Eclipse Bakery & Cafe
210 - 8560 8A Avenue SW Calgary AB T3H 1T1 · Food - General
3 inspections
- Initial Inspection
0 infractions
- Demand Inspection
5 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No dishwasher safe max registering thermometer on site for testing dishwasher.Obtain described thermometer.
- 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 dispensers not yet available at hand wash sinks.On order.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some surfaces within kitchen are composed of raw wood.All surfaces within a kitchen must be smooth, washable and easy to clean. Any wood used must be finished / treated.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Holes in walls around plumbing / pipe connections.All surfaces must be properly finished with no holes or gaps.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light colored, smooth and washable ceiling is not present in the kitchen. The upper plenum space is not enclosed.The Alberta Food Code states that ceilings in food preparation, processing and storage areas should be constructed of finishes such as tile, plaster, ceiled brick, stainless steel, or other equivalent materials which are impervious, washable, durable and light coloured.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- One refrigerator's internal temperature was 13 degrees Celsius.Adjust or service cooler to ensure it can maintain a temperature of 4 degrees or less.All coolers should be equipped with thermometers.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No dishwasher safe max registering thermometer on site for testing dishwasher.Obtain described thermometer.
- 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 dispensers not yet available at hand wash sinks.On order.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some surfaces within kitchen are composed of raw wood.All surfaces within a kitchen must be smooth, washable and easy to clean. Any wood used must be finished / treated.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A light colored, smooth and washable ceiling is not present in the kitchen. The upper plenum space is not enclosed.The Alberta Food Code states that ceilings in food preparation, processing and storage areas should be constructed of finishes such as tile, plaster, ceiled brick, stainless steel, or other equivalent materials which are impervious, washable, durable and light coloured.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Holes in walls around plumbing / pipe connections.All surfaces must be properly finished with no holes or gaps.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?