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D-Spot Dessert Cafe

100 - 933 17 Avenue SW Calgary AB T2T 5R6 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Chrome on one compartment dishwashing sink tap base is broken. Ensure this is repaired or removed.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink blocked by shelving unit. Ensure shelving unit is removed and staff can walk up to the hand sink directly to wash hands.2. Cold water tap is broken on the hand sink. No hot water to sink. Ensure this is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Chrome on one compartment dishwashing sink tap base is broken. Ensure this is repaired or removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Build up of debris in the hard to reach areas of the floor under shelving in back, dishwashing area floor, behind equipment. Ensure these areas are cleaned.2. Build up of debris in in the hot holding unit on the main line. Ensure this is cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sink in the dishwashing area was leaking and was not secured against the wall.*The operator explained that a plumber will be addressing the issue next week/ replacing the sink. The plumber had previously attempted to fix the leak but was unable to identify the problem, even with the water shut off at the valve.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The infrared thermometer was found to be non-functional during the inspection.*The operator replaced the batteries in the non-functional thermometer, ensuring that it was working properly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -The sanitizer bucket was found to be empty, with a chlorine concentration of zero ppm at the dish level.**Staff replaced the sanitizer bucket, and the chlorine concentration was measured at 100 ppm at the dish level. It was also ensured that all dishes from the morning were rewashed to guarantee proper sanitization.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -There was no chlorine test strip available on site, and the Quats sanitizer test strips were not in usable condition.*Please replace the test strips and ensure that the sanitizer concentrations are measured at least once a day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - The hand sink in the dishwashing area was leaking and was not secured against the wall.*The operator explained that a plumber will be addressing the issue next week/ replacing the sink. The plumber had previously attempted to fix the leak but was unable to identify the problem, even with the water shut off at the valve.