Cactus Club Cafe
2612 39 Avenue NE Calgary AB T1Y 7J9 · Food - General
10 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A ready-to-use surface sanitizer bucket was tested and found to have 0 ppm sanitizer concentration. The sanitizer dispenser was checked and adjusted, and the sanitizer concentration tested within the acceptable range. - Ensure all ready-to-use sanitizer solutions are prepared and tested to the appropriate concentration using the available sink and surface sanitizer test strips.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical dishwasher was tested and found to be dispensing chlorine sanitizer at 0 ppm. After multiple cycles and priming the sanitizer lines, the chlorine sanitizer concentration was retested and found to be 100 ppm.-Ensure the chemical dishwasher is routinely checked to confirm the chlorine sanitizer is dispensing at the required concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher chlorine was measured at 0 ppm. - The dispenser was not fully submerged, and no chlorine was dispensing so the operator moved the dispenser such that it is fully submerged and is dispensing chlorine. The dishwasher was retested, and the concentration was at 100 ppm.
- 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 sink near the cooking line had a bottle of soap with no dispenser. - Please ensure to have a dispenser for soap.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Hard to reach areas in dry storage area were visibly dirty. 2)There was grease and debris built up in between equipment on the cook line.-Please ensure to clean the hard to reach areas in dry storage and in between the equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed many food handlers wearing watches and hand jewelry. It's hard to imagine that the hand is washed properly under a ring or watch. Hand washing is the most important thing to prevent cross contamination from food handlers.No hand jewelry or watches while handling food.Personal items do not belong in the kitchen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ensure that clean utensils are stored in sanitary manner. Clean the inside of the 3 clear, utensils storage containers at the dishwashing area
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ensure that clean utensils are stored in sanitary manner. Clean the inside of the 3 clear, utensils storage containers at the dishwashing area
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions