Crepe Delicious
2CCK - 100 Anderson Road SE Calgary AB T2J 3V1 · Food - General
7 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution was initially prepared for use. Operator was able to prepare 200 ppm quat sanitizer during inspection. - As discussed, ensure that sanitizer solution is available for use at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dipper well for ice cream scoops was not turned on at the time of inspection. Operator turned on the dipper well.- Ensure dipper well is fully operational and has continuous running water supply.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dipper well was not operating**please ensure dipper well is operational
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips onsite**Please ensure there are test strips for checking sanitizer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dipper well was not operating**please ensure dipper well is operational
- 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
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips onsite**Please ensure there are test strips for checking sanitizer.
- 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 empty at handwash sink.**Please ensure all handwashing supplies are stocked and readily available for handwashing
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dipper well was not operating**please ensure dipper well is operational
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared at the time of inspection
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes/ equipment were not being sanitized after wash. No drain plugs available for dish sinksDishes are to be washed with hot, soapy water, rinsed, and then submerged in sanitizer for at least 2 minutes, then air dried
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Container of mushrooms placed inside hand sink. Ensure hand wash stations are kept clear and easily accessible
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?