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Annabelle's Kitchen

3574 Garrison Gate SW Calgary AB T2T 6N1 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT Sanitizer dispenser was unable to dispense at a concentration of 200 ppm. The Inspector demonstrated how to prepare a 100-ppm bleach sanitizer solution.It was observed that the dispenser was in disrepair (slightly falling off wall; requires force to push the dispenser button)REQUIREMENT: Ensure that the QUAT Sanitizer dispenser is in good repair and can dispense QUAT Sanitizer at 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the servery area was blocked/impeded by a bulk container with stacks of flour on top.REQUIREMENT: Ensure that this handwashing sink is accessible and that any relocated food items are stored in a safe and sanitary area.
  2. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine testing paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the service kitchenette was broken off the wall.Repair the soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap between the floor and cabinets in the service kitchen.Install a baseboard and seal the gap.
  3. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine testing paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the service kitchenette was broken off the wall.Repair the soap dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a gap between the floor and cabinets in the service kitchen.Install a baseboard and seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Trays in which dishes and utensils were stored had an accumulation of food debris.Thoroughly clean and sanitize the storage trays. Ensure that the storage trays are maintained sanitary.Staff cleaned the trays.2. There was a white plastic cutting board that was significantly grooved and discolored.Resurface or replace the cutting board.Staff discarded the cutting board.
  4. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Used cleaning cloths were stored directly on food prep. counters in the kitchen. 2) Cleaning cloths used to wipe the pizza knife was kept on the counter.3)Quat sanitizer bucket measured 100 ppm.4) Quat sanitizer spray bottle measured 100 ppmFresh sanitizer bucket was prepared and measured 200 ppm.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1 Utensils and tongs were stored in a stagnant water with a surface temperature of 27.8°C.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)Some foods were uncovered during storage in the walk-in cooler.Foods were covered.Cover all foods under refrigeration to prevent food from being contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened can of Red Bull energy drink was kept on a prep cooler contact surface.Store materials non-related to food contact surfaces in a separate area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A vape stick was kept on the rack used to store equipment.Articles not associated with food handling must be stored in a separate storage area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labelled.Spray bottles were adequately labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods in the prep cooler adjacent the ventilation canopy system measured between 7.1°C to 8.7°C.Ensure the cooler is maintained at 4°C or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic paste was stored on the counter with a surface temperature of 27°C.Food was discarded.Perishable foods must be always kept (cold) at 4°C or less or (hot) at 60°C or above.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was not chlorine test strip.There was no quat test strip.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Handwash sink in the kitchen was obstructed with dishwasher utensils crate.2) Handwashing sink at the severy area was obstructed with a bulk food bin with flour bag.Ensure that the handwash sinks are kept free and accessible at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Soap dispenser at the handwashing sink in the kitchen was empty.2) Soap dispenser at the handwashing sink at the severy area was empty.Equip handwashing sinks with soap.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was stored on the staff washroom vanity.Paper towel dispenser was equipped with paper towel.The paper towel was stored in a separate area.
    • 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 staff washroom door was opened. There was no self-closing device on the door.Install a self-closing device on the staff washroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There were deep grooves noted on the blue cutting board.The cutting board was promptly discarded, and a new one was being used.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored directly on food prep. counters in the kitchen. Store all cleaning cloths in a container of sanitizer when in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods were uncovered during storage in the walk-in cooler. Store all foods in a covered manner.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink in the kitchen was obstructed by kitchen equipment. Ensure that the handwash sinks are kept free and accessible at all times.