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Willowbrae Academy Windermere - Food

1331 Windermere Way SW Edmonton AB T6W 2P3 · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach/chlorine sanitizer was measured at 1000ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand 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?
      • Paper towel was not easily accessible near hand sink.Replaced at time of inspection.Please ensure that the paper towel is readily available at all times near the handsink.
  5. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled foods were observed in the bags in the freezer. Please ensure that all foods are labelled.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Four soymilk containers observed in the fridge had best before date September 1, 2024. They were discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Commercial dishwasher rinse temperature was 67.2C at the plate level. Please ensure that the rinse temperature is at least 71C at the plate level.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Unlabeled foods were observed in the bags in the fridge.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Unapproved sanitizer was used for sanitization of food contact surfaces (i.e. vinegar). Chlorine bleach disinfectant was prepared during the inspection. Ensure that an approved disinfectant is used.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Storage was unacceptable: an open bag of loose dry food were stored on the floor in the kitchen, and open bags of loose dry foods were observed - please store dry foods in appropriate containers with covers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available for chlorine disinfectant.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink was not adequately supplied with soap and paper towels (paper towels dispenser was empty, and no soap dispenser was available).
    • 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?
      • No pest control records were available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Storage was unacceptable: boxes and an open bag of loose dry food were stored on the floor in the kitchen, and the access to shelves in the storage room was blocked with stored items. Used empty boxes were clattered in the kitchen. Open bags of loose dry foods were observed - please store dry foods in appropriate containers with covers.
  8. Demand Inspection

    0 infractions