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Bobby's Place

2150 - 47 Legacy View SE Calgary AB T2X 4A7 · Food - General

6 inspections

  1. Monitoring 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?
      • a) One ceiling panel in the kitchen was not put in place .b) Washroom door opens in back storage area and door was left wide open instead of having a sign posted to keep the door closed.Requirement:a) Put ceiling panel in place.b) Please remind your staff to keep the washroom door closed or provide an automatic closure device on the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no hot water supply at one of the two hand washing sinks located in women's washroom.Requirement:Please restore hot water supply at this hand washing sink.
  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperatures achieved at dish level during sanitizer cycle were: 69C in first cycle, 67C in second cycle ,64 C during third cycle.(Repeat violation from previous inspection)Requirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.Manually sanitize the dishes until dish washer is repaired.- Repair dish washer asap.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shredded cheese stored in prep cooler insert was 11.4CThis portioned cheese bag was stacked on bacon in the insert.Requirement:- Ensure that perishable foods are stored at 4C or less.- Cheese was discarded.-Do not stack food on prep cooler inserts to prevent temperature abuse
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperatures achieved at dish level during sanitizer cycle were 67C in first cycle, 64C in second and third cycle.Requirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.Manually sanitize the dishes until dish washer is repaired.- Repair dish washer asap.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shredded cheese stored in insert of prep cooler was 7.7, sliced cheese was at 7.9C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Shredded and sliced cheese were moved to bottom part of the prep cooler.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No cold-water supply was available at hand washing sink located in cooking area as supply was turned off from the valve below due to broken tap.Requirement:- Both hot and cold-water supply must be available at hand washing sink.- Repair/replace cold water tap to restore cold water supply asap
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Chemical buildup on the interior plate of ice machine making surface rough.Requirement:Clean the interior plate of ice machine to make surface smooth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vent located in dish washing area was clogged.Requirement:Clean the vent.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice machine was stored in a filthy container.Requirement: Store scoop in a clean container to prevent contamination of ice.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were provided in upright cooler located in cooking area and in bar cooler.Requirement: Provide thermometers in the coolers.
  6. Initial Inspection

    0 infractions