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Coco Brooks 6

80 - 5251 48 Avenue SE Calgary AB T2B 3S2 · Food - General

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were not labeled **Corrected during the inspection
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operator was initially using Hydrogen Peroxide 6.9% to prepare surface sanitizer, which was expired as of July 2024. No test strips were available to verify the sanitizer concentration. Staff were unable to explain the mixing/dilution process for this product. - Operator was able procure 'Ostro San' QUAT sanitizer to prepare a sanitizer solution and concentration was tested at 200 ppm.- Please ensure to use approved sanitizers and check sanitizer concentration regularly.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles used at the facility were not properly labeled. Operator labeled bottles during the inspection.- Ensure all bottles containing cleaning chemicals are appropriately labeled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles around the ventilation hood above the pizza oven were visibly dirty, with stains and oil buildup.- Please clean or replace ceiling.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand washing sink in the testing lab was not in working condition/not mounted on the wall.Ensure to repair the hand washing sink the lab.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tread mill was observed in equipment storage area.Ensure to store only food related equipment in the facility.Organize the equipment storage areas to prevent any future pest issues.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bleach sanitizing cycle on the front dishwasher (in the kitchen) was measured at 0 ppm.- The operator is advised to use 3 compartment sink method until the dishwasher sanitizing concentration is measured 100ppm
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A hand washing sink in the testing lab was not in working condition/not mounted on the wall.Ensure to repair the hand washing sink the lab.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed on the floor in walkin freezer (kitchen) and on pizza storage boxes' shelves.The operator started cleaning up the debris during inspection.Ensure to clean the walkin cooler floor/wall joints and dishwashing areas in commissary.