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Deerhead Cafe

3704 Edmonton Trail NE Calgary AB T2E 3P4 · Food - General

7 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped vegetables were stored at room temperature. Chopped vegetables must be stored either below 4C or above 60C to prevent the growth of bacteria. Create an ice bath when using chopped vegetables during peak hours to maintain the temperature below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No traces of chlorine was detected in the low-temperature dishwasher. The low-temperature dishwasher must dispense chlorine to sanitize food equipment and utensils. Repair the low-temperature dishwasher. Perform manual dishwashing using the three-compartment sink using the following steps: 1. First compartment: wash 2. Second compartment: rinse 3. Third compartment: sanitize with 100 to 200ppm of bleach for 2 mins
    • 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?
      • There was a gap on the bottom of the back exit screen door. All entry points must be tightly fitted to prevent the entry of pests. Seal the gap by repairing/replacing the weatherstripping.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped vegetables were stored at room temperature. Chopped vegetables must be stored either below 4C or above 60C to prevent the growth of bacteria. Create an ice bath when using chopped vegetables during peak hours to maintain the temperature below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No traces of chlorine was detected in the low-temperature dishwasher. The low-temperature dishwasher must dispense chlorine to sanitize food equipment and utensils. Repair the low-temperature dishwasher. Perform manual dishwashing using the three-compartment sink using the following steps: 1. First compartment: wash 2. Second compartment: rinse 3. Third compartment: sanitize with 100 to 200ppm of bleach for 2 mins
    • 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?
      • There was a gap on the bottom of the back exit screen door. All entry points must be tightly fitted to prevent the entry of pests. Seal the gap by repairing/replacing the weatherstripping.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were kept on the counter at room temperature at 18°C.2. Bacon was kept on the counter at room temperature at 25°C.3. Potatoes were kept on the counter at room temperature at 13C.Foods were discarded.Perishable foods must be kept hot at 60°C or above or cold at 4°C or less at all times.
  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were kept on the counter at room temperature at 18°C.2. Bacon was kept on the counter at room temperature at 25°C.3. Potatoes were kept on the counter at room temperature at 13C.Perishable foods must be kept hot at 60°C or above or cold at 4°C or less at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dining vinyl seats were repaired.Additional dining vinyl seats were ripped and disrepair.Repair or replace dining vinyl seats as needed.Previous violations:Dining area- vinyl bench seating has tears on fabric lining.Repair or replace damaged vinyl seating
  7. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter.No sanitizing bucket available.Fresh sanitizing bucket was prepared at 100 ppm and new cleaning cloths were kept therein.Cleaning cloths should be frequently cleaned and when not in use kept in a sanitizing solution at the required concentration to prevent the growth of harmful microorganisms.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach spray bottles were not labelled to identify their content.Spray bottles were promptly labelled to identify their content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Crate of eggs and bacon were kept on the counter at room temperature.Eggs were kept in the cooler and the bacon was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 0 ppm.Dishwasher was troubleshooted by the operator and measured 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel in the washroom was placed on the toilet water tank top.Operator obtained a paper towel dispenser and the paper towel was placed on the paper towel dispenser.
    • 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?
      • No pest control record available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dining area- vinyl bench seating has tears on fabric liningRepair or replace damaged vinyl seating
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Flooring under 3 compartment sink needs more detailed cleaning. 2. Shelving unit by cookline is greasy to touch. Ensure it is cleaned and sanitized regularly3. Floor-wall edges in hallways and washroom have grime buildup. Ensure these edges have grime removed.