition. Food splatter was noted on the surfaces of top, bottom and side walls, inside the microwave.Clean the microwave and maintain in a clean and sanitary condition.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use spoons were noted being stored and washed in the dishwasher to be re-used. The single use spoons were discarded during inspection and education provided onsite.Ensure single use utensils are discarded after single use.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Cleaning was noted to be required in some areas. Areas were shown to the operator. Ensure all areas are clean and in good condition.
- 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?