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Brouhaha

100 - 609 14 Street NW Calgary AB T2N 2A1 · Food - General

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer solution in the spray bottles in the kitchen was measured at 0 ppm.-Ensure that the bleach solution is maintained at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Eggs and Creamers were stored at room temperature. -Ensure that the perishable food is stored at 4 degrees C or less or 60 degrees C or higher.2) Cheese in the insert was measured at 7 degrees C.-Ensure that the perishable food is measured at 4 degrees C or less under refrigeration.3) Cut fruits were placed on the ice.-Ensure that the perishable food is stored in an insert on ice so the temperature can be maintained at 4 degrees C or less.
    • 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 chlorine tested in the chemical dishwasher and no sanitizer was dispensed during the cycle.When observed no dish machine chlorine sanitizer bottle was available for dishwashing. It was explained to the operator that proper dish machine chlorine should be used to supply chlorine in the dishwasher to sanitize.-Ensure that the chlorine is maintained and tested at 100ppm for the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available in the facility.-Obtain valid 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?
      • Hand wash sink in the front was also used for washing juice mixers and glasses.-Ensure that the hand sink is designated for hand washing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris accumulation was observed under the cookline and in hard-to-reach areas.-Clean the areas.
  2. Risk Management Inspection

    0 infractions

  3. 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)?
      • The low temperature dishwasher was not functional. No detergent or sanitizer was dispensed during the cycle.Repair and use two compartment sink dishwashing method in the mean time.Sept 19, 2024The dishwasher was not fixed yet. The scheduled repair would be in the afternoon of Sept 19, 2024.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were taken out near the end of the operation. Eggs were instructed to place back into coolers.Only take out enough quantity that can easily use up within one hour.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was not functional. No detergent or sanitizer was dispensed during the cycle.Repair and use two compartment sink dishwashing method in the mean time.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hard boiled eggs were stored on the kitchen prep cooler around 26C.Eggs were discarded. Ensure to keep high risk foods under 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher detergent, sanitizer and rinse aid chemical feed lines were all connected to sanitizer.Repair so the dishwasher is functioning as designed.