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Willowbrae Academy Cornerstone - Food

210 - 75 Cornerstone Way NE Calgary AB T3N 1G7 · Food - General

7 inspections

  1. Risk Management 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?
      • -The dedicated handwashing sink was being used to soak oranges, therefore obstructing the use of the sink. ** Do not use the handwashing sink for food prep purposes as it must be kept clear / accessible for staff handwashing purposes. **This was corrected at the time of the inspection. -
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The eating ends of many of the forks used by the children were badly damaged. **Please remove all damaged forks and replace with new.-
  3. 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)?
      • -Staff informed inspector that the two compartment sink method is mainly being used for sanitizing client dishes/ cooking equipment, and not the dishwasher on-site.Some pots/ pans used for cooking were observed to be larger than the sink basin itself, therefore the pan is not being properly sanitized as it cannot be fully immersed in a sanitizer solution. - Please switch to smaller pans that can fit in the basin so it can be fully immersed in solution or use the dishwasher for larger items. - If the dishwasher is to be used, the dishwasher will need to be confirmed it meets requirements. -
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The eating ends of many of the forks used by the children were badly damaged. **Please remove all damaged forks and replace with new.-
  4. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A child's drinking water cup was found to contain mould around the lid portion of the cup. This concern was promptly addressed during the inspection.REQUIREMENT: All utensils, cups, and cutlery must be washed, rinsed, and sanitized on a regular basis.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff/operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff/operator demonstrated adequate understanding of the proper dishwashing method afterwards.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was being used for washing fruits. The inspector informed the staff/operator that the handwashing sink must be designated and cannot be used for any other purposes besides handwashing. The operator committed to educating the staff with keeping the handwashing sink readily available at all times for handwashing purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
  6. Risk Management 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?
      • Counter top near the sink and the cabinet underneath is warped from water damage. Ensure the counter and cabinet are repaired and in good condition.
  7. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter top near the sink and the cabinet underneath is warped from water damage. Ensure the counter and cabinet are repaired and in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several utensils such as cups and bowls were being used as dry food scoops. Some of these utensils were fully stored inside the food, and areas where the hands touch could contaminate the dry foods.REQUIREMENT: Obtain proper scoops with handle, and ensure the part that hands touch does not enter and contaminate the food item.