Calgary Chocolate Factory
14 - 3200 14 Avenue NE Calgary AB T2A 6J4 · Food - General
4 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The sanitizer dispenser located in the Dragée room was empty and sanitizer bottles had a concentration of 0ppm.**Operator had an adequate amount of back-up quat sanitizer concentrate and remade a new sanitizer bottle. Solution was tested at 200ppm. **Have the quat dispenser serviced and maintained regularly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were no quat test strips to test the quat sanitizer solution being dispensed. **Obtain appropriate test strips to ensure adequate sanitizer concentrations are achieved.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of sugar was stored directly on the ground in the dry storage room. **All food items must be stored at least 6 inches off the ground.
- 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?
- 1. There were mice droppings observed in several areas, namely:a. The dry storage areab. The dragée areac. The finished product storage aread. The receiving area**Have these droppings cleaned. To safely clean mice droppings soak them with a bleach solution before cleaning them using paper towels and wearing appropriate PPE. Do not vacuum/sweep the droppings.2. When asked, no pest control records were available for review.**Develop a consistent written pest control program to monitor for pests or seek and follow the recommendations of a pest control operator. 3. There was a significant gap under the fire exit door.**Install weatherstripping to ensure that the premises remain vermin proof.
- 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. There was unfinished wood on parts of the ceilings, walls in the chocolate area. 2. There was unfinished wood on the bottom of a prep table **Have these areas re-finished/painted to ensure they remain smooth and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The table-sized cutting board in the packing area had deep grooves and scratches. **Resurface the board to ensure that the surface remains smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was plastic wrap on the bottom of a prep table in the chocolate area. 2. There was plastic wrap on the walls in the chocolate area. **Remove all plastic wrap to ensure surfaces remain smooth and cleanable. 3. Chocolate molds had chocolate residue on them from previous uses. When asked the operator advised that they clean chocolate casing mold trays once every 2 weeks. **Increase the frequency of cleaning to reduce risks of contamination and attracting pests.4. The ventilation system in the demolding area was observed to have dust buildup.5. The ceiling in the demolding area had food splatters. **Clean the above areas and increase their cleaning frequency.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- Pest control records were not being maintained.Establish a pest control monitoring system and maintain records.
- 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?
- Initial Inspection
0 infractions