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Aroma Cafe Bar

1845 33 Avenue SW Calgary AB T2T 1Z1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 64C. Ensure dishwasher is able to reach 71C.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloth not in sanitizer by espresso machine. Ensure wet cloths are placed in sanitizer between wiping milk wands.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Unable to test dishwasher as it is a Meile professional and requires a data logger. Will go back to site. 2. Staff are hand washing and sanitizing cups. Facility has a 2 compartment sink and a dishwasher. Facility is not able to keep up with dishwashing demand. Hand washing is not permitted. It will be required more dishes be purchases and additional dishwashing cycles be performed. If staff continue to hand wash it will be required a third compartment sink or a dishwasher with a shorter cycle time be installed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink blocked by plants. Ensure hand sink is accessible at all times. 2. Soap is not in a dispenser at hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility using a flat top grill to fry eggs, meat products and tacos. No ventilation in place. Flat top can only be used for reheating low grease producing foods. Obtain written approval from fire or HVAC.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food contact surface sanitizer was not available at the time of the inspection. Please obtain a food safe sanitizer and have it prepared for the next inspection. Approved food safe sanitizers: - 100ppm chlorine (bleach) - 200ppm Quats
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The sneeze guard was measures to be 77 inches and 72 inches tall which meets the 6 feet height requirements but had a gap present at the bottom of the guard. Please close off the gap to ensure adequate protection is achieved.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A probe thermometer was not available on-site. Please obtain a probe thermometer to test the internal temperatures of food items. 2) The front display cooler was not equipped with a thermometer inside the cooler. Please ensure all coolers are equipped with thermometer's inside of the coolers to be able to monitor the cooler temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer test strips were not available on-site. Please obtain the appropriate test strips for whichever sanitizer you choose to use (chlorine test strips for a chlorine sanitizer solution or Quat test strips for a Quat sanitizer solution). Test strips must be available to be able to test and verify the concentration of the surface sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) All hand sinks were not stocked with liquid hand soap or paper towel. Please stock all hand sinks with liquid hand soap and paper towel to facilitate proper hand washing. 2) The plumbing was not finished at the hand sink in the kitchen resulting in the water having to be turned off at the hand sink. Please finish the plumbing and ensure that both hot and cold water is available at the hand sink. 3) The sensor for the automatic tap in the washroom was not functional and water could not be accessed. Please repair the sensor such that water is available at the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing for the hand sink in the kitchen was not finished. Please finish the plumbing such that both hot and cold water can be accessed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drywall was unfinished under and around the hand sink in the kitchen.Please finish the drywall such that the walls are smooth, cleanable, and impervious to moisture.