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Bumblina Bakeshop

101 - 330 10 Street NW Calgary AB T2N 1V8 · Food - General

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both display fridges in the front area were very warm. Food on bottom and middle shelves was probed between 9.5-10C internally. Top shelves were around 23C but no perishable items were stored up there.-Maintain perishable foods at 4C or below-Move all perishable items out of fridge until bottom shelf reaches 4C. Operator may need to obtain display thermometers to show that each shelf is maintaining temperature, as the digital displays on the outside seemed to show that fridges were operating normally. Operator may also elect to display one of each item and store the rest in another working fridge, and bring out a properly refrigerated item to the customer upon purchase
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Main prep area flooring material has many chips, cracks, and gaps.-Repair or replace the flooring so that it is smooth and impervious to moisture
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both display fridges in the front area were very warm. Food on bottom and middle shelves was probed between 9.5-10C internally. Top shelves were around 23C but no perishable items were stored up there.-Maintain perishable foods at 4C or below-Move all perishable items out of fridge until bottom shelf reaches 4C. Operator may need to obtain display thermometers to show that each shelf is maintaining temperature, as the digital displays on the outside seemed to show that fridges were operating normally. Operator may also elect to display one of each item and store the rest in another working fridge, and bring out a properly refrigerated item to the customer upon purchase
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Main prep area flooring material has many chips, cracks, and gaps.-Repair or replace the flooring so that it is smooth and impervious to moisture
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Main prep area flooring material has many chips, cracks, and gaps.-Repair or replace the flooring so that it is smooth and impervious to moisture2) Some drop ceiling tiles in the dishwashing area are water stained and warped.-Replace damaged drop ceiling tiles. Ensure tiles are smooth and washable (not perforated)
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 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 ceiling tiles in the side kitchen were porous type. Replace the porous ceiling tiles with the ones that are water resistant and are cleanable.The staff washroom in the kitchen is missing a self-closing device.Install a self closing device for the staff washroom door.