Cora Breakfast and Lunch
131 - 2525 36 Street NE Calgary AB T1Y 5T4 · Food - General
9 inspections
- Demand Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Several spray bottles containing sanitizing solution were unlabeled. Ensure that all containers of chemical are clearly labeled to identify contents.
- 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?
- Several small flies (similar to fruit flies) were noted in the dishwashing area and in the front serving area (near hand sink). Please work with pest control to address the flies.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Detailed cleaning is needed in the kitchen, including but not limited to: inside the ice machine, under equipment and in hard to reach areas, high touch surfaces (paper towel dispensers), dishwasher (top, inside and sides), and ceiling tiles in dishwashing area.2. Cleaning is needed on the floor of the staff washroom.3. Rolls of toilet paper were stored on top of the toilet paper dispenser in the staff washroom. Please stock the toilet paper dispenser.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer in the buckets, measured at 400 ppm.Quats leave residue. Must ensure that the concentration of the sanitizer does not exceed 200 ppm Quats.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed dirty cutting board being used to cut up bananas ready to be used. All cutting boards must be scrubbed to remove built-up dirt from the grooves left by the edge of the knifes. Scrubbing must ocure at least once a day
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical washer operated without sanitizer.Must ensure that you check the chemicals at all times. This is a high-volume restaurant. Must ensure proper sanitation.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared food contact surface sanitizer. Prepare the bucket with sanitizer before start activities in the kitchen
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed clean utensils stored in a dirty container. Ensure that utensils are stored in sanitary manner to avoid re-contamination
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitation.Must check the dishwasher every day at the first run. Ensure that is primed and supplied with chemicals. This is a repeat offence.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?