Deli Cafe by Shell - Food Store
1820 Uxbridge Drive NW Calgary AB T2N 3Z1 · Food - General
3 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)?
- 1. Quats test strip is expired since Oct 31, 2025.- Have the quats test strip replace and test the concentration daily.2. Do not have daily records of verifying the temperature of the dishwasher.- Create a log and test the temperature daily and record.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Ongoing Violation There was no thermometer to check the temperature of high temperature dishwasher.-Ensure that the thermometer is available for checking the temperature of the mechanical dishwasher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ***On-going ViolationThe dishwasher is not being cleaned so that the dishwashing trays are untouchable. Washing in an absolutely filthy machine cannot be adequately washing. Photographs have been taken of this in case court submissions are necessary.Immediately bring the dishwasher to an acceptable sanitary condition.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The sprint RTU sanitizer 3432 was being used as sanitizer for a food contact surfaces.-Ensure that the sprint RTU is not being used for food contact surfaces as it requires a rinse step after the application.The sanitizers which can be used for food contact surfaces do not require rinse step afterwards.** Please use food safe sanitizers like Quat at 200ppm and bleach at 100ppm.-Please also see attached link for the use of alternative sanitizers in food establishment.wf-eph-alternative-chem-sanitizers.pdf (albertahealthservices.ca)
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no thermometer to check the temperature of high temperature dishwasher.-Ensure that the thermometer is available for checking the temperature of the mechanical dishwasher.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Baking trays with heavy encrustations. Utensils are not being properly washed. The dishwasher is not being cleaned so that the dishwashing trays are untouchable. Washing in an absolutely filthy machine cannot be adequately washing. Photographs have been taken of this in case court submissions are necessary.Immediately bring the dishwasher to an acceptable sanitary condition.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of Quat sanitizer in sanitizer bucket measured at 0 ppm. The Quat sanitizer dispenser with the Optifill system is in disrepair and does not dispense any sanitizer. Use the pump system instead.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable milk/creamers were stored at a temperature of 11C. - All perishable foods under refrigeration must be stored at a temperature of 4C or less 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)?
- The mechanical dishwasher is in disrepair and did not have the required chemicals such as detergent. The temperature during sanitation cycle was measured at 37C. - Repair the dishwasher and purchase the required chemicals. The temperature of the dishwasher during the sanitation cycle must be measured at71C at dish level. - In the meantime, use the following 2-compartment manual dishwashing method: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Baking trays with heavy encrustations. Utensils are not being properly washed. The dishwasher is not being cleaned so that the dishwashing trays are untouchable. Washing in an absolutely filthy machine cannot be adequately washing. Photographs have been taken of this in case court submissions are necessary.Immediately bring the dishwasher to an acceptable sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?