Bake N Shake - Food
4803 17 Avenue SE Calgary AB T2A 0V3 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Food observed in the alcohol walk-in--cooler, food was observed to be moldy, damaged, expired and not kept at proper temperatures. The walk-in-cooler was measured to be at 24 degrees C. Food was removed and destroyed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing stations including the washroom did not have any soap or paper towels in a dispenser. Ensure to stock all handwashing stations in the facility.
- 15. Is the facility free of a pest infestation?
- Pest droppings observed around the facility, please ensure to clean and remove. Seal all doors/holes, to prevent mice entry.Obtain regular pest control company to eliminate the mice.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two compartment sink appeared dirty.- Keep the two compartment sink clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- A deep clean of the facility is required as several mice droppings have been found in the convience store side.Clean all surface areas, with a sanitizer, clean all kitchen equipment, clean underneath, in-between and inside drawers. Please remove and declutter articles not associated with the day-to-day operation of the facility.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink was blocked.- Keep the hand washing sink clear for effective hand washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Two compartment sink appeared dirty.- Keep the two compartment sink clean.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine based sanitizing solution concentration measured to be above 200ppm.- Ensure to keep the concentration of chlorine solution at 100ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution measured to be 0ppm.The operator purchased the bleach jug and prepared the solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
1 infraction
- 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 and paper towel dispensers were empty.Ensure to refill the paper towel and soap dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?