Crepe Delicious
119 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General
5 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. The bleach sanitizer in the bucket measured 10ppm chlorine. A fresh sanitizer was made during the inspection.COMPLETE THE FOLLOWING:1. Ensure the sanitizer is always maintained at 100ppm chlorine. If solution measures less, it needs to be replaced.
- 09. Are chemicals stored and handled in a safe manner?
- **CORRECTED**1. There was no label on the sanitizer spray bottle. Label replaced during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- **CORRECTED**1. The door handles of the front prep cooler were dirtied. The Operator cleaned the handles during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. The cloth bucket sanitizer measured 0ppm chlorine. A fresh sanitizer was made during the inspection that measured 100ppm chlorine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **CORRECTED**1. When describing the manual 2-compartment dishwashing method, the food handler stated they were washing, rinsing and then air-drying dishes. Discussed that dishes must be washed, rinsed, and then immersed in 100ppm bleach sanitizer for at least 2-minutes.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Debris noted on the door handle of the left standup freezer in the back.2. Debris noted on the blue door and door handle to the left of the employee storage cabinet. COMPLETE THE FOLLOWING:1. Please clean areas noted above more often to maintain in a visibly clean condition.
- 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?
- 1. Bleach and water sanitizing solution measured 0ppm. 2. Moist cleaning cloths were observed on food preparation surfaces. Staff corrected this during the inspection and prepared a new bleach and water sanitizing solution which measured 100ppm. The moist cleaning rags were placed in the sanitizer bucket.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was no thermometer in the main cooler on the back wall. Please obtain thermometer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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)?
- There was no sanitizer on site to sanitize cleaned dishes.Please obtain an approved sanitizer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions