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An Affair To Remember

3716 2 Street NE Calgary AB T2E 3H7 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Mice droppings observed on the shelf in the dry storage area. The facility must be maintained in a clean and sanitary manner. The mice droppings must be removed, and the area must be cleaned and sanitized.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • Mice droppings observed in the hidden corner of the bakery, underneath the two-compartment sink and on the shelf in the dry storage area. The facility must be maintained in a clean and sanitary manner. The mice droppings must be removed, and the area must be cleaned and sanitized.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are boxes of food stored directly on the floor of the walk-in freezer. Ensure food is stored at least 6 inches above the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 72°C. The inspector informed the chef/staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use. Please also ensure that records of daily temperature checks are readily available on site.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by two-compartment sink was blocked by a large sheet pan rack. The hand sink must be readily accessible at all times to ensure proper hand hygiene. Remove the sheet pan rack and place in a separate area.
    • 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. No pest control records available to review. Pest control records must be readily available to review. Main pest control records onsite. 2. Mice droppings observed in the hidden corner of the bakery, underneath the two-compartment sink and on the shelf in the dry storage area. The facility must be maintained in a clean and sanitary manner. The mice droppings must be removed, and the area must be cleaned and sanitized.3. There were three decomposed mice in the trap underneath the two-compartment sink in the bakery and another mice in the trap in the dry storage area. The facility must be maintained in a manner that prevents the entry of pests and the limits the risk of a pest infestation. Address the issue with a professional pest control company. Ensure all gaps are sealed to prevent entry, cover food at all times, place food in pest proof containers, store food at least 6 inches above the floor.4. Fruit flies accumulating in the dry storage area where the onions were stored. Consult with a professional pest control to control the population of flies. Cover food at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many empty buckets and miscellaneous items stored in the equipment storage area and is difficult to monitor for pest. Remove any clutter and reorganize to ensure the area is easy to monitor for pest.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/chef that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag containing raw meat was stored on the floor in the walk-in freezer. The inspector informed the staff/chef that all food must be stored at least 6 inches above the floor. The bag was moved up the shelf during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 72°C. The inspector informed the chef/staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use. Please also ensure that records of daily temperature checks are readily available on site.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 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?
      • There was a gap on the bottom of the side door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.