Black Salt Bistro
3 - 1211 14 Street SW Calgary AB T3C 1C4 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Container of raw beef was stored above lettuces and other vegetables.Store raw meat in a safe manner to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bunk bed was found in a separate room in the food facility.Sleeping quarters are not permitted in the food facility. Please remove the bunk bed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Low temperature dishwasher chlorine was measured less than 50ppm at the dishes.Fix the dishwasher and ensure chlorine is at 100ppm at the dishes. 2) Pots and pans were not sanitized after washing in the sink. Follow the three-step method for manual washing1) Wash with detergent and warm water2) Rinse with warm water3) Sanitize with 100ppm chlorine for 2 minutes and then airdry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Drinking water tap is added to the handwashing sink. Please relocate the drinking water tap. Handwash sink is for handwashing only.
- 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?
- 1) A dead mouse was found in the mechanical trap and mouse droppings were found on the dry storage floor and behind the white deep freezer. Remove mouse and clean the mouse droppings2) Pest report provided was from last year.Provide more recent pest reports for review. 3) Gap along the back delivery door.Fix the gap.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Stains and dirty plastic were observed on the Altosham door.Clean the door2) Stickers and sticker residues were on clean food containers. Rewash these containers. 3) Stains were observed on the walk-in freezer door. Clean the door.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Stains build-up on the floor hard to reach areas. Clean these areas. 2) Coolers and freezers temperatures were not checked or recorded daily. Dishwasher and Food surface sanitizer were not checked or recorded daily.Check and record coolers and freezer temperatures. dishwasher and food surface sanitizer daily.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was an unfinished cinder block wall located on the west side of the facility in the dry storage area.Finish the unfinished cinder block wall located on the west side of the facility in the dry storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The two compartment sink located on the south side of the facility was missing a faucet.Install a faucet on the south two compartment 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?
- Demand Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food safe food contact surface sanitizer available for use.Obtain food contact surface sanitizer. Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area whenever food is being handled.
- 09. Are chemicals stored and handled in a safe manner?
- The product available that the operator stated was to be used for sanitizing food contact surfaces required a final potable water rinse.Food contact surface sanitizer must not require a final potable water rinse. Find a food safe sanitizer that does not require a potable water rinse.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no residual chlorine at the dish level during the sanitize cycle for the low temperature dishwasher. Chlorine sanitizer did not appear to be dispensing. Rinse aid also did not appear to be dispensing.Repair the dishwasher so that sanitizer and rinse aid dispense. Ensure that residual chlorine at the dish level during the sanitize cycle measures 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available for use.Obtain chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel dispenser at the north hand wash sink.Install a paper towel dispenser at the north hand wash 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?
- Both hot water taps for the four compartment sink were leaking. Hot water source for both taps had been turned off due to the leaking.Repair both hot water taps to stop the leaking.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was an unfinished cinder block wall located on the west side of the facility in the dry storage area.Finish the unfinished cinder block wall located on the west side of the facility in the dry storage area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Several areas in the facility were missing baseboards.Replace missing baseboards.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The two compartment sink located on the south side of the facility was missing a faucet.Install a faucet on the south two compartment sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back dry storage area was cluttered. Some tables in this area had soil accumulation.Declutter and clean the dry storage area.
- 23. Is the facility maintained in a clean and sanitary condition?
- The customer washroom was unable to be inspected. The door was locked and the operator didn't have access.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. The sanitizer line was primed, and the dishwasher was re-run and tested. 100ppm chlorine was then detected at the plate level. Please ensure the dishwasher is run and tested prior to running dishes through the dishwasher to ensure it is sanitizing at a satisfactory concentration (100ppm).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) The chlorine test strips on-site had expired in April 2022. Please replace the expired chlorine test strips with new test strips to be able to accurately test and verify the concentration of the dishwasher. 2) The facility was unable to locate the Quat based test strips to be able to test the Quat surface sanitizer. Please obtain Quat test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- A build-up of food debris and dirt was observed behind and under equipment. Please clean the indicated areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?