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Choices Benz Bistro

2450 Country Hills Boulevard NE Calgary AB T3J 0X1 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine sanitizer in a spray bottle was measured at a concentration exceeding 500 ppm.- Operator diluted the concentrated solution to 100 ppm.Ensure to always have the concentration of the sanitizing solution measured at 100 ppm and verify with test strips, as very high concentrations are not food safe.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container with utensils/cutlery was placed beside the handwashing sink in the front preparation area.- Operator was instructed to remove and relocate the container of utensils.Ensure that utensils are stored in such a manner that they are protected from contamination during handwashing.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding temperature ranged between 54-55 degrees.- Operator increased the temperature of hot holding.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have max/min waterproof thermometer to confirm hot temperature for dishwasher.- Have a max/min waterproof thermometer.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter.Bleach spray bottles were available between 100 to 200ppm.Cleaning cloths were kept in a sanitizing bucket at 100ppm.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurrent violation:Some food items in the standing cooler were not labelled.Ensure food items are adequately labelled to identify their content.Previous violation:Some foods in the standing cooler were unlabeled and uncovered. **Cover all foods in the cooler and label all portioned foods.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwash soap dispenser at the back kitchen was empty.Additional soap dispenser was available and promptly restocked.2. Paper towel was placed on the counter. Paper towel was promptly removed.Ensure paper towel is placed on a paper towel dispenser.