Buon Giorno Restorante Italiano
1201 17 Avenue SW Calgary AB T2T 0C1 · Food - General
9 inspections
- Demand Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ice served to customers in the bar area was not protected from handwashing splashes.-Install a splash guard to protect food (ice) from contamination during hand washing.
- 09. Are chemicals stored and handled in a safe manner?
- Two spray bottles for santizing the food prep area in the kitchen were unlabeled.Operator labeled them as bleach after 100ppm of chlorine sanitizer were measured.-Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Ice scoop was found on top of the ice machine in the basement.Operator washed and sanitized the ice scoop in the dishwasher and placed in a clean container.2. Ice scoop was found on ice at the bar station.Operator placed ice scoop in a clean container.-Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was initially no food contact surface sanitizer solution available in the bar area.A bottle was placed in the bar during inspection. Ensure that food contact surface sanitizer is prepared and readily available for use in all food handling areas at all times.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical bottles (vinegar and water and food contact surface sanitizer) were unlabeled.Bottles were labelled during inspection. Ensure that all chemical bottles are labeled to help prevent accidental misuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A few coolers/freezers were missing thermometers inside them.Ensure that all coolers and freezers are equipped with functional thermometers inside them.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink in the basement food preparation space was obstructed by a pot burner and some utensils.Ensure that all hand wash sinks are free of obstructions and available for use at all times.
- 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?
- Some fruit flies were present in the facility.Ensure that adequate pest control is taking place in the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food contact surface sanitizer prepared initially.Chlorine based food contact surface sanitizer was prepared during inspection. Concentration measured 100 ppm. Spray bottles were placed in each food handling area. Ensure that food contact surface sanitizer is prepared and readily available in each food handling area at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser for the bar hand wash sink was located too far away from the hand wash sink.The paper towel dispenser was relocated close to the hand wash sink during inspection. The paper towel dispenser must be located close to the hand wash sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was a rolling table blocking access to the west hand wash sink in the kitchen. This rolling table has to be used/stored somewhere that is not going to impede access to hand wash sinks.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser for the basement food preparation hand wash sink was empty of paper towels.Dispenser was refilled during inspection. Ensure that all paper towel dispensers are stocked with paper towels at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food contact surface sanitizer available required a final potable water rinse.Obtain a food contact surface sanitizer approved by Health Canada.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The maximum temperature for the steam table water measured 40 degrees Celsius.The steam table must be able to achieve water temperature of at least 60 degrees Celsius.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Maximum water temperature at the dish level for the high temperature dishwasher in the bar measured 30 degrees Celsius.Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap or paper towels available at the bar hand wash sink.Ensure that liquid soap in a dispenser and paper towels in/on a holder or dispenser are available at all hand wash sinks.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap or paper towels available at the prep kitchen hand wash sink.Ensure that liquid soap in a dispenser and paper towels in/on a holder or dispenser are available at all hand wash sinks.
- 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 basement washroom construction is incomplete. Awaiting partitions to be installed between toilets in the female washroom, and for the partition for the toilet in the male washroom.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions