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Caffe' A-Roma

250 - 801 7 Avenue SW Calgary AB T2P 3P7 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit measured 55C. There were meat pies stored inside. Hot holding units must maintain a temperature above 60C to prevent the growth of bacteria. Repair the hot holding unit and ensure the temperature is maintained at 60C or above. Refrain from storing food inside until it has been repaired.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 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 was non-functional, and paper towels were placed beside the hand sink, where they were susceptible to becoming wet from water splashing.*Please repair or replace the dispenser to ensure it is fully operational.
  6. Risk Management Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities Food Handling Permit was not posted in the facility. Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach (Chlorine) sanitizer was tested and 0ppm chlorine was detected. A solution was re-mixed at the time of the inspection and was tested to be 100ppm (Satisfactory). Please ensure the chlorine sanitizer is frequently changed out and tested to be ensure it is mixed to a proper concentration to effectively sanitize (100ppm).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using both a Quat solution and a Bleach (Chlorine) solution for sanitizing but test strips for either could not be located. Please obtain both Quat and Chlorine test strips to test and verify the concentration of both solutions. Alternatively, switch to using only one of the sanitizer solutions and obtain the test strips for the chosen solution.
    • 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 located in the back kitchen was blocked by a metal cart. The cart was relocated at the time of the inspection. Please do not store anything in front of or in the basin of the hand sink to allow for unimpeded access to the hand sink. Food handlers must be practicing frequent hand washing and must be able to easily access and unobstructed hand sink.
    • 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 located in the front service area was not stocked with paper towel and staff were using s re-usable hand towel to dry hands. Please re-stock the paper towel dispenser and ensure staff are always drying hands with a clean single-use paper towel to a avoid cross-contamination. All hand sinks must always be stocked with liquid hand soap, single-use paper towels, and running hot/cold water to facilitate proper hand washing by food handlers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities Food Handling Permit was not posted in the facility. Please print and post a copy of your valid Food Handling Permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ice scoop was being stored inside the ice bin. The scoop was removed at the time of the inspection. (Corrected during the inspection)Please do not store the scoop inside of the ice bin to reduce food handlers coming in contact with the bulk ice when going to grab the scoop. 2) Knives were being stored in a knife block that was uncleanable. Please store knives in a manner that prevent contamination and can be easily cleaned. The small spaces in a traditional knife block can trap dirt, debris, and pathogens and can contaminate clean knives when they are placed back in the block.