Skip to content
Loading map…

COBS BREAD

210 - 20 Longview Common SE Calgary AB T2X 4S8 · Food - General

4 inspections

  1. 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-croissants were taken out of oven at 8 am and were still stored at room temperature for more than six hours (at 3:20 pm) b) There were some other savory products stored on the counter in sale area at internal temperature between 50C-52C, and no time was recorded, when they were taken out of the oven and expiry time.Requirement:a) Savory line products are permitted to store at room temperature for six hours under TPHC and must be discarded after six hours.- -croissants past expiry time of six hours were discarded during inspection.b) Ensure that time tracking is maintained for the savory line products: when taken out of the oven and expiry time.
  2. Monitoring Inspection

    0 infractions

  3. 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?
      • Savory line product-Cheese and veggie twist taken out of oven at 7:30 am and were still stored at room temperature for more than four hours (at 2:23pm) Requirement:-Savory line products are permitted to store at room temperature for four hours under TPHC and must be discarded after four hours.- Cheese and veggie twist past expiry time of four hours were discarded during inspection.
  4. 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 line products taken out of oven for more than four hours (at 3:20pm) were still stored on the front shelf for sale:Croissant (ham& cheese)- time taken out of oven 9:40 am,Pizza- time taken out of oven 9:30 am Twist (cheese & veggie)- taken out of oven 8:40 amRequirement:-Savory line products are permitted to store at room temperature for four hours under TPHC and must be discarded after four hours.- Savory line products past expiry time of four hours were discarded during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.