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Cheese Challet

221 - 4307 130 Avenue SE Calgary AB T2Z 3V8 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The meat slicer was dirty with debris from the previous day(s).-breakdown the meat slicer; clean and sanitize it after each use.2) The large can opener was dirty with previous food/sauce.-clean and sanitize the can opener after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was stored at room temperatures (21Celsius). The label on the item also stated to keep refrigerated AND reheat to 74C prior to use.-store garlic butter at 4C or less, OR 60C or above.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain sanitizer test strips to measure concentration.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The meat slicer was dirty with debris from the previous day(s).-breakdown the meat slicer; clean and sanitize it after each use.2) The large can opener was dirty with previous food/sauce.-clean and sanitize the can opener after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was stored at room temperatures (21Celsius). The label on the item also stated to keep refrigerated AND reheat to 74C prior to use.-store garlic butter at 4C or less, OR 60C or above.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain sanitizer test strips to measure concentration.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared for surfaces at the time of inspection.**Please ensure sanitizer is prepared for surfaces during operation (bleach or a quat solution)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated during interview that a sanitize step was not being performed during dishwashing.Staff stated dishes are washed with soap and water.**Dishes must be washed/rinsed then followed by a sanitize step (bleach or a quat solultion)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no bleach test strips onsite for preparing a sanitizer solution.**if bleach is the intended sanitizer, please ensure to obtain test strips for checking the strength of the solution
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed on top of the pizza oven. Accumulation of dust and crumbs.- Clean this area and ensure regular cleaning is done.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A blue plastic container had a broken/cracked lid in the freezer.- Replace the container and ensure it is in good condition.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer dispenser at 3-compartment sink was tested and reading 0ppm. Staff also tried their own test strips and read 0ppm.- Get dispenser repaired and ensure correct concentration of sanitizer for proper dishwashing and use for surface sanitizer buckets.- Staff was able to make bleach and water mix sanitizer solution as an interim for both dishwashing and surface sanitizer solution buckets until dispenser is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand wash sink close to front of house is blocked by stacks of beverages.- Remove the beverages and ensure all hand wash sinks are not blocked and restricted from access.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed on top of the pizza oven. Accumulation of dust and crumbs.- Clean this area and ensure regular cleaning is done.