d'Carlo Pasta House
501A 4 Avenue SE Medicine Hat AB T1A 2N5 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer (chlorine) test strips are not provided.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The Hamilton Beach microwave cooker is dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- A plastic recycling container in the back area is dirty.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility has a two-compartment sink and a hand sink but lacks a dishwasher. For a facility that uses reusable utensils, the requirement is either a dishwasher with a two-compartment sink or a three-compartment sink. The operator indicated they are in the process of obtaining a dishwasher. As a temporary solution, dishes and utensils can be washed and sanitized with the two-sink dishwashing method.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility has a two-compartment sink and a hand sink but lacks a dishwasher. For a facility that uses reusable utensils, the requirement is either a dishwasher with a two-compartment sink or a three-compartment sink. The operator indicated they are in the process of obtaining a dishwasher. As a temporary solution, dishes and utensils can be washed and sanitized with the two-sink dishwashing method.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- The food handling permit was posted in the kitchen and could not be easily seen by the customers. The operator was asked to move it to a more visible location.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Initial Inspection
0 infractions
- Demand Inspection
0 infractions