COBS BREAD
103 - 5401 Discovery Way Leduc AB T9E 8N4 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is observed on the kitchen floor and equipment. Operator is advised to clean it maintain floor and equipment clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is observed on the kitchen floor and equipment. Operator is advised to clean it maintain floor and equipment clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is observed on the kitchen floor and equipment. Operator is advised to clean it maintain floor and equipment clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is observed on the kitchen floor and equipment. Operator is advised to clean it maintain floor and equipment clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the cooler is recorded 7 degrees Celsius. Operator is advised to repair the cooler so that it can maintain its temperature at 4 degrees Celsius or below.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is observed on the walls and ceiling. Operator is advised to clean it and maintain it clean.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of Quat sanitizer solution in a spray bottle was measured to be at 0ppm. The Quat sanitizer bottle attached to the dispenser at the sink was empty. The staff replaced the bottle during inspection and dispensed fresh 200ppm solution into the spray bottle.Monitor your sanitizer solution and ensure the required 200ppm concentration is in the spray bottles. Change your Quat sanitizer bottle under the sink as soon as it finishes.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper thawing procedure was observed during inspection. Frozen Pork bits and Chorizo were left to thaw at room temperature. The staff moved the food items into the sink under cold running water during inspection.Please note frozen food can be thawed properly inside the cooler or under cold running water.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 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?
- Savory items such as Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Jalapeno and Chorizo Mini Pizza were being stored at room temperature beyond 2 hours (The staff indicated the food items are held at room temperature for 4 hours). A Time as a Public Health Control (TPHC) approval letter was not observed for the products. At this time, the savory items and other items that require temperature control must not be held at room temperature for more than 2 hours until extended hours approval is granted. Records on what day and time the savory items were made and the time they were discarded must be kept. If these cannot be achieved, they must be temperature controlled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Savory items such as Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Jalapeno and Chorizo Mini Pizza were being stored at room temperature beyond 2 hours (The staff indicated the food items are held at room temperature for 4 hours). A Time as a Public Health Control (TPHC) approval letter was not observed for the products. At this time, the savory items and other items that require temperature control must not be held at room temperature for more than 2 hours until extended hours approval is granted. Records on what day and time the savory items were made and the time they were discarded must be kept. If these cannot be achieved, they must be temperature controlled.
- 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
- 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?
- Savory items such as Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Jalapeno and Chorizo Mini Pizza were being stored at room temperature beyond 2 hours (The staff indicated the food items are held at room temperature for 4 hours). A Time as a Public Health Control (TPHC) approval letter was not observed for the products. At this time, the savory items and other items that require temperature control must not be held at room temperature for more than 2 hours until extended hours approval is granted. Records on what day and time the savory items were made and the time they were discarded must be kept. If these cannot be achieved, they must be temperature controlled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Savory items such as Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Jalapeno and Chorizo Mini Pizza were being stored at room temperature beyond 2 hours (The staff indicated the food items are held at room temperature for 4 hours). A Time as a Public Health Control (TPHC) approval letter was not observed for the products. At this time, the savory items and other items that require temperature control must not be held at room temperature for more than 2 hours until extended hours approval is granted. Records on what day and time the savory items were made and the time they were discarded must be kept. If these cannot be achieved, they must be temperature controlled.
- 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
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up dust is observed on ceiling and materials stored above coolers and cooking equipment. Operator is advised to clean the dust and maintain the facility clean.
- 23. Is the facility maintained in a clean and sanitary condition?