Choices Cafe And Bistro
3553 31 Street NW Calgary AB T2L 2K7 · Food - General
3 inspections
- Monitoring 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 chlorine test strips were available to test for bleach solution in the facility.-Ensure that chlorine test strips are always available to test for bleach sanitizing solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- No temperature records were being maintained in the facility.-Ensure that the temperature records are maintained daily to monitor the food processes going on in the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Mushroom soup in the hot holding was measured at 56 C. The soup was reheated by the operator.The soup was measured at 64 C.2) Rice was measured at 55 C in the hot holding.The rice was removed and discarded.-Ensure that the food in the hot holding is maintained at 60 C or higher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips were available to test for bleach solution in the facility.-Ensure that chlorine test strips are always available to test for bleach sanitizing solution.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing. Equipment and utensils are placed in a bucket with chlorine sanitizer after the washing and rinsing steps. - All dishes, equipment and utensils must be washed with detergent, rinse with water and sanitized by full submersion into a sanitizer solution such as chlorine at 100 ppm in the dishwashing sink for 2 minutes. See the following for more information: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper roll holder on site. Towels are not protected from contamination. Please provide a single use towel dispenser.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?