| Deducted | Remarks |
| 4 | 14.C.1 Keep on file a roll containing the children’s names, parent’s names, addresses, and phone numbers in case of an emergency, and make readily available for review by the Health Officer./Roll of children's name, address and phone number not provided in case of emergency. |
| 2 | 13.D.3 Post current inspection report in a conspicuous location for public view within the establishment.
14.C.2 Keep on file a policy outlining procedures for prevention of communicable diseases, and make readily available for review by the Health Officer.
14.C.5 Keep on file an emergency operations plan including evacuation and lockdown procedures, as well as parent notification protocols, and make readily available for review by parents, staff, and the Health Officer.
14.C.6 Retain a log indicating the date and type of drill, as well as an evaluation of the response, conduct at least two times a year. |
| 1 | 6.A.2.a Provide self-closing doors equipped with sounding devices that alert the staff that a door has been opened for all doors leading to the outside./Children exit doors (to playground) and exit door to parking lot, does not have a sounding device. |
| 1 | 10.B.1 Provide personal storage areas kept neat and clean and identified with the children’s names.
10.B.2 Store children’s personal belongings, including outerwear (coat, jackets, sweaters, hats), in the children’s personal storage area./Children's clothing and belongs stored together. |
| 1 | 10.A Label stacked cots to identify the user’s name./Children's cots not identifiable with a system to identify the child's cot. |
| 2 | 3.D.5 Serve an orange vegetable (e.g. carrots, sweet potatoes, winter squash, pumpkin), a dark green vegetable (e.g. broccoli, spinach, lettuce, greens), and a legume (e.g. pinto beans, kidney beans, lentils, chickpeas, tofu) at least once per week.
3.D.6 At least half the grains served each week shall be whole grains (e.g. whole wheat pasta, wheat bread, oatmeal, cereal).
3.D.7.b Develop written menus, if applicable, at least 2 weeks in advance showing all foods to be served during the 2 week time period, and make menus available to parents/guardians. |