Skip to content
Loading map…

Dairy Lane Cafe

319 19 Street NW Calgary AB T2N 2J2 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Rear door (from common corridor) has visible light on bottom edge of door to threshold plate. Ensure door bottom provides full seal along edge to prevent pest entry.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Storage cooler across from kitchen sinks- the folloiwng food temperatures probed 12-13 deg C and were discarded: cooked rice, sliced mushrooms, sliced cabbage, cut cheesecake, container of sauce. Ensure cooler maintains food at 4 deg C or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1 of 3 LTDW is not achieving sanitizing rinse of 100 ppm chlorine. No detectable color change noted on test strip for testing kitchen LTDW. For kitchen, use the LTDW in the front area for dishwashing in interum.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Rear door (from common corridor) has visible light on bottom edge of door to threshold plate. Ensure door bottom provides full seal along edge to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom doors were open and did not have a self-closing mechanism.-Ensure that the washroom doors are self-closing.
  3. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Delivery baskets containing bagged bread items was stored in the dry storage room without clearance from the floor. Ensure all food is stored at least 6 inches from the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Storage cooler across from kitchen sinks- food temperatures were 4-11 deg C. Ensure cooler maintains food at 4 deg C or lower at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bain marie 4 insert food warmer- one insert of chili was probed @41 deg C. Staff did not reheat prior to placement into warmer. Ensure food is placed into the food warmer, all food must be heated/reheated to 74 deg C prior to being held in the warmer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2 of 3 low temperature (undercounter) dishwashers (one in basement prep and the other in the kitchen) onsite were not obtaining chlorine residual for sanitizer rinse. Did not read chlorine on test strip. Technician called, in interum for the basement prep room: manually sanitize all items from dishwasher in the sink with dilution prepared @ 100 ppm chlorine concentration . For kitchen, use the LTDW in the front area for dishwashing in interum.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Basement prep room- the staff could not properly identify proper concentration for dishwasher rinse. Corrected onsite. Ensure staff are trained propely for testing dishwasher sanitizer concentration. Testing of dishwasher sanitizer should be done at least once daily to ensure sanitizing strength is appropriate.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handsink does not have dispenser for storing paper towel for use. Please provide a suitable dispenser for use. An upright holder which allows for single sheet tear away can be used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom doors were open and did not have a self-closing mechanism.-Ensure that the washroom doors are self-closing.
  4. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters.-Ensure that the cleaning cloths are stored in sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the hot side cooler,1) Cheddar cheese was measured at 12 degrees 2) Mozzarella cheese was measured at 8 degrees *Cheddar cheese was discarded.-Ensure that the perishable food under the refrigeration is maintained at 4 degrees C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom doors were open and did not have a self-closing mechanism.-Ensure that the washroom doors are self-closing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice machine was dirty.-Clean the ice machine.2) Spoons and forks at front were stored on business end down. (handle down).-Store utensils business end up. (handle up).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Wall behind the grill and the area behind the fryers and cook line had grease stains and accumulation of food debris and grease.2) Dust was observed on the air vents.-Clean the above-mentioned areas.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle in the main kitchen and in the front area was measured at 0 ppm.* New solutions were prepared for the spray bottle in the main kitchen and in the front area which was tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters.-Ensure that the cleaning cloths are stored in sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the hot side cooler,1) Cheddar cheese was measured at 12 degrees 2) Mozzarella cheese was measured at 8 degrees *Cheddar cheese was discarded.-Ensure that the perishable food under the refrigeration is maintained at 4 degrees C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine in the front dishwasher/glass washer was measured at 0ppm.* Chlorine bottle was attached to the dishwasher, but no sanitizer was measured on the dishes, glasses and in the dishwasher.-Ensure that the chlorine is maintained at 100ppm.-Do not use the use the dishwasher and please wash the dishes and glasses in different dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips, and chlorine test strips were available in the facility.-Purchase new valid test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Both the washroom and the main kitchen door were open, and washroom door was directly opening the food handling area.* The main kitchen door and the washroom door were closed.-Ensure that the washroom do not open in the food handling area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice machine was dirty.-Clean the ice machine.2) Spoons and forks at front were stored on business end down. (handle down).-Store utensils business end up. (handle up).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Wall behind the grill and the area behind the fryers and cook line had grease stains and accumulation of food debris and grease.2) Dust was observed on the air vents.3) Grease accumulation was observed on the exhaust hood above the fryers.- Clean the exhaust hood.-Clean the above-mentioned areas.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • reoccurring issueWiping clothes in use were left on the cutting boards in the main floor kitchen.Ensure the wiping clothes in use are stored in sanitizer solution between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer bottle for coffee shop dishwasher was empty and the residual sanitizer was 0ppm.Corrected on site after replacing with a new bottle.