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Cassis Bistro

105 - 2505 17 Avenue SW Calgary AB T3E 7V3 · Food - General

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A smartphone was placed on a slicer machine at the base (i.e. where sliced food would make contact).This phone was removed during the inspection.REQUIREMENT: Phones cannot be placed or stored on top of food-contact surfaces. Keep phone in a non-food handling area - handwashing must follow after touching or interacting with a smartphone.
    • 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 readily available at the time of the inspection.REQUIREMENT: Ensure that pest control records are readily available for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding Item: Ice buildup was noted on the food in the walk-in freezer.REQUIREMENT: Investigate the cause of the ice-build up in the walk-in freezer. Make any necessary fixes.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter. The cleaning cloths were being re-used after cleaning.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) An ice cream scoop was stored in a stagnant water.-Ice cream scoop was stored in 200 ppm quats sanitizer solution.2) Utensils used to serve chocolate mousse were stored in a stagnant water.-Utensils were stored in 200 ppm quats sanitizer solution.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Corn soup on the cook top measured 50.4°C. The cook top was turned off.-The corn soup was reheated to 84°C.
    • 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 at the handwashing sink in the bar area.-The staff restocked the handwashing sink with paper towelStore the paper towel in a suitable paper towel dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the prep cooler cutting board, mini cutting boards used to cut fruits and vegetables.-Resurface or replace cutting boards.2) Ice buildup was noted on the food in the walk-in freezer.Fix the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update June 15, 2023:- Recordkeeping still needs to be done. - Develop a spreadsheet and/or checklist to monitor previously noted items below.Coolers, freezers, dishwashers and food surface sanitizer were not recorded. - Check and record these items daily.