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A Ladybug Bakery and Cafe

2132 - 10 Aspen Stone Boulevard SW Calgary AB T3H 0K3 · Food - General

6 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning clothes were left on the counter outside the sanitizing bucket. Operator removed dirty clothes and submerged clean ones in sanitizer solution.Requirement:-Ensure clean clothes or single use paper towel are used for sanitizing surfaces.-Ensure cleaning clothes submerged in the sanitizing solution or changed every 2 hours with a record to show when it is changed.
    • 09. Are chemicals stored and handled in a safe manner?
      • The buckets that contain sanitizer solution were unlabeled.Operator labeled them.Requirement:Ensure all buckets and bottles containing sanitizer solution are labeled correctly to prevent incorrect use of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A bucket containing frozen chicken and water was placed on counter at the kitchen. Operator returned food to cooler.2. Deserts in display cooler measured 8.5*C surface temperature but the ambient temperature of the cooler was below 4*C.Operator moved deserts inward to allow air circulation to get to them.Requirements:-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit displayed at the facility was expired. Operator printed the valid permit and posted it at entrance.Requirement:-Ensure valid permit is displayed in a conspicuous place
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The containers for clean utensils had debris in them at the drawer beside the dishwasher.Operator cleaned the containers.Requirement:-Ensure all utensils and containers for them are maintained in clean and sanitary condition.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sticky fly traps hung above food prep space at front of house.- Refrain from hanging sticky fly traps above any food prep, storage, or food pathways to prevent potential risk of contamination below.- Fly strip was removed at time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some surfaces on the walls and ceilings in main kitchen need to be refinished and painted.- Please refinish and unfinished surfaces and ensure surface is smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust accumulation on light ceiling panels in main kitchen.2) Debris accumulation on top of dishwasher.- Please clean these areas and ensure regular cleaning is done.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Rags not in use must be submerged in sanitizer solution to kill harmful bacteria.Cleaning cloths were promptly placed in quats sanitizer solution at 200 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Waffles were observed uncovered in direct contact with an unsanitary freezer shelf located at the back of the kitchen. Food should be protected from cross-contamination from unsanitary surfaces to prevent the transmission of harmful pathogens.Store waffles in a food grade container or bag to prevent cross-contamination from unsanitary surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Kitchen utensils like tongs and spatulas on the cook line were observed to be stored on unsanitary contact surfaces such as countertops and oven handles.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2) Portioning spoon handles were buried in the matcha, turmeric, and espresso powders located at the coffee bar.Please ensure that the handles of portioning spoons remain outside the powder.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were observed to be unlabeled.Operator promptly labelled the sanitizer spray bottles during the time of the inspection.Ensure chemical bottles are clearly labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts from the sandwich cooler on the cook line were noted to be overfilled, resulting in insufficient cooling. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment.Please remove the excess food to the fill line and ensure the insert is not overfilled in the future for adequate refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Boursin cheese left out at room temperature. Internal temperature of the cheese was measured at 9°C. Operator stored the container of Boursin cheese in the cooler.2) The internal temperature of the gravy in the hot holding table was measured at 45.1°C. Harmful pathogens such as Clostridium perfringens can produce toxins when held within the danger zone.Operator discarded the temperature abused gravy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Disposable single-use coffee cups were being used to portion ground coffee beans. Used coffee cups cannot be cleaned and sanitized and can harbor harmful bacteria. Discard the single-use coffee cups and replace them with food grade portioning cups that can be adequately cleaned and sanitized.2) Deep grooves were observed on the sandwich prep cooler cutting boards surfaces, creating areas that can trap contaminants.Please resurface, replace, or flip the cutting surface
  5. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Repeat Violation:A pH meter was not available for monitoring the acidity of hollandaise sauces. Hollandaise sauce was stored at room temperature and pH was not checked.Obtain a pH meter and ensure the pH is less than 4.6; otherwise, store hollandaise sauces out of the temperature danger zone (5C to 59C).
    • 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) Wall by the office was missing a panel and dirty tape covered the wall. 2) Protective coating missing on several shelves. 3) Broken shelf at the bar.1 to 3) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Teflon coating was peeling off the crepe grills. Repair or replace the crepe grills.2) Cloth fabrics on the pizza dough press were covered with dried dough and flour. Dust build-up on top of the dough press.Change cloth fabric daily.
  6. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Repeat violation:Quat sanitizer measured above 400 ppm. Staff was not checking sanitizer strength.Use 200ppm Quat sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Front food handler had loose hair in the front. Ensure all food handlers have proper hair control.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Repeat Violation:Croissants containing perishable ingredients were displayed at room temperature for 2 hours without approval.Complete the application for Time as Public Health Control (TPHC) and include details such as using timers for time tracking, maintaining records for the number of pastries disposed after the two-hour period and a written statement for take-out similar to "Enjoy now or keep under refrigeration".
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Repeat Violation:A pH meter was not available for monitoring the acidity of hollandaise sauces. Hollandaise sauce was stored at room temperature and pH was not checked.Obtain a pH meter and ensure the pH is less than 4.6; otherwise, store hollandaise sauces out of the temperature danger zone (5C to 59C).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff backpacks were stored with food items.Provide a separate space to store personal items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • October 4, 2023 Inspection;Sliced ham was stored above the insert load limit. Ham was measured between 7 to 8 degrees C on the top and measured at 4 or below on the bottom.Previous Inspection:Boursin cheese and sausage measured 6.8C in another line cooler.Close lids when coolers are not in use. Store perishable foods at 4C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Square pre-cooked potatoe hash browns were stored at room temperature. Potatoe hash browns were measured at 16.8 degrees C. 2) Pancake batter and egg mixture were left out at room temperature. Pancake batter was measured at 15.8 degrees C and egg mixture was measured more than 10 degrees C. 3) Container of Hollandaise sauce was stored at room temperature. pH of the sauce was not checked and made with pasteurized raw egg yolks.Discarded the perishable foods noted above. 1 to 3) Store all perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels and dispenser at the main line kitchen hand wash sink. Provide paper towels in proper dispenser.
    • 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?
      • 1) Debris and stains on the mouse traps. 2) Large on the bottom of the screen door. 1 to 2) Address these items.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Records for servicing the grease interceptor were not available.Maintain records for all inspections, maintenance and services as per municipal bylaw.
    • 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) Wall by the office was missing a panel and dirty tape covered the wall. 2) Protective coating missing on several shelves. 3) Broken shelf at the bar.1 to 3) Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease build-up on the deep fryer. Clean the deep fryer.2) Crepe tool was stored in stagnant water. Store tool in ice water.3) Teflon coating was peeling off the crepe grills. Repair or replace the crepe grills.4) Cloth fabrics on the pizza dough press were covered with dried dough and flour. Dust build-up on top of the dough press.Change cloth fabric daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Char and grease had accumulated on the ventilation system.Clean the ventilation system.2) There was an accumulation of dust on the hanging pot rack and screen door.Clean the pot rack and screen door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the bottom of the equipment and shelves. 2) Dust build-up on the walls, canopy filters and cooler air vents.3) Grease and dust build-up on the shelves along the canopy/handwash sink and above the crepe grills. 4) Milk crates were covered in flour dust. 5) Slight dust build-up on the air vents. 1 to 5) Clean these areas. 6) No cleaning schedule or cooler, freezer, dishwasher and food surface sanitizer checks were done. Provide a cleaning schedule. Check and record cooler and freezer temperatures, dishwasher and food surface sanitizer.