Skip to content
Loading map…

D Spot Dessert Cafe

540 - 3803 Calgary Trail NW Edmonton AB T6J 5M8 · Food - General

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ** - never mix chlorine and vinegar. Even if by accident. Ensure that the staff do not engage in rinsing utensils with vinegar after being washed in a chlorine dishwasher
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - utensils were potentially re-contaminated after proper sanitizing step of dishwasher
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • 1. Duct tape is observed on the metal plate behind the handwashing sink in the dishwashing area. 2. There is a small gap between the handwashing sink and the counter which is not smooth and easy to clean. 3. The gap between the wall and the back counter beside the dishwasher is observed to be filled with what appears to be spray foam and is not smooth and easy to clean. 1. Ensure that the duct tape is removed to render the surface smooth and easily cleanable. 2. Ensure that the indicated gap is sealed to be smooth, resistant to moisture and easy to clean. 3. Ensure that the indicated area is repaired to be smooth, durable and easily cleanable.
  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Several dry cleaning cloths that were dirty were found stored on the counter near an espresso machine. Although the dry cloths are needed for wiping the steamer part of the espresso machine, the cloths had not been changed since the morning. Ensure that the cleaning cloths are changed at least every two hours or when soiled to prevent the growth of microbes on the cloths that can be spread on food surfaces and cause foodbourne illness. Alternatively return cleaning cloths to a pail filled with sanitizer to eliminate microbes. The cloths were changed during the inspection. Ensure that the sanitizer pail is filled and ready for the storage of unused cloths. Test the sanitizer concentration every 2 hours to ensure the correct concentration is achieved. For example 100ppm for chlorine sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) At the time of the inspection the dipper well was turned to a low drip. The tap was turned to a higher flow rate during the inspection and the staff were told to ensure that the flow rate was high enough to prevent stagnant water accumulation that can promote the growth of bacteria on the utensils in the well. Bacteria growth on utensils used for ice cream can lead to foodbourne illness since there is no other control step other than proper cleaning and sanitizing as well as the cold water temperature flowing over the utensils to minimize bacterial growth.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A stall in the women's bathroom has a leaking toilet. Ensure that the toilet is repaired.