Brie & Banquet
524 42 Avenue SE Calgary AB T2G 1Y6 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer in spray bottles were measured over 200ppm, bleached out the test strips.- Corrected during inspection, 100ppm solution mixed. Concentration and mixing method discussed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Operator unaware of the required reheating temperature of cooked frozen high-risk foods, and a probe thermometer was not available at the time of inspection.- Ensure high risk foods are reheated to minimum 74C (165F) and confirm with a probe thermometer. A timer system was implemented to reheat, please confirm the temperature after reheating and adjust the time if needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions