Fantasy Donuts & Pretzel Shop
1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General
10 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot dog rolls were stored at room temperature without temperature control.Store all perishable foods at 4.0 degrees C or below or at 60 degrees C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle of sanitizer was unlabeled. Ensure that all containers of chemical are clearly labeled to identify contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Adobo was stored at 28C to 33C (internal temperature) in the hot holding unit and in a storage container. Ensure that foods are rapidly reheated to 74C and hot held at 60C. Discarded.2. Pork belly roll was stored at 7C (external temperature) in the hot holding unit. Staff indicated that they placed the pork belly directly into the hot holding unit after it was transported. It was not properly reheated in the oven. Ensure that foods are rapidly reheated to 74C and hot held at 60C.3. Cooked noodles were stored at 35C to 40C in the hot holding unit. Ensure that foods are rapidly reheated to 74C and hot held at 60C. Discarded.4. Empanadas were stored at 7C in the hot holding unit. Food was not properly reheated. Ensure that foods are rapidly reheated to 74C. Staff directed to reheat the empanadas to 74C.5. Foods were not properly reheated as they were placed directly into the hot holding unit. Do not use the hot holding unit to reheat food. All high risk foods must be rapidly reheated to 74C using the oven. Do not store cold food in the hot holding unit prior to reheating. Store cold foods at 4C until you are ready to reheat. Or transport high risk foods at 60C or above and place in a prewarmed hot holding unit. Ensure that all staff members are trained on safe transport, storage, reheating and hot holding procedures for high risk foods.
- 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?
- Mouse droppings noted in one of the dresser drawers. Please clean as discussed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several plastic lids used to cover food on the hot holding unit were cracked and broken. Please discard the broken lids. Ensure that all equipment is maintained in good repair.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a gap at the elevated floor near the cashier that allowed debris to accumulate.- Seal the gap.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mini donut fryer was covered in grease.- Ensure the mini donut are cleaned more frequently.
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bag of flour was stored directly on the floor.- Ensure all foods are stored minimum 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- "Reoccurring Nov 22, 2024"There were a few droppings still present on the floor under the donut fryer and a few on the shelf below the hot holding unit.Safely clean up mouse droppings. Monitor for further activity.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a gap at the elevated floor near the cashier that allowed debris to accumulate.- Seal the gap.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The mini donut fryer was covered in grease.- Ensure the mini donut are cleaned more frequently.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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 were a few droppings still present on the floor under the donut fryer and a few on the shelf below the hot holding unit.Safely clean up mouse droppings. Monitor for further activity.
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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 were a few droppings still present on the floor under the donut fryer and a few on the shelf below the hot holding unit.Safely clean up mouse droppings. Monitor for further activity.
- 23. Is the facility maintained in a clean and sanitary condition?
- March 19, 2024:Facility has been deep cleaned. The sanitation plan is outstanding.March 15, 2024:Grease, soil, and food debris accumulation was present in hard-to-reach areas of the facility including but not limited to the floor underneath the two compartment sink, the floor under the pastry display case, the floor under the hot holding unit, floors underneath coolers, and floor edges and corners. A bag with mouldy mini-donuts was found on the floor in the back corner of the facility. Thoroughly clean the food establishment. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.
- Monitoring Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were in use and stored on food prep counters. As discussed, store all cleaning cloths in a container of food safe sanitizer (example: 100ppm bleach - 2mL bleach in 1L water) during use. Verify sanitizer concentration when making the solution and change the solution/cloth if the sanitizer solution appears clouded/dirty.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked pastry wrapped hot dogs were being held at room temperature. Cooked pretzels with pepperoni on them were being held at room temperature. Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Improper reheating is taking place in the facility. The internal temperature of empanadas in the hot holding unit measured between 1-16 degrees Celsius. Staff stated that the empanadas were being reheated in the hot holding unit. Implement proper reheating procedures. High-risk foods must be reheated rapidly to 74 degrees Celsius using cooking equipment, not hot holding equipment. After the food is properly reheated, it can be transferred into pre-heated hot holding units.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A functional probe thermometer was not available for use. Ensure that a functional probe thermometer is available for use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was insufficient equipment available for proper manual dishwashing. There was only one well-fitting drain plug available for the two compartment dishwashing sink basins. Ensure that all equipment (i.e. drain plugs) required for manual dishwashing is available.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine based sanitizer was used within the facility for sanitizing dishes and food contact surfaces. The test strips available were loose in an unlabeled container without a colour comparator for reference. Obtain chlorine test strips to verify the sanitizer concentration for sanitizing dishes and food contact surfaces.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A stainless steel insert with a pair of tongs in it was being stored in the basin of the handwashing sink, completely obstructing the basin of the handwashing sink. Ensure the handwashing sink is unobstructed and available for use at all times.
- 15. Is the facility free of a pest infestation?
- An abundance of mouse droppings was observed throughout the food establishment, including but not limited to: on flooring throughout, on shelving throughout, within a container holding food utensils and equipment, in the bottom of the donut fryer. Mouse rub markings and droppings were observed on the ledge on the south side of the food establishment. Items chewed by mice were observed in the cupboard underneath the microwave and countertop oven, in the shelving unit underneath the hot holding table as well as on shelving to the right of the donut fryer.- Clean and disinfect all areas contaminated with mice feces. - Have a professional pest control operator assess the food establishment, identify, and remediate entry points, and harborage areas for pests. Complete all work recommended by the professional pest control operator.- Do not remove or tamper with pest control devices without permission from a professional pest control operator.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The waste water pipe under the two compartment sink was leaking waste water. Have the waste water pipe under the two compartment sink repaired to stop the leak.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Broken and damaged food storage containers were being used in the food establishment. Discard all damaged or broken food storage containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease, soil, and food debris accumulation was present in hard-to-reach areas of the facility including but not limited to the floor underneath the two compartment sink, the floor under the pastry display case, the floor under the hot holding unit, floors underneath coolers, and floor edges and corners. A bag with mouldy mini-donuts was found on the floor in the back corner of the facility. Thoroughly clean the food establishment. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were in use and stored on food prep counters. As discussed, store all cleaning cloths in a container of food safe sanitizer (example: 100ppm bleach - 2mL bleach in 1L water) during use. Verify sanitizer concentration when making the solution and change the solution/cloth if the sanitizer solution appears clouded/dirty.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?