Cafe Med Restaurant & Shisha Lounge - Food
529 17 Avenue SW Calgary AB T2S 0A9 · Food - General
5 inspections
- 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 glass washer measured 0ppm iodine and was not dispensing soap. Repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The caulking around the bar hand wash sink was moldy and deteriorating.Replace moldy and deteriorating caulking.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of debris/dust on ceiling and upper walls in dishwashing area. Ensure this area is cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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 glass washer measured 0ppm iodine and was not dispensing soap. Repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The caulking around the bar hand wash sink was moldy and deteriorating.Replace moldy and deteriorating caulking.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of debris/dust on ceiling and upper walls in dishwashing area. Ensure this area is cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The caulking around the bar hand wash sink was moldy and deteriorating.Replace moldy and deteriorating caulking.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting board at the centre food preparation cooler on the cookline in the kitchen was worn, with deep scratches/grooves in it. It also had black marks on it.Either clean and resurface the cutting board, or replace it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
14 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Raw shell egg white was being put into the garlic sauce.Raw eggs carry the risk of salmonella. Use pasteurized egg in ready to eat sauce.
- 09. Are chemicals stored and handled in a safe manner?
- Pesticide spray cans were present in the facility.All pesticide application in food facilities must be done by pest control professionals. Remove the pesticide cans from the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature gauge for the walk-in cooler did not appear to be reading an accurate temperature. Ensure that all coolers contain an accurate thermometer or other means of verifying temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser for the hand wash sink at the entrance to the kitchen was not dispensing paper towels.Repair or replace the paper towel dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel dispenser or paper towels at the hand wash sink in the centre of the kitchen.Install paper towels in a dispenser at the hand wash sink in the centre of the kitchen.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hot water available at the hand wash sink in the beverage bar.Repair the hand wash sink to restore the hot water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap or soap dispenser at the hand wash sink at the tea station.Install hand soap in a dispenser at the tea station hand wash sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A rolling car was obstructing the hand wash sink at the entrance to the kitchen. A rolling table was obstructing the paper towel dispenser.Hand wash sinks and handwashing supplies must be unobstructed for use at all times.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Fruit flies were present in the facility.Ensure that adequate pest control is taking place in the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The caulking around the bar hand wash sink was moldy and deteriorating.Replace moldy and deteriorating caulking.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was exposed spray foam behind the ice well in the beverage bar. It had syrup accumulated on it.Surfaces must be smooth, non-absorbent to moisture and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Areas of the kitchen floor are damaged, with flooring missing in some areas.Repair/ replace the damaged flooring.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The cutting board at the centre food preparation cooler on the cookline in the kitchen was worn, with deep scratches/grooves in it. It also had black marks on it.Either clean and resurface the cutting board, or replace it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Used bandages were present in the cupboard at the entrance to the kitchen (the cabinet holding the first aid kit).Ensure that used bandages are discarded immediately.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature gauge for the walk-in cooler did not appear to be reading an accurate temperature. Ensure that all coolers contain an accurate thermometer or other means of verifying temperature.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Test strips for the quats (D10) sanitizer in use at this facility could not be identified during inspection. Acquire suitable test strips for all sanitizers in use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel for the kitchen line was placed too far away to be practical for handwashing. The napkins potentially used as an alternative were not available in a suitable dispenser. Paper towel was moved within vicinity of hand wash sink during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?