Skip to content
Loading map…

Cafe Amore Bistro

10807 106 Avenue NW Edmonton AB T5H 4A7 · Food - General

4 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts containing marinara, bolognese and alfredo sauce were sitting on top of the hot-holding unit, and not inserted directly into the hot-holding unit. Internal temperature of the sauces was measured at 45C. Staff advised they were using this "extra" sauce to top up the sauce in the inserts that were sitting directly inside the hot-holding unit. REQUIRED ACTION: all perishable foods must be maintained at 60C or higher, or 4C or lower. Staff were instructed to re-heat the sauces to 74C and then place the inserts directly into the hot-holding unit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the tray of lasagna was measured at 50-55C in the hot-holding unit. Upon touching the unit, it was cold to the touch and was found to not be plugged into the electrical outlet. Staff were instructed to re-heat the tray of lasagna to 74C and then to maintain the food at 60C or higher. REQUIRED ACTION: always ensure that the hot-holding units are plugged in, turned-on and reaching the required temperature prior to placing cooked foods into the unit. These units will only maintain foods at the temperature that they are heated to before they are placed into the hot-holding unit- they will not heat foods any further.
  3. Demand Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • The kitchen spray bottle labeled Quat sanitizer did not contain sanitizing solution- a different chemical was in the bottle. Staff emptied the bottle, rinsed it out, and filled it with Quat sanitizer at 200 ppm during the inspection.
  4. Demand Inspection

    0 infractions