Skip to content
Loading map…

Canary Coffee

102 - 710 8 Street Canmore AB T1W 2B6 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler not turning off taps with paper towel after handwashing. Also, need to ensure hands are washed/clean prior to any activity where hands could touch unwrapped food (e.g. scooping ice) or the inside of cups.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was only reaching 63-66C during the rinse cycle. Dishwasher to reach at least 71C to sanitize the dishes. Dishwasher to be repaired and take-out containers for customer service to be used as much as possible in the meantime; also all reusable utensils will need to be manually sanitized (e.g in 100ppm bleach/chlorine solution).
    • 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?
      • Expired food permit is on display. Post current food permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is also several items not longer used (e.g. broken ice machine) stored in the kitchen. Remove broken/unused items.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a damp cleaning cloth being left on the coffee machine. Cleaning cloths that are re-used are to be stored in sanitizing solution.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandler not turning off taps with paper towel after handwashing. Also, need to ensure hands are washed/clean prior to any activity where hands could touch unwrapped food (e.g. scooping ice).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some personal items (cellphone) and decor stored on shelves with foods/counter by food preparation. Store personal items and items not associated with food preparation away from food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was only reaching 63-66C during the rinse cycle. Dishwasher to reach at least 71C to sanitize the dishes. Dishwasher to be repaired and take-out containers for customer service to be used as much as possible in the meantime; also all reusable utensils will need to be manually sanitized (e.g in 100ppm bleach/chlorine solution).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer for checking the rinse temperature of the dishwasher at dish level could be located. Obtain a waterproof/water-resistant thermometer with a min/max function for checking the dishwasher. To be checked daily.
    • 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?
      • Expired food permit is on display. Post current food permit.
    • 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 is a shelf of raw wood under the two-compartment sink. Shelf to be made impervious to moisture so that it is easily cleanable or replace it with a shelf that is smooth, easily cleanable and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a damaged wooden spatula and a damaged wooden spoon in the back kitchen. These are to be discarded.There were some torn baking pan liners in the kitchen. These are to be discarded.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is good but there is a bit of debris on the floor along walls in the kitchen. The shelf under the oven in this area also needs some cleaning and some of the other shelving where this is some dust.There is also several items not longer used (e.g. broken ice machine) stored in the kitchen. Remove broken/unused items.
  4. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked tapioca pearls were being kept warm at 44C. Need to be kept at 4C or less or at 60C or higher. Were put into cooler during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the food storage shelves in the kitchen area was lined with a cloth. Please remove cloth. Shelf can be lined with a material that is smooth, easily cleanable and impervious to moisture.