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Cafe Le Matin

1A - 5720 Silver Springs Boulevard NW Calgary AB T3B 4N7 · Food - General

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacons with high moisture were left in the container by the counter. The bacons were placed back into the cooler.Ensure high risk foods are stored under 4C or lower.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was measured less than 100ppm at the bleach sanitizer bucket in the front. -Please test concentration of sanitizer daily to ensure a food safe concentration of 100ppm (1 teaspoon bleach per 2L water) is maintained.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were present in one of the hand sinks.-Ensure that the hand sink is properly supplied with hot/cold water, soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Cork wall behind the prep cooler. This wall can't be cleaned and sanitized when it gets dirty.Fix the wall. 2) Counter underneath the meat slicer- Edges exposing cork material. This material can't be cleaned and sanitized when it gets dirty. Fix the counter.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1)Baseboard was missing in an area under the coffee machine counter.-Fix the baseboard.2) Duct tape was used to fix the counters and the gap between the food counters.-Please do not use duct tape to seal or repair the counters as the duct tape cannot be cleaned.-Repair/replace the counters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Sanyo microwave was repaired with duct tape and clear tape. Fix or replace the microwave.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dirty utensils were stored in a cart.2) The flour mixer had food debris accumulated on it.-Ensure that the utensils are cleaned and sanitized regularly and clean the flour mixer.3) The display cooler at the front was not working properly, and the ambient temperature was measuring at around 9 degrees C.No perishable food was stored in the display cooler at the time of the inspection.-Repair/replace the cooler.4) Forks, knives and spoons were stored the wrong way.-Ensure that the utensils are stored in a way that the handle comes in contact with the hand.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer measured >1000 ppm in the back and bleach sanitizer bucket in the front was emptied. Staff was not using the test strips. Chlorine test strips were discolored.Please obtain sanitizer test strips and test concentration of sanitizer daily to ensure a food safe concentration of 100ppm (1 teaspoon bleach per 2L water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food and food containers were stored on the dirty stairs. Store all food and food items at least 6 inches off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Cork wall behind the prep cooler. This wall can't be cleaned and sanitized when it gets dirty.Fix the wall. 2) Counter underneath the meat slicer- Edges exposing cork material. This material can't be cleaned and sanitized when it gets dirty. Fix the counter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Sanyo microwave was repaired with duct tape and clear tape. Fix or replace the microwave. 2) Debris build-up on the meat slicer's hard to reach areas. Clean the meat slicer. 3) Large block of Ice build-up on the Energy cooler condenser unit.Defrost Energy cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black stains on the red door by the stairs. Clean the door.