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Cucina

12A - 5207 48 Street Rocky Mountain House AB T4T 0B1 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • A colander containing food was observed in the handwash sink at the start of the inspection. Please ensure that the handwash sink remains accessible and is used exclusively for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation from previous inspection:Cookline vent hood requires cleaning, observed heavy buildup of debris on the floor and the sides of equipment.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cookline vent hood requires cleaning, observed heavy buildup of pollen debris.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • While improvement has been made, the facility still requires additional cleaning behind and under the cookline. Repeat ViolationDeep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, in-between and inside equipment and fronts/handles of fridges, sinks, etc. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.Please ensure cleaning of containers, such as the dry goods storage bin.
  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Update: bars have been ordered to suspend food directly over the air flow. Ice is still being used as a temporary solution. A lid has been placed over food to help retain the temperature. Foods on the top portion of the food prep cooler observed to be between 8-10 degrees C. It was indicated that food is stored in this section overnight and the lid is removed when food handlers begin prep one hour before opening. Food items in this section were being stored in a metal insert that may be prohibiting the air flow. Operator was advised to store foods in an ice bath as a temporary measure until the temperature can be adequately maintained. Hazardous foods must be stored at or below 4 C. Removing the insert and using bars to hold food containers and using lids may maintain proper temperature. Please ensure all potentially hazardous foods are kept at 4 degrees C or lower.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat ViolationDeep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, in-between and inside equipment and fronts/handles of fridges, sinks, etc. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.Please ensure cleaning of containers, such as the dry goods storage bin.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer in a spray bottle was well over 200 ppm and unsanitary clothes were being stored on food contact surfaces. Operator prepared a 100 ppm chlorine solution in a bucket and clothes were then stored in solution. Ensure sanitizer is prepared in a bucket to prevent bacterial growth on cleaning cloths and the solution is between 100 -200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw foods were observed being stored on the middle shelf of the upright stainless-steel fridge with ready to eat foods below. Operator relocated foods during inspection. 2. raw meat was being prepped on the prep cooler counter in close proximity to ready-to-eat foods. Ensure raw meats/poultry/eggs are stored separately or below cooked and ready-to-eat foods and prepared in an area that doesn't pose a contamination risk to other foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods on the top portion of the food prep cooler observed to be between 8-10 degrees C. It was indicated that food is stored in this section overnight and the lid is removed when food handlers begin prep one hour before opening. Food items in this section were being stored in a metal insert that may be prohibiting the air flow. Operator was advised to store foods in an ice bath as a temporary measure until the temperature can be adequately maintained. Hazardous foods must be stored at or below 4 C. Removing the insert and using bars to hold food containers and using lids may maintain proper temperature. Please ensure all potentially hazardous foods are kept at 4 degrees C or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometers could be located to verify the internal temperature of hazardous foods. Probe thermometers are necessary to verify temperatures during cooking and cooling. Please obtain a few probe thermometers and ensure they are easily accessible and staff are trained to verify internal temperatures of foods being cooked and during cooling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat ViolationDeep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, in-between and inside equipment and fronts/handles of fridges, sinks, etc. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.Please ensure cleaning of containers, such as the dry goods storage bin.
  7. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed cook pasta being stored by the mechanical dishwasher while dishwasher was in operation. Do not store any foods in the dishwashing area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods on the top portion of the food prep cooler observed to be at 8-10 degrees C please ensure all potentially hazardous foods are kept at 4 degrees C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing in the sink and bar area observed to have no paper towel stocked. Ensure all hand washing sinks are fully stocked. CDI
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat ViolationDeep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, underneath, in-between and inside equipment. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.Please ensure cleaning of containers, such as the dry goods storage bin.Remove the mop bucket, and do not store around food and or food containers.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat ViolationDeep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, underneath, in-between and inside equipment. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.Please ensure cleaning of containers, such as the dry goods storage bin.Remove the mop bucket, and do not store around food and or food containers.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning of the facility is needed, please pay more attention to the hard-to-reach areas, such as behind, underneath, in-between and inside equipment. Please ensure walls, floor corners, and ceilings are being routinely cleaned as well.