Abbey's Creations
13 - 4703 Bowness Road NW Calgary AB T3B 0B5 · Food - General
5 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required under the upright freezers close to the preparation area. **Please clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine dishwasher was tested and found to have 0 ppm sanitizer concentration. Upon further inspection, both the sanitizer and rinse aid containers were empty, preventing proper sanitization. Regularly test chlorine levels to ensure proper sanitizing and detect empty supplies. Use the 3-compartment sink with bleach until sanitizer is restocked.**Please obtain dishwasher chlorine sanitizer
- 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 service records were available on site upon request. Ensure pest control records are available for review and staff aware.**Provide pest control services records
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required under the upright freezers close to the preparation area. **Please clean
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- 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)?
- The chlorine in the dishwasher was measuring between 50-100 ppm.-Fix the dishwasher and ensure that the chlorine is measured at 100 ppm.-Use the 2- compartment sink method in meantime.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The hot water was turned off due to the leakage in the mop sink.The hot water was turned back on.It was observed that the water was taking at least 15-20 min to get hot again.-Fix the leakage and please do not turn off the hot water in the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine in sanitizer bucket was measured at 50 ppm. - Ensure the chlorine solution is changed at least every 2-4 hours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of perishable foods such as milk, raw shell eggs and waffle mix were measured at 11.3-11.6C. - Discarded. - Service the cooler and do not store any perishable foods in the cooler until it can maintain a temperature of 4C or less at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The concentration of chlorine sanitizers is not being monitored regularly. Staff member did not know where the chlorine test strips were located. - The concentration of chlorine sanitizer in dishwasher and sanitizer bucket must be verified daily. Chlorine must be used at 100 ppm.- Develop a log and record it daily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?