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A1 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General

3 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food surface sanitizer was available at the time of inspection. Food surfaces were not being sanitized. Provide sanitizer. Use 100ppm chlorine or 200ppm quat sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not removed gloves after touching the cash register before going back to food handling. Stains were noted on the staff gloves. Staff were not washing hands before putting gloves on.Remove gloves when they get dirty and wash hands before putting gloves on.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kombucha cooler was unplugged. Cooler temperature was measured at 18 degrees C. Store all perishable foods at 4 degrees C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) No sanitizer was available. Containers, utensils and equipment were not being sanitizer. Follow the three-step manual washing. 1) wash with warm soapy water. 2) rinse with warm water.3) sanitize with 100ppm chlorine or 200ppm quat by submerging for 2 minutes and then air dry.2) Large containers and colanders do not fit into the small sinks. Water from dishwashing was damaging the cupboard doors below. PLEASE REMOVE ALL LARGE CONTAINERS AND OTHER ITEMS UNTIL ADEQUATE SINK INSTALLED TO WASH, RINSE AND SANITIZER THEM.Increase sink size or use containers that will fit into the sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Spoon was stored in the handwash sink.Enjoy handwash sink is for handwashing only.2) Fruit stains were on the paper towels. Provide a proper paper towel dispenser to protect the paper towels from getting dirty.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control at the booth or monitoring trap to monitor for pest. Provide pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Water damaged on the front cupboard doors. Fix the cupboard doors.2) Water was leaking into the holes next the sink tap. Container below the sink was full of waste water. Seal the holes to prevent water leaking into a container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Zumex juice machine plastic cover was repaired with duct tape. Replace the plastic cover. 2) Broken lids and containers.Replace all broken items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dried fruit debris was build-up on the display cooler vents and floor. 2) Cupboard and cooler doors were sticky to touch. Dried juices noted on these surfaces. Clean these areas.