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Cornerstone Cafe

5131 50 Avenue Caroline AB T0M 0M0 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning observed required in coolers, in equipment, and on the floor in hard reach to areas.
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Crack observed on countertop.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning observed required in coolers, in equipment, and on the floor in hard reach to areas.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine-based sanitizer was available at >200ppm.*** Please ensure chlorine-based sanitizer is within acceptable concentration range = 100-200ppm. ***
  5. Initial Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food safety record keeping is not being completed.*** Please ensure food storage temperatures, chemical sanitizer concentration and dishwashing sanitizing temperature/concentration are recorded at least once a day. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the main upright refrigeration unit was 8.9°C. The display temperature read 35°F (1.7°C) and is not accurate. This unit contained a number of dairy items. Due to the lack of temperature monitoring records, and unknow duration these items were held at unacceptable temperatures, these items are considered temperature abused.*** Please dispose of all perishable items within the main upright refrigeration unit and have the unit services/replaced to ensure that is it capable of maintaining foods within acceptable ranges (at or below 4°C/40°F) and temperature is displayed accurately. ***Items to be disposed of include:3.25% milk + 2/3 of 4L jug2% milk = 10 of 4L jugs1% milk = 1/2 of 2L cartonOat milk = 3 + 1/2 of 2L cartonsCoconut milk = 2 of 2L cartonsAlmond milk = 1 + 1/2 of 2L cartonsSoy milk = 1/2 of 2L cartonWhipping cream = 2 + 1/2 of 1L cartons + more in whipped dispensers10% cream = 5 of 1L cartons
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A designated hand sink is not present in the facility.*** Please ensure 1 compartment in the dishwashing sink is available for and dedicated to hand washing while in operation. ***
    • 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?
      • There was no evidence of pests within the facility, however, monthly pest records are not being maintained.*** Please ensure that monthly pest monitoring and records are being maintained. ***
    • 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 facility was found to be operating without a valid food handling permit. The permit posted was issued to the previous owner/operator and is not transferable. When a facility changes ownership, operations must cease until approved to resume by the Public Health Inspector.Approval to operate was provided as part of this inspection with restrictions. The restrictions are as follows:~ Pre-packaged foods and/or whole produce only – no preparation of food.~ Restricted to the sale of limited beverages and pre-packaged foods only.~ Single service customer utensils only due to limited dishwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff present do not have a valid food safety certificate. A staff with a valid food safety certificate must be present at all times.*** Please obtain and submit a copy of the food safety certificate. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A sanitation plan was not developed.*** Please develop and implement a sanitation plan. ***A number of hard-to-clean locations were identified and observed to be dirty.*** Please ensure that these areas are thoroughly cleaned on a frequency that ensures they do not accumulate an unacceptable build-up. ***