COBS BREAD
2134 - 901 64 Avenue NE Calgary AB T2E 7P4 · Food - General
2 inspections
- Monitoring Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit was missing and not displayed for public viewing.***The operator promptly displayed their food handling permit in a visible location at the front door for public view.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) A leak was observed from the base of the faucet neck. The faucet neck was loose and in disrepair.***Please repair the faucet neck to ensure it is no longer leaking.2) The light cover located above the baking area in front of the standing ovens were cracked with holes and in disrepair.***Please replace the cracked light cover.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A refrigeration unit, being the stand-up cooler, was measured at 6-10°C. The inspector informed the manager that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initially had no test strips for QUAT available; the manager was later on able to locate a new, unopened test strips; the manager mentioned that they test their sanitizer solutions once a month. The inspector informed the manager that test strips must be used every time a QUAT solution is made, then at least daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a QUAT concentration between 200-400 ppm. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that chemical residues from the sanitizer solution could stay in food-contact surfaces, which contaminates food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops for dry food products were stored inside the bins with the scoops covered in products. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?