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DC Bistro and DC Chai Bistro

4122 - 4310 104 Avenue NE Calgary AB T3J 1W5 · Food - General

6 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **The violations still exist**1. There was no sanitizer made for surfaces at the time of inspection.100ppm of chlorine-based sanitizing solution was made during the inspection.2.There were dirty cleaning cloths on food contact surfaces.The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have chlorine test strips.- Obtain the chlorine test strips to confirm the concentration of food contact surfaces' sanitizing solution
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was paper towel in the handwashing sink located in the kitchen.2. There was no soap in the handwashing sink located in the ice cream serving area.Stock all handwashing sink with soap and paper towel.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer made for surfaces at the time of inspection.100ppm of chlorine-based sanitizing solution was made during the inspection.2.There were dirty cleaning cloths on food contact surfaces.The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ice cream scoop were stored in a bowl of water at room temperature.Wash and store scoops in a sanitary manner or in an ice bath changed regularly to maintain appropriatetemperature.2. There were several open foods in the walk-in cooler.Cover all foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken on skewers were left out at room temperature, temperature was at 35C (discarded).2. Raw chicken was left to thaw at room temperature in a strainer basket set inside a tray of water(discarded). 3. Chicken was found thawing in a bucket of stagnant water at room temperature 32C (discard).Thawing of foods must be done safely away from the temperature danger zone using one of the followingmethods:- Under running cold water.- In the microwave to be cooked immediately- Under refrigeration- As part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was paper towel in the handwashing sink located in the kitchen.2. There was no soap in the handwashing sink located in the ice cream serving area.Stock all handwashing sink with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard boxes were used to line the dry storage shelves.Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice cream serving area were dirty. Dried ice cream residue was present on the kneading surface.Clean the indicated area.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer made for surfaces at the time of inspection.100ppm of chlorine-based sanitizing solution was made during the inspection.2.There were dirty cleaning cloths on food contact surfaces.The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ice cream scoop were stored in a bowl of water at room temperature.Wash and store scoops in a sanitary manner or in an ice bath changed regularly to maintain appropriatetemperature.2. There were several open foods in the walk-in cooler.Cover all foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken on skewers were left out at room temperature, temperature was at 35C (discarded).2. Raw chicken was left to thaw at room temperature in a strainer basket set inside a tray of water(discarded). 3. Chicken was found thawing in a bucket of stagnant water at room temperature 32C (discard).Thawing of foods must be done safely away from the temperature danger zone using one of the followingmethods:- Under running cold water.- In the microwave to be cooked immediately- Under refrigeration- As part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was paper towel in the handwashing sink located in the kitchen.2. There was no soap in the handwashing sink located in the ice cream serving area.Stock all handwashing sink with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard boxes were used to line the dry storage shelves.Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice cream serving area were dirty. Dried ice cream residue was present on the kneading surface.Clean the indicated area.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was no sanitizer made for surfaces at the time of inspection.100ppm of chlorine-based sanitizing solution was made during the inspection.2.There were dirty cleaning cloths on food contact surfaces.The cloths were removed from the food contact surface at the time of inspection. Ensure to submerge the cleaning cloths in a bucket of sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ice cream scoop were stored in a bowl of water at room temperature.Wash and store scoops in a sanitary manner or in an ice bath changed regularly to maintain appropriatetemperature.2. There were several open foods in the walk-in cooler.Cover all foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken on skewers were left out at room temperature, temperature was at 35C (discarded).2. Raw chicken was left to thaw at room temperature in a strainer basket set inside a tray of water(discarded). 3. Chicken was found thawing in a bucket of stagnant water at room temperature 32C (discard).Thawing of foods must be done safely away from the temperature danger zone using one of the followingmethods:- Under running cold water.- In the microwave to be cooked immediately- Under refrigeration- As part of the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was paper towel in the handwashing sink located in the kitchen.2. There was no soap in the handwashing sink located in the ice cream serving area.Stock all handwashing sink with soap and paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard boxes were used to line the dry storage shelves.Remove all the carboard boxes. Ensure surfaces are smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ice cream serving area were dirty. Dried ice cream residue was present on the kneading surface.Clean the indicated area.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No opened perishables foods were stored on the dry storage shelves.2. Pizza prep cooler top was measured at 10°C and bottom section was 2°C.Ensure top cooler is measured at 4°C or less at all times.Previous violations:1. Opened sweet chili sauce was stored on the shelf.Sweet chili sauce was discarded.2. Pizza prep cooler was measured at 14°C.Readjust/service the cooler to maintain a temperature of 4°C or less.
  6. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Opened canned kesser mango pulp was kept in the prep cooler.Store leftovers open canned food into a clean food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Opened sweet chili sauce was stored on the shelf.Sweet chili sauce was discarded.2. Pizza prep cooler was measured at 14°C.Readjust/service the cooler to maintain a temperature of 4°C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel dispenser at the handwashing sink was empty.Paper towel dispenser was promptly restocked.2. A food handler used dirty cloths to clean their hands.Food handler promptly rewashed their hands.
    • 20. Do food handlers at the facility have adequate food safety training?
      • REPEATING VIOLATION:Both staff on shift during time of inspection were lacking basic food safety knowledge. Please have all staff complete the AHS basic food safety course. There is no charge for this course.**Jun 8, 2023: staff have registered for course and will be completing ASAP after today.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards surface were scratched and scorched. Replace/resurface as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan was available.Previous violation:Written sanitization procedures were not provided. Please create a daily, weekly, and monthly sanitation plan.