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Bravo's Eatery

2 - 6115 4 Street SE Calgary AB T2H 2H9 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was observed stored directly in reused cardboard boxes. Operator transferred the raw meat into clean, food‑grade containers at the time of inspection.- Ensure to use clean, durable, food‑grade containers for storing raw meat.
  2. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food items (sliced onions, lemons, garlic, carrots) were placed uncovered in the top inserts of the refrigerator unit. Food temperature measured at 17.7C (discarded).- Repair the cooler. Ensure that food items are stored at an appropriate temperature range: <4C or >60C.
    • 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?
      • Mouse droppings noted in kitchen in areas included but not limited to underneath the dishwashing sink, behind the standing cooler and equipment and under the prep table.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas.- Ensure that adequate pest control is taking place in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Handwashing sink in the kitchen was slow to drain. Water pooling was observed in the basin during inspection.- Ensure the hand sink is repaired to improve drainage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils (trays, metal woks) were stored on the floor near the food counter.- Store all food products and utensils 6 inches above the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required behind the grill.
  3. Initial 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 floor vent was fixed with clear tape.- Ensure tape is removed, and fix the vent for smooth, non-porous and easily cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning required behind the grill.