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Community Natural Foods

1304 10 Avenue SW Calgary AB T3C 0J2 · Food - General

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the west hand wash sink in the back of the cafe was broken. The lever to advance the paper towels was not working.Repair or replace the paper towel dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the produce processing area hand wash sink.Repair the hand wash sink to restore the cold water.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quat based food contact surface sanitizer that has just been dispensed into spray bottles and wiping cloth buckets in the facility was undetectable. Solution was remade and the concentration measured 100 ppm.Concentration of quat based food contact surface sanitizer must be maintained at 200 ppm. Instructed staff to use the chlorine based sanitizer available (bleach) until the quat dispenser is fixed. Use 1/2 a teaspoon of bleach per litre of water (100 ppm solution).
  7. Demand Inspection

    0 infractions

  8. Demand 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?
      • Water was not available at the hand sink located in the produce preparation area. Please repair the hand sink such that both hot and cold running water can be available at the hand sink for proper hand washing.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wiping cloth was observed to be stored on the countertop with no detectable level of food contact surface sanitizer on the cloth.Store reusable wiping cloths in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of utensils was being stored under the paper towel dispenser on the north side of the cafe. Where they were being stored, they were subject to contamination from water from handwashing.Relocate the container of utensils to a location where the utensils will be protected from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the cafe were being stored in sanitizer solution between uses.Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options for utensils include: storing in ice water, storing in hot water (temperature greater than 60 Celsius, so in an insert on the grill, for example), or changing utensils frequently (every 2 hours or less).
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were in use. Wiping cloths were not being stored in sanitizer solution between uses.Wiping cloth buckets with sanitizer solution were prepared during inspection. Wiping cloths were placed in the buckets during inspection. Ensure that wiping cloths are stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A knife was being stored among the food in the top of the food preparation cooler on the east side of the cafe.Knife was moved during inspection. Store utensils outside of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut produce stored in inserts in the top of the food preparation cooler on the east side of the cafe was overfilled.Inserts must only be filled as full as the fill line on the insert container. Overfilled product is not properly cooled. Overfilled product was removed from inserts during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling located above the juicer had food debris splashes.Clean the ceiling above the juicer and ensure it is cleaned on a regular basis.
  11. Demand Inspection

    0 infractions