Skip to content
Loading map…

Cacao 70

109 - 302 Old Canmore Road Canmore AB T1W 0L5 · Food - General

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in refrigerator had food items measured at 5C; dial on outside of fridge and internal thermometer indicates slightly over 4C/40F. Adjust refrigerator to keep items at or below 4C and ensure daily temperature logs are maintained to monitor fridge.
    • 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?
      • Weatherstripping on back door is coming loose/missing screws. Repair weatherstripping and ensure back door fits tightly in frame.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some food debris was noted under upright freezer and around dishwasher. Thoroughly clean all areas that may have food debris.2. Ladder kept by back door is dusty/dirty/has food debris on steps. Store ladder out of food area or thoroughly clean surfaces.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths for specialty coffee machine and counters at front service area were used throughout the day and not kept in sanitizer. To avoid microbial growth on wet cloths, store in clean sanitizer solution or change cloths more frequently (maximum 4 hours).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Slicer had some crust on back of the blade (not in use at time of inspection). Ensure all areas of the slicer are washed, rinsed, and sanitized between uses or at least every 4 hours if using continuously.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fly strip was noted in middle of kitchen close to food preparation areas. No flies noted on strip or in kitchen. Remove strip and if used, put in non-food areas to protect food from becoming contaminated with flies.
    • 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?
      • Weatherstripping on back door is coming loose/missing screws. Repair weatherstripping and ensure back door fits tightly in frame.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Some food debris was noted under upright freezer and around dishwasher. Thoroughly clean all areas that may have food debris.2. Ladder kept by back door is dusty/dirty/has food debris on steps. Store ladder out of food area or thoroughly clean surfaces.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the spray bottles of quat sanitizer were only at 100ppm. Quat sanitizer to be between 200-400ppm. Corrected during inspection but please ensure after filling are checking the concentration in the bottles and refilling when concentration drops below 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a fly strip attached to shelf of a food prep table. Move strip to an area that is not near food or clean utensils.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several of the spray bottles of chemical were not labelled as to their contents. Please ensure bottles of chemical are properly labelled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Blender blades are being washed manually. They are not being sanitized after cleaning. These are to be cleaned, rinsed and then sanitized. Use dishwashing sinks in kitchen for this purpose.
    • 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?
      • There was a drain/fruit fly in the dishpit area. Please ensure this area is kept clean and dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Jacket was laying on top of containers of drink concentrate. Store personal items in a separate manner.Knife was being stored in gap between prep tables. Store knife in a sanitary manner. Corrected during inspection.Knives with purple handles had tape over the handles. Tape was removed during inspection.Apron and hat were hanging on side of shelf containing clean utensils. Store separately. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor around the dishwasher and grease trap needs cleaning. Debris has accumulated in this area.