Calabash Café
228 91 Street SW Edmonton AB T6X 1W8 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- ** - food and food related items were stored on the dirty floor, with unrelated items such as toys, in dirt and grime, and in a manner that was not sanitary.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- ** - handsink was not accessible for use: blocked by items - handwashing could not be properly performed.
- 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?
- ** - no pest control records were available upon request/were not maintained
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- ** - garbage was stored on the counter and not in the garbage
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** - all shelving, all large and small food equipment exterior and interiors, all sinks, fryer, oven, coolers, freezers, cupboard doors, ice machine, coffee machine, etc. exhibited a buildup of dirt, grime, food debris, etc.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - floors, walls, tables, chairs etc. exhibited a build up of grime, grease and filth - cleaning required.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - written cleaning schedule was not available/not in use
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ** - improper manual dishwashing was practiced: no required sanitizing step was being conducted. Please use the approved commercial dishwasher or wash dishes by hand using the following method: 1. soap and water in the first sink. 2. rinse under the tap with clean water. 3. SANTIZE for 2 minutes 4. air dry.
- 23. Is the facility maintained in a clean and sanitary condition?
- ** - cleaning required in the handsink and surrounding area to the handsink** - cleaning required on sinks, doors, and toilets for the washrooms. Must be cleaned daily and/or more than that if necessary
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?