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Aroma Cafe Bar / Las Delicias De Mexico

130 - 1721 29 Avenue SW Calgary AB T2T 6T7 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Closure order issue for permit non payment.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a cloth towel was hanging on the shelf. staff was using the cloth towel to dry hands throughout the day.Please remove the cloth towel and use paper towels to dry hands.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer was measured at 500ppm.Use 100ppm chlorine (1/2 teaspoon of bleach per L of water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Ground pork in the hot holding unit was measured at 22 degrees C. The hot holding unit was turned off. 2) Sausages in the hot holding unit was measured at 20 degrees C. The hot holding unit was turned off. 3) Flat of eggs were left out at room temperature. Eggs was measured at 22 degrees C. Discarded the eggs, ground pork and sausages.4) Sandwich display cooler was measured at 6.8 degrees C on the top shelf. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.5) Probe thermometer was not working. Provide a working probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not sanitized after rinsing. Follow the 3-step manual dishwashing. 1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize with 100ppm chlorine by submerging the dishes completely in the sanitizer for 2 minutes and then air dry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit restriction "No deep frying or extensive grease producing cooking".Pan frying eggs on the counter grill was being done without a commercial canopy. Follow restriction or provide a commercial canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the lights and pipes. Clean these areas.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich prep cooler had an ambient air temperature of 11C at the time of the inspection. The temperature was adjusted at the time of the inspection. Please monitor the cooler temperature to ensure it is able to maintain a temperature of 4C or below.