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Chianti Cafe And Restaurant

444 - 10816 Macleod Trail SE Calgary AB T2J 5N8 · Food - General

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution in bucket sanitizer was above 200ppm for the kitchen and front area. Operator diluted the solution to 100ppm.-Ensure chlorine sanitizing solution is maintained at 100ppm for food safety
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following potentially hazardous food were stored outside temperature control with surface temperature:1. grounded vegetables at 8.1*C2. whipped butter 11.1*C3. cooked carrots 80*C4. shrimps in water 4.1*COperator returned items to cooler and got shallow pans for cooling the cooked carrots.-Ensure all food are stored in cooler within 2 hours.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station at the entrance of the kitchen was blocked with food cart and containers in the sink. Operator removed items.- Ensure handwashing station is always accessible
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in dispenser at the staff washroom. Operator stated that dispenser was broken.-Use a temporary paper towel dispenser-Repair paper towel dispenser-Ensure there is paper towel in dispenser for hand drying at handwashing station.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The splash guard installed between the handwashing sink and drying shelves does not protect the dishes from splashes at the main kitchen.-Move the splash guard higher or install another.2. Bowls used as scoops were stored in the bulk food directly in contact with food at the dry storage. -Use scoops with handle-Store scoops with handles sticking out of the food for easy handling without contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust/dirt/grease build up:1. Ceiling and vent hood at the kitchen2. inside the ice-cream freezer3. inside of the microwave4. Hard to reach areas beside and underneath the cookline and dishwasher-Clean the indicated area
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips onsite.
  4. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some thermometers missing in several coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen cleanliness needs to be improved. Some areas of concern include, but are not limited to: 1. Food debris and grease observed along the main cook line, prep areas and on floors throughout kitchen. - please increase cleaning/sanitation frequency, particularly in high traffic areas to reduce the amount of buildup.*Still in violation.
  5. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some thermometers missing in several coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips onsite.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen cleanliness needs to be improved. Some areas of concern include, but are not limited to: 1. Food debris and grease observed along the main cook line, prep areas and on floors throughout kitchen. - please increase cleaning/sanitation frequency, particularly in high traffic areas to reduce the amount of buildup.*Still in violation.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer buckets available in the kitchen, or bar area at the time of the inspection. This was corrected during the inspection and staff prepared quats sanitizer buckets, which measured 200 ppm as required.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were found on food preparation surfaces. Please ensure that cleaning cloths are stored in quats sanitizer buckets when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooked meats were being stored on a rolling cart, at room temperature. 2. Raw chicken was found on a rolling cart, at room temperature. The cooked meat and the raw chicken was moved to the cooler during the inspection. Ensure all high-risk food items are being stored at or below 4C, or at or above 60C. If cooked foods are being cooled, they must be cooled rapidly from 60-20C in 2 hr or less, and 20-4C in 4 hr or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in the main cooking area of the kitchen is in disrepair and is not smooth or easy to clean. Please repair flooring so that it is smooth and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen cleanliness needs to be improved. Some areas of concern include, but are not limited to: 1. Mechanical ventilation canopy had build-up of grease and debris- The operator indicated that the facility is scheduled for their routine ventilation cleaning in the coming week. 2. Food debris and grease observed along the main cook line, prep areas and on floors throughout kitchen. - please increase cleaning/sanitation frequency, particularly in high traffic areas to reduce the amount of buildup.