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Byblos Bakery

2479 23 Street NE Calgary AB T2E 8J8 · Food - General

10 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Outstanding**Prep cooler in the kitchen measured 18.8*C at the time of inspection. **Please repair immediately.
    • 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?
      • **Outstanding**A gap was observed at the bottom of the overhead door #1 in the back area. **Please replace or repair the weatherstripping to prevent the potential pest entry.
  6. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Outstanding**Prep cooler in the kitchen measured 18.8*C at the time of inspection. **Please repair immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Following food items in the prep cooler measured greater than 15*C internally and were discarded by the operator during inspection. - 1 container of Beef at 16°C. - 2 bottles of Tahini sauce. - 1 tray of Falafel (deep fried chickpea balls) containers of paneer measured at 16.8°C and 18.8°C in the prep cooler. - A bag of cheese measured at 17*C. **Ensure high risk foods stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Outstanding**Hand sink faucet in the front kitchen was in disrepair. - Operator stated that the faucet was leaking so they closed the valve from below. **Please repair.
    • 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?
      • **Outstanding**A gap was observed at the bottom of the overhead door #1 in the back area. **Please replace or repair the weatherstripping to prevent the potential pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**2-compartment sink faucet was leaking in the baklava room at the time of inspection. **Please repair.
  7. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use container without handle observed in the bulk food container. - Operator removed the container during inspection. **Use container with handles and store them in separate food grade container to prevent cross contamination of food. **Do not reuse single use containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-perishable food products observed on floor in the dry storage area. **Ensure food is stored at a minimum of 6 inches above the floor to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Falafel (Chickpeas) balls measured at 26*C in the baklava room. - Operator stated that they keep the falafel at room temperature for 2 days. Operator moved the falafel to the walk-in-cooler at the time of inspection.**Ensure high risk food is cooled down from 60*C to 20*C within 2 hours and then 20*C to 4*C in cooler within next 4 hours to prevent bacterial growth.Note: This inspection Falafel was deep fried two and half hours ago as per operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler in front kitchen measured 9.4*C. - Operator moved the food to different cooler during inspection. **Please repair. **Ensure high risk food stored in cooler are maintained at 4*C or below 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?
      • Hand sink faucet in the front kitchen was in disrepair. - Operator stated that the faucet was leaking so they closed the valve from below. **Please repair.
    • 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?
      • A gap was observed at the bottom of the overhead door #1 in the back area. **Please replace or repair the weatherstripping to prevent the potential pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-compartment sink faucet was leaking in the baklava room at the time of inspection. **Please repair.
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the room where the sweets are prepared, utensils are stored in dirty containers.Ensure that storage containers for clean utensils, are also cleaned and sanitized as often as necessary.
  10. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the room where the sweets are prepared, observed a large gas burner and a dirty (sticked to the table) oven mitt, on the preparation table where employees were preparing sweets.Must ensure that food contact services and food are protected from contamination.Remove the mitt and the burner, wash and sanitize the table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the room where the sweets are prepared, utensils are stored in dirty containers.Ensure that storage containers for clean utensils, are also cleaned and sanitized as often as necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Do not store the scoop for ice on the top of the machine. Use a readily cleanable container. 2. do nor store the serrated knife at the store between the two tables.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the storefront observed built-up dirt on the side of the scale.All equipment in food premises must be kept clean and sanitary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the room where the sweets are prepared, observed 3 containers of dirty utensils stored on a shelf.Utensils must be washed and sanitized before storage.