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COBS BREAD

128 Na'a Plaza SW Calgary AB T3H 6A4 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Small flies and house fly observed inside facility
  2. 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?
      • REPEAT INFRACTIONNo savory baking temperature logs were maintained on the day of the inspection.-Ensure that the temperature records are maintained daily for maintaining the safety of the food processes being performed inside the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bucket of sanitizer was not being tested on a regular basis
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Small flies and house fly observed inside facility
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the sanitizer bucket was measured at 0 ppm.The operator prepared a new sanitizer solution which was tested to be at 200 ppm.-Ensure that the sanitizer solution is maintained at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloths were placed on the counter.-Ensure that the cleaning cloths are placed inside the sanitizer buckets.
    • 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 savory baking temperature logs were maintained on the day of the inspection.-Ensure that the temperature records are maintained daily for maintaining the safety of the food processes being performed inside the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cheese was measured at 6.7 degrees C in the cooler.- The cheese was placed in the working side of the cooler.-Ensure that the perishable food is always maintained at 4 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips had expired.-Please purchase new valid Quat test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cooler and freezer handles were covered with food debris and flour.-Please clean the handles.