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Aggudo Coffee

6 - 338 10 Street NW Calgary AB T2N 1V8 · Food - General

5 inspections

  1. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in one of the spay bottles was measured less than 10 ppm.-Ensure that the bleach is maintained at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)The display cooler was measured at 8.3 degrees C.2) The small cooler was measured at 10.7 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration." Previous inspection"1)The display cooler was not working. The operator mentioned that the technician had already been called and will be there to repair the cooler.2) The small milk and drinks cooler was measured at 11 degrees C.Milk and juice inside the cooler were measured at 9 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Monitor the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was still not operational.-Ensure that the hand wash sink is fixed and supplied with hot and cold water." Previous inspection"Hand wash sink was not working. The staff was washing their hands in the 2-compartment sink.The manger mentioned that the hand sink water flow was turned off by the building due to some renovations.-Ensure that the hand wash sink is fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Outstanding violation"Spoons and forks were stored with business end up.-Ensure that the utensils are stored with handles on the top and business end down.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Area under and behind the ice machine was dirty.2) Area under the racks in the back storage area were dirty.-Clean the above mentioned areas.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)No food safe sanitizer was available.The bleach spray bottles were tested at 0 ppm.No bleach was present in the facility Operator got a new bleach bottle, and a new sanitizer was made which was tested at 100ppm.-Ensure that the bleach sanitizer is always prepared before starting of any food preparation. -Ensure that the bleach is maintained at 100ppm.2) The cleaning cloths were stored on the counters.-Ensure that the cleaning cloths are stored in sanitizer inn between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)The display cooler was not working. The operator mentioned that the technician had already been called and will be there to repair the cooler.2) The small milk and drinks cooler was measured at 11 degrees C.Milk and juice inside the cooler were measured at 9 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Monitor the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach tests trips were available.-Obtain valid test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was not working. The staff was washing their hands in the 2-compartment sink.The manger mentioned that the hand sink water flow was turned off by the building due to some renovations.-Ensure that the hand wash sink is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor lining near the dishwasher was in disrepair.-Fix the floor lining.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spoons and forks were stored with business end up.-Ensure that the utensils are stored with handles on the top and business end down.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Area under and behind the ice machine was dirty.2) Area under the racks in the back storage area were dirty.-Clean the above mentioned areas.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions