COBS BREAD
122 - 70 Shawville Boulevard SE Calgary AB T2Y 2Z3 · Food - General
4 inspections
- Demand Inspection
1 infraction
- 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?
- Update on April 29/2026Time tracking for savory line products was not clearly recorded on the display tag located in sale area. It was hard to tell which is first or second run.Requirement:a) Ensure that the time that each product is to be discarded is indicated on a display tag placed on the back of the appropriate wire in the cabinets so that staff can see the time. b) If a second run of the same product is produced, these must be displayed and tagged separately.c) At point of sale, place a sticker on the bag of all products covered by this procedure indicating that the product should be eaten immediately or refrigerated if held.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sani pail located in front area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.Staff prepared fresh quat solution during inspection.
- 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?
- Time tracking for savory line products was not updated for the second run on the display tag located in sale area.Requirement:a) Ensure that the time that each product is to be discarded is indicated on a display tag placed on the back of the appropriate wire in the cabinets so that staff can see the time. b) If a second run of the same product is produced, these must be displayed and tagged separately.c) At point of sale, place a sticker on the bag of all products covered by this procedure indicating that the product should be eaten immediately or refrigerated if held.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sanitizer solution of pail kept in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A knife was stored along with cleaning cloth in sanitizer solution located in front prep area.Requirement:Do not store knife along with cleaning cloth in sanitizer solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 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?
- a) Savory line product- Pizzas taken out of oven at 11 am, Cheese-meat buns taken out of oven at 10: 20 am were still stored at room temperature for more than four hours (at 3:15 pm) .b) Time tracking for Croissants was not updated in the tracking chart located near the products in sale area.Requirement:a) Savory line products are permitted to store at room temperature for four hours under TPHC and must be discarded after four hours.- Pizzas and buns past expiry time of four hours were discarded during inspection.b) Please keep time tracking updated for every product on the chart located near the products.
- 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?