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Cafe Karak

63 Savanna Boulevard NE Calgary AB T3J 0Z1 · Food - General

4 inspections

  1. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Not all food handlers were wearing hair restraints.**Ensure all food handlers are wearing adequate hair restraints.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The food temperatures of the high-risk food items in the top inserts of the line cooler measured between 12 to 14 degrees C. The ambient temperature of the bottom compartment measured at 7.5 degrees C.**Ensure the cooler is adjusted/repaired to ensure it can maintain adequate food temperatures of 4 degrees C and below.-The items in the top inserts were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The bar cooler measured at 6 degrees C. **Have the cooler adjusted/repaired to ensure it can maintain adequate temperatures of 4 degrees C and below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler drawers below the steel prep table were not maintaining adequate food temperatures during the inspection, measured between 6.5-7.8 degrees C.**Have the cooler adjusted/repaired to ensure it can maintain adequate temperatures of 4 degrees C and below.
    • 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 in the kitchen was not supplied with paper towel during the inspection.**Ensure all hand sinks are supplied with the required articles for proper hand washing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • An accumulation of food debris/dirt/food spills/dust were observed with regards to the following items:1. The microwave oven.2. The cupholders in the front service area.3. The utensil trays in the front service area.3. The microwave oven.**Have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of food debris/dirt/food spills/dust were observed with regards to the following areas/items:1. The shelves throughout the facility.2.The floors below the equipment on the cookline.3, The floors below the coolers and counters.4. The floors below the dry storage shelves.Please have the areas cleaned.-In addition to the required cleaning, please have the storage areas of the kitchen decluttered and organized to allow for proper pest monitoring and sanitation activities
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Dry ice was being used as an additive to beverages. The inspector asked for a proof of food-safe for the dry ice but was not available during the inspection. The operator mentioned that they will be reaching out to their dry ice supplier to provide a certification that the dry ice is safe for food.
  4. Initial Inspection

    0 infractions