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Baire Patch

110 - 330 Sage Valley Common NW Calgary AB T3R 1T8 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tapioca pearls were measured at 36 degrees C in the hot holding.The Tapioca pearls were discarded.-Please store perishable foods like Tapioca pearls either cold at 4 C or less, or hot in hot holding at 60 C or more or at room temperature for 2 hours. -If the pearls are kept at room temperature, following steps should be undertaken:• Time of hold must be under 2 hours• A written process and record keeping must be on hand in the facility describing time tracking methods and discard procedures.• The food must be discarded at the end of the hold time• Hold and discard process must be followed by staff.2) The marinated chicken was measured at 12 degrees C inside the stand in cooler.The marinated chicken was discarded.-Ensure that the perishable food under refrigeration is maintained at 4 degrees C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was measured at 66 degrees C.-Ensure that the high temperature dishwasher is measured at 71 degrees C at the plate level.-Please repair/replace or remove the dishwasher if not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were present in the paper towel dispenser at the front hand sink.A new roll of paper towels was placed by the operator.-Ensure that the hand sink is properly supplied with soap, hot and cold water and single use paper towels.
    • 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?
      • Food permit was not displayed.-Ensue that the food permit is posted in conspicuous place where it is visible to the patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored inside the food containers.-Ensure that the scoops are stored in such manner that the scoop handles do not come in contact with the food.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    0 infractions