Crepe Delicious
217 - 4900 Molly Bannister Drive Red Deer AB T4R 1N9 · Food - General
13 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Food handling permit has expired.Please ensure the most up-to-date food handling permit for this facility is printed and posted for the public to view.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution was made during the inspection and found to be too strong, measuring at 1000 ppm using a test strip. Solution was diluted to 100 ppm and a pipette was given to the operator to allow for more accurate measuring of bleach for making solutions.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was run 4 times with two different probe thermometers inside to measure the temperature of the water at the dish level. In all 4 trials, the temperature at the dish level had not exceeded 60C. Please repair and ensure that the dishwasher is able to heat water up to 71C at the dish level.A 100 ppm chlorine solution was made in the 2-compartment sink, and the supervisor was instructed to use the solution for sanitizing dishes after washing and rinsing temporarily.
- 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?
- Food handling permit has expired.Please ensure the most up-to-date food handling permit for this facility is printed and posted for the public to view.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed staff working and on labtop. Customers were served by staff, but no handwashing was observed after using labtop. PHI discussed issues and concerns with staff and moments of hand hygiene.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 posted food handling permit was expired. Please ensure a valid food handling permit is posted onsite.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- The measured final rinse cycle temperature for the high temperature dishwasher still was less than 71C at the dish level when measured using two different probe thermometers.
- 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
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The measured final rinse cycle temperature for the high temperature dishwasher still only measured 70.6C using a calibrated probe thermometer. A secondary thermometer was also used which measured 70.3C. Dishwasher was tested multiple times. Informed operator to have a technician inspect and ensure required temperature of 71C is met at the dish level.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The measured concentration of the chlorine in the sanitizer pail was only 50ppm. Informed staff who refilled back with bleach. Retested and measured concentration was acceptable (100ppm). Please ensure food sanitizer concentration is monitored, tested, and acceptable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The measured final rinse cycle temperature for the high temperature dishwasher was only 67.1C using a calibrated probe thermometer. Dishwasher was tested three times. Informed operator to have a technician inspect and ensure required temperature of 71C is met at the dish level.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions