Fresh Healthy Cafe
315 - 8560 8A Avenue SW Calgary AB T3H 1T1 · Food - General
3 inspections
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the time of inspection, bucket of QUAT sanitizer had a concentration of 0 ppm. Operator stated that sanitizer had not been changed since the night before. Buckets of sanitizer solution is to be changed at least every 4 hours or when visibly dirty
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Container of cooked turkey bacon left out at room temperature for two days. Perishable foods are to be kept either hot (above 60C) or cold (below 4C). Or discard after 2 hours2. Prep cooler measured at 8C - Cover was left open. Ensure cold foods maintain a temperature of 4C or below
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was not workingObtain functional probe thermometer
- 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?
- 1. Numerous fruit flies observed by the garbage bin2. No pest control availableEnlist in the services of a professional pest control company. Pest control is to be completed on a monthly basis.
- 20. Do food handlers at the facility have adequate food safety training?
- Operator lacked food safety knowledge. Additional training required
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Old, oil-soaked cardboard used to line countersRemove cardboard since this material is difficult to keep clean and sanitary
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Operator noted that juicing equipment were rinsed with hot water, but cleaning with soapy water and sanitizer was only done every few days2. Dirty cleaning cloths left on the counter3. At the time of inspection, no sanitizer was made available - corrected during inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Container of cooked turkey bacon left out at room temperature for several days. Perishable foods are to be kept either hot (above 60C) or cold (below 4C). Or discard after 2 hours2. Prep cooler measured at 15C - Cover was left open. Food moved to another cooler. Ensure cold foods maintain a temperature of 4C or below
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- cleaning cloths and sponges were placed directly in the back hand sink. Ensure all hand wash stations are kept free and easily accessible at all times
- 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?
- 1. Numerous fruit flies observed by the juicing machines2. No pest control availableEnlist in the services of a professional pest control company. Pest control is to be completed on a monthly basis.
- 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?
- Posted permit was expired. Please post updated permit
- 20. Do food handlers at the facility have adequate food safety training?
- Operator lacked food safety knowledge. Additional training required
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Old, oil-soaked cardboard used to line counters and shelving unitsRemove cardboard since this material is difficult to keep clean and sanitary
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Exposed raw wood on the side of wall dividing 3 compartment sink and mop sink Ensure all surfaces are smooth, non-porous, and easy to clean
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Deep grooves were noted on the prep cooler cutting boards.2) Deep grooves were noted on the green cutting board.Resurface or replace the cutting boards as needed.3) There was rust buildup accumulated on the prep cooler door and handle.Clean and sanitize the prep cooler door and handle and eliminate he rust buildup.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired quat test strip was in use. The quat test strip appeared to be light orange.The quat test strip was discarded.Obtain a valid quat test strip,
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Deep grooves were noted on the prep cooler cutting boards.2) Deep grooves were noted on the green cutting board.Resurface or replace the cutting boards as needed.3) There was rust buildup accumulated on the prep cooler door and handle.Clean and sanitize the prep cooler door and handle and eliminate he rust buildup.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?