Skip to content
Loading map…

Cafe 100%

110 - 30 Country Hills Landing NW Calgary AB T3K 5P4 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The standing freezers in the kitchen.2. All the prep coolers in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items had a build-up of food debris/dirt/dust:1. The floors below the food equipment, below the shelves and in hard-to-reach areas throughout the kitchen.2. The walls of the walk-in cooler.3.Floors and walls around the sink washing area.4. The shelves throughout the facility.**Have these areas/items cleaned and sanitized. **Have the kitchen decluttered and organized to allow for proper sanitation and pest monitoring activities.
  3. Demand 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 mechanical dishwasher was not sanitizing dishes at the time of the inspection. The final rinse temperature was 64 degrees C. **Have the dishwasher repaired to ensure it can achieve adequate sanitizing temperatures of 71 degrees C at dish-level.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require cleaning:1. The standing freezers in the kitchen.2. All the prep coolers in the kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items had a build-up of food debris/dirt/dust:1. The floors below the food equipment, below the shelves and in hard-to-reach areas throughout the kitchen.2. The walls of the walk-in cooler.3.Floors and walls around the sink washing area.4. The shelves throughout the facility.**Have these areas/items cleaned and sanitized. **Have the kitchen decluttered and organized to allow for proper sanitation and pest monitoring activities.
  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mixing bowls with no handles were observed to be used as a scoop and buried in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product.Please do not handless bowls or containers for bulk ingredients and replace it with food grade scoops with handles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Used rice scoops and other utensils were stored in stagnant room temperature water, creating the ideal environment for bacteria to grow.Please store used utensils in an ice water bath measuring 4C or below to inhibit the growth of harmful bacteria.
  5. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mixing bowls with no handles were observed to be used as a scoop and buried in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product.Please do not handless bowls or containers for bulk ingredients and replace it with food grade scoops with handles.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired.Obtain chlorine test strips within their expiry date so that the concentration of chlorine for the dishwasher can be accurately verified and that surface sanitizer solution strength can be accurately tested.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Used rice scoops and other utensils were stored in stagnant room temperature water, creating the ideal environment for bacteria to grow.Please store used utensils in an ice water bath measuring 4C or below to inhibit the growth of harmful bacteria.2) Deep grooves were observed on cutting boards surfaces located along the prep line in the back, creating areas that can trap contaminants.Please resurface or replace the cutting boards3) The cold water handle was found to be missing from the faucet in the dishwashing area, preventing the use of cold water at that station.Please repair the indicated area.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mixing bowls with no handles were observed to be used as a scoop and buried in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product.Please do not handless bowls or containers for bulk ingredients and replace it with food grade scoops with handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two bus bins of frozen raw chicken wings were observed thawing in room temperature on top of the chest freezer. Thawing in room temperature allows the outer layers to reach temperatures where harmful bacteria can grow, while the inside may still be frozen, increasing the risk of bacterial contamination and foodborne illness.The operator was instructed to move the frozen chicken wings into the cooler. The operator was informed about correct thawing techniques. Ingredients must be thawed by placing them in the cooler overnight, running them under cold water, using a microwave if they are cooked immediately afterward, or as part of the cooking process.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was tested three times using a probe thermometer and was found to be ineffective in sanitizing dishes, reaching only 64C. To ensure proper sanitization, the temperature of the mechanical dishwasher must reach 71C or higher.Please repair the mechanical dishwasher to ensure it is sanitizing dishes by reaching temperatures of 71C or higher. The operator was instructed on how to properly prepare a 100 ppm chlorine sanitizer solution in the basin. They were also advised to use the dishwasher for washing dishes and to fully submerge the dishes after in the sanitizer for a minimum of two minutes. All dishes must be allowed to air dry after sanitizing. This method must be used until the dishwasher has been repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired.Obtain chlorine test strips within their expiry date so that the concentration of chlorine for the dishwasher can be accurately verified and that surface sanitizer solution strength can be accurately tested.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Used rice scoops and other utensils were stored in stagnant room temperature water, creating the ideal environment for bacteria to grow.Please store used utensils in an ice water bath measuring 4C or below to inhibit the growth of harmful bacteria.2) Deep grooves were observed on cutting boards surfaces located along the prep line in the back, creating areas that can trap contaminants.Please resurface or replace the cutting boards3) The cold water handle was found to be missing from the faucet in the dishwashing area, preventing the use of cold water at that station.Please repair the indicated area.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Heavily contaminated cleaning cloths were stored on food handling surfaces.Ensure that cleaning cloths are stored in sanitizer in-between uses and is laundered once heavy contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. The rice scoop had rice debris and was stored at room temperature.Ensure to store the scoop in ice water to prevent growth of pathogens.2. A pot of soaking vegetables and marinate was stored on the floor.Please ensure to store all food items at least 6 inches above the ground.
  8. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter.Cleaning cloths were kept in a sanitizing bucket.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods including chicken were observed sitting on the counter uncovered in large quantities.2. Food kept in inserts during hot holding were uncovered.3. Utensils were stored on the counter.Foods were promptly covered and refrigerated. Ensure foods are brought out in small quantities.Ensure utensils are stored in a sanitizing bucket to prevent the growth of harmful microorganisms, ice-baths or washed after each use.