Cafe Celeste Bistro
280 - 590 Baseline Road Sherwood Park AB T8H 1Y4 · Food - General
8 inspections
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ensure all food including prepared foods in the cooler are covered and protected from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked chicken placed on metal shelving at room temperature. Kitchen employee explained they cook, place on racks to cool for 2 hours then place in cooler.PHI explained the two hour rule is once high risk food is in temperature danger zone for two hours it is to be discarded not then cooled.PHI explained proper procedures for cooling foods: cook, place in cooler to cool rapidly in shallow pans/ trays,
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- boxes and buckets stacked on shelf to ceiling over the dishwashing area. Kitchen employee explained it was due to cold air coming into kitchen in winter.Fix the concern, remove the cardbaord and buckets.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice machine has black debris similar to mold inside. Ice machine to be emptied, cleaned and sanitized. -Started during the inspection but not complete.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required throughout the kitchen facility. There is a build up of dust and debris on various surfaces, walls and flooring.Many areas in kitchen prep area and dishwashing area are unorganized and require attention.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of Quat sanitizer solution in a bucket was measured to be at 400ppm. 200ppm solution was prepared during inspection.Ensure concentration of prepared Quat sanitizer solution is measured and required 200ppm maintained.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips were not observed for measuring the glasswasher sanitizer concentration.Obtain iodine test strips and ensure the glasswasher is always operating according to the manufacturers instructions.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips for glasswasher were expired. Chlorine test strips for the main dishwasher were not available on site. Ensure that all staff are trained in testing the sanitizer levels and provide proper test equipment. Sanitizer tests must be regularly performed on both units throughout the day.
- 23. Is the facility maintained in a clean and sanitary condition?
- Soiling of floors noted below equipment throughout the main kitchen. Provide a deep clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Glasswasher- Soap container was empty. Iodine container was low. Ensure that these supplies are checked regularly and re-fiiiled.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Lactic acid sanitizer was dispensing too high according to facility test strips.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Garbage bags were being used to cover rising dough. Ensure that packaging and containers are constructed of food grade material.Rising dough was covered by plastic wrap once requested by inspector.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher tested a chlorine residual greater than 200 ppm according to inspector test strips, and greater than 300 ppm according to facility test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was an accumulation of food debris on the back of the meat slicer. Ensure that meat sliver is properly disassembled, cleaned, and sanitized between use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?