Corner Street Cafe
1 - 2400 Centre Street NE Calgary AB T2E 2T9 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Two personal backpacks and toys were stored on food contact surfaces. Personal items must be kept separate from food handling areas to prevent cross contamination. Store personal items in a separate area and ensure food contact surfaces are regularly cleaned and sanitized. The operator removed the backpack and toys during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cooking utensils were stored in water that measured 22C. Utensils must not be stored in water at room temperature as this promotes the growth of bacteria. Store utensils in the following manner: - Iced cold water <4C - Hot water >60C - An approved sanitizer solution (100ppm of chlorine or 200ppm of quats). The operator discarded the water during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Flour batter used for fish was stored at room temperature and measured 23C. Flour batter must be stored below 4C to prevent the growth of bacteria. Make a temporary ice bath to store the flour batter in during peak service hours and confirm the temperature by using a probe thermometer. The operator discarded the flour batter during the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips available. The operator obtained iodine test strips instead. Chlorine test strips must be maintained onsite to confirm the concentration of the sanitizer for the low-temperature dishwasher and the sanitizer solution. Obtain chlorine test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips available. The operator obtained iodine test strips instead. Chlorine test strips must be maintained onsite to confirm the concentration of the sanitizer for the low-temperature dishwasher and the sanitizer solution. Obtain chlorine test strips.
- 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) The light covers by the grill area are cracked.Light covers must be maintained in good condition to prevent physical contamination where food is prepared below. Replace the light covers.2) Paint is peeling on the exterior of the door to the walk-in cooler. - All surfaces must be smooth, durable, easy to clean. Sand the surface to remove existing paint and paint the surface.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Soiled carboard was used to line in between in clean frying pans. Equipment/utensils must be stored in a sanitary manner. Refrain from using carboard as it cannot be cleaned and sanitized. Operator removed the carboard from the frying pans during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?