Cravings Bistro
226066 112 Street W Foothills County AB T1S 5S5 · Food - General
8 inspections
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0 ppm concentration of chlorine detected in the dishwasher at the time of the inspection. No chlorine sanitizer bucket was hooked up. **Ensure the chlorine concentration is maintained at 100 ppm. **CORRECTED DURING THE INSPECTION.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A large accumulation of water was observed on the floor coming from the large steamer machine. **Repair.
- 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. Hand washing station adjacent to the 2 compartment sink was turned off at the time of the inspection due to a leak in the faucet. **Repair. 2. Ceiling tiles missing above the walk in cooler. **Replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas: 1) Ceiling by the fan in the bakery production area. 2) The ventilation canopy exhaust grills.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There were fly traps near a food preparation area. Ensure all fly traps are installed away from food preparation areas to prevent contamination. The fly trap was moved at the time of the inspection.***CORRECTED DURING INSPECTION
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Opened box of food items in the cooler was placed directly on the ground. Please store food items off the ground on shelves to prevent contamination.**CORRECTED DURING INSPECTION2. Handle of a scoop in container was observed to be touching the bulk food product.Ensure handles are stored in a manner that does not touch the bulk food supply**CORRECTED DURING INSPECTION
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- QUATs test strips expired. **Obtain new test strips.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large amount of ice build-up next to condenser fan of the walk-in freezer. Pipes insulation wrapped tape that is not easily cleanable.Ensure all food is stored away from these areas to prevent contamination. Please have the unit serviced to ensure it is properly operating.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas:1. Walk-in cooler vents with dust accumulation2. Water residue stain on the floor underneath the dishwashing sinks**CLEAN
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 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)?
- QUATs test strips expired. **Obtain new 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)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Missing thermometer in a lower prep cooler in the coffee area adjacent to hand washing station. **Obtain thermometer.***CORRECTED 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)?
- QUATs test strips expired. **Obtain new test strips.
- 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?
- A dead mouse was observed in the corner of the equipment storage area adjacent to the cook line. A few mouse droppings were observed underneath the shelving. **Remove the dead mouse and clean/disinfect the area. Do not sweep or vacuum when removing the mouse droppings. Clean and disinfect hard surfaces with a strong bleach solution. (1 part bleach in 9 parts water).Note: Facility currently has pest control from Peregrine. It was advised to call pest control company to seek further recommendations on how to remove dead mouse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- At the time of the inspection, one of the broken coolers across the cook line were being used to store sandwich preparation items. Food items at this time were satisfactory temperature as they had just been put out into the inserts. **As a temporary solution: It was discussed to place high risk items into the walk in cooler. Vegetables in inserts were to be filled less or to be placed under temperature control before 1.5 hour time limit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pastries were observed to be stored without a lid or means of protection from contamination. **Obtain lids. *** CORRECTED DURING THE INSPECTION.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Missing thermometer in walk in cooler. **Obtain thermometer. ***CORRECTED DURING INSPECTION.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The bleach sanitizer concentration in the commercial dishwasher was measured at 50 ppm and not satisfactory. **Ensure the bleach sanitizer concentration is maintained at 100 ppm. ***In the meantime, manual sanitizing of equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Build up of dust and debris observed in the following areas: 1) Walk in cooler fans. 2) Light bulbs on the cook line. **Clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management 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?
- Paper towel in the kitchen area did not have a suitable dispenser. A dispenser was acquired during inspection. Ensure paper towel is situated away from
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment in the bakery was observed being stored directly on the floor.Move equipment so it is not stored directly on the floor. *Remove unused equipment from facility if not intended for use.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
6 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Chemicals were observed being stored on a shelf directly above disposable takeout containers. Chemical storage was adjusted during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A pastry containing cheese and cooked vegetable was being stored without any form of temperature control. Without additional information on the perishability of this product, it would be considered to be potentially hazardous. Product was removed during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The liquid soap dispensers at the hand washing sinks at the kitchen line and bistro service counter were not operating properly. Dispensers were repaired during inspection.
- 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?
- This facility had not submitted a food permit application and intended on operating without a valid food handling permit.Approval to operate was granted onsite conditional on submission of valid food handling permit application.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice scoops observed stored above the ice machine appeared visibly dirty. Ensure scoops are washed and sanitized prior to use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food equipment in the bakery was observed being stored directly on the floor.Move equipment so it is not stored directly on the floor.
- 09. Are chemicals stored and handled in a safe manner?