Friends With Benedicts
10 - 1327 1 Street SW Calgary AB T2R 0W3 · Food - General
12 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Soap dispenser at the handwashing sink was not working and staff could not open it.-Ensure a liquid soap dispenser is available-Staff obtained a bottle of hand soap to use temporarily
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Fries unit which is 'not in use' has grease at the base of the catch basin.-Ensure that this unit is cleaned daily. As this unit has been found used many times, and not well cleaned, operator should remove this unit and install a counter2) Large pool of grease observed on the floor behind the deep fryer.3) Underside of milkshake mixer had debris.4) Shelf above the waffle iron and the receipt machine are greasy.-Clean
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Continuing violation**Mushrooms and onions were in inserts above a larger insert of water on the grill. The temperature of the mushrooms and onions were measured between 45-48C.-Ensure method of hot holding maintains food >60C------------2) Mushrooms and cooked onions stored on the edge of the grill were measured at 42-45C (corrected).-Perishable foods must be maintained <4 or >60C-Reheat foods to 74C, then store at 60C (e.g. double boil insert on grill, bain-marie, etc.)
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk ingredient scoops were bowl-style with no handles, and left in the bulk ingredients.-Obtain scoops with handles or store bowl-style scoops out of the bulk ingredient
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Cooler for raw meat did not have a thermometer inside.-Ensure a display thermometer is available2) Mushrooms and cooked onions stored on the edge of the grill were measured at 42-45C (corrected).-Perishable foods must be maintained <4 or >60C-Reheat foods to 74C, then store at 60C (e.g. double boil insert on grill, bain-marie, etc.)3) Bulk mayo container says 'refrigerate after opening'. Bulk soft margarine container says 'keep refrigerated'. Pails were found on a rack at room temperature (corrected).-Maintain perishable foods <4C or >60C4) A probe thermometer was not available during inspection (corrected)-Obtain-Operator sent photo an hour after the inspection showing this was obtained
- 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 dispenser was empty and broken. Staff were using napkins to dry hands.-Ensure paper towel is available for drying hands after handwashing
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Plastic wrap box is made of cardboard, but is greasy from use.-Change plastic wrap container to a washable one
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cabinet and legs beneath deep fryer have a layer of grease that has accumulated.-Thoroughly clean-Operator sent photo showing this was corrected within an hour of the inspection2) Pest control report notes that "there was a little bit of food debris left on the floor. Staff need to clean the floors every night before close to reduce food sources for the roaches".-Please continue to thoroughly clean the facility each day
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas that need attention for cleaning:-Milkshake mixer-Cooler gaskets/hinges/wheels-Ventilation canopy-Back of cooking line utility connections-Light switches
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 15. Is the facility free of a pest infestation?
- Low levels of activity have been reported on daily monitoring for this unit.----------Evidence of a cockroach infestation was observed in the stall. Multiple dead German cockroaches were observed loose around the stall. No monitoring traps were present in the booth. The basement shared food storage area with wire mesh storage lockers had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor. Work with a professional pest control company to abate the infestation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Areas that need attention:-Back bottom of cooked fries holder-Back of cooking line needs attention-Cooler gaskets/hinges/wheels-Basement storage rack bottom shelf ----------Hard-to-reach areas behind, beneath, and between cooking equipment had an accumulation of grease and debris. Food equipment itself also had an accumulation of grease and debris.-Thoroughly clean the stall
- 15. Is the facility free of a pest infestation?
- Demand Inspection
2 infractions
- 15. Is the facility free of a pest infestation?
- Evidence of a cockroach infestation was observed in the stall. Multiple dead German cockroaches were observed loose around the stall. No monitoring traps were present in the booth. The basement shared food storage area with wire mesh storage lockers had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor. Work with a professional pest control company to abate the infestation.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard-to-reach areas behind, beneath, and between cooking equipment had an accumulation of grease and debris. Food equipment itself also had an accumulation of grease and debris.-Thoroughly clean the stall
- 15. Is the facility free of a pest infestation?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The soap dispenser is installed above clean utensils. Utensils must be stored in a manner that protects it from contamination. Move the soap dispenser to the left side of the sink or refrain from storing any clean equipment or utensils in that area where it can be contaminated from the soap or from the water droplets when reaching for the soap.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hollandaise sauce cooling at room temperature measured 34C. The operator stated it was prepared for tomorrow's operation. High-risk foods must be cooled down using either of the following procedures: - Using an ice bath - In the cooler - Using an ice wand Refrain from leaving hollandaise sauce at room temperature to cool as this can prolong the food in the danger zone, allowing bacteria to grow. The operator placed the hollandaise sauce in an ice bath to cool at the time of the inspection.
- 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?
- ***Outstanding violation - noted April 24, 2025***The food permit was not displayed to the public, and staff was unable to locate the permit onsite.*Ensure that the food permit is displayed and visible to the public at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean cutting board placed underneath the paper towel dispenser by the hand sink. Clean food equipment must be stored in a manner that protects it from contamination. Refrain from placing any articles near or inside the hand sink. The operator removed the cutting board and stored it in an area away from contamination at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 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?
- - The food permit was not displayed to the public, and staff was unable to locate the permit onsite.*Ensure that the food permit is displayed and visible to the public at all times.
- 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?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Please ensure that there is a method for recording temperatures during storage and after cooking has been completed. This can be accomplished through the following methods:1) Use a probe thermometer to check the temperature of cooked foods.2) Utilize an infrared thermometer and record temperatures daily on designated sheets.3) Equip all coolers and freezers with separate thermometers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- - During the inspection, dishes were observed in the hand washing sink.*Staff removed the dishes.**The hand washing sink must be easily accessible and kept clear at all times to ensure proper hand hygiene practices.
- 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?
- - The food permit was not displayed to the public, and staff was unable to locate the permit onsite.*Ensure that the food permit is displayed and visible to the public at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- - Bowls were observed being used as scoops in bulk containers, including jasmine rice, chicken flour, and pancake mix.Action Taken: Staff removed the bowls from the bulk foods.Recommendation: Please ensure that only scoops with handles are used and store them with handles facing up to prevent contact with the dry ingredients.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - Please ensure that there is a method for recording temperatures during storage and after cooking has been completed. This can be accomplished through the following methods:1) Use a probe thermometer to check the temperature of cooked foods.2) Utilize an infrared thermometer and record temperatures daily on designated sheets.3) Equip all coolers and freezers with separate thermometers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - Staff was using a two-compartment sink for washing and rinsing spatulas, but no sanitization was performed.*Explained the correct procedure and provided AHS two sink dishwashing procedure sticker.**The building has a dish pit and a commercial dishwasher at the back for all vendors to use.***The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry.Steps in proper manual dishwashing are:- Scrape food particles from dishes.- Wash dishes with soapy water.- Rinse dishes with fresh water.- Sanitize dishes. If using the chlorine-based food contact surface sanitizer available on site, use 100 ppm chlorine.- Fully submerge dishes in the sanitizer solution for 2 minutes.- Air dry.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - There were no test strips onsite to measure chlorine solution.*Please ensure that the chlorine test strips for the sanitizer are available onsite and must test the sanitizer daily or after preparing a fresh one each time.
- 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?
- - The food permit was not displayed to the public, and staff was unable to locate the permit onsite.*Ensure that the food permit is displayed and visible to the public at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions