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Global Fusion Bistro

203 - 320 West Creek Drive Chestermere AB T1X 0P7 · Food - General

8 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer on-site. Ensure there is a probe thermometer on-site and staff are using it to verify cooking temperatures and monitor cooling and hot holding temperatures.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer spray bottles measured 0ppm quats. Dispenser had been adjusted but was now dispensing 0ppm. Readjust to ensure that dispenser is mixing quats sanitizer to 200ppm.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on counter. Ensure cloths are submerged in sanitizer solution in between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer in spray bottle measured greater than 400ppm. It was diluted during the inspection. Ensure quats sanitizer is maintained at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for dry ingredients were stored directly in bin with handles contacting food. Store scoops so handles do not contact food or wash in between uses.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips could not be located at time of inspection. Obtain quats test strips for testing sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap dispenser was empty or out of batteries at hand sink by ice machine and hand sink in back prep area. Refill/replace batteries. Ensure all hand sinks are stocked with soap and paper towel.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Caulking by dishwasher is mouldy and wall behind dishwasher is dirty. Replace with clean caulking and clean wall behind dishwasher.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated cleaning cloths were observed on counters. Store cloths in sanitizer solution or use new cloth or paper towel for wiping. Operator removed cloth during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottles were not labelled. This was corrected during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was tested multiple times and only reached a max temperature of 64 degrees Celsius. Please repair the dishwasher and ensure that the max temperature reaches 71 degrees Celsius.
    • 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?
      • The weather stripping on the back door was in disrepair and allowed for light to come through. Please repair or replace the weather stripping to prevent pest entry or infestation.
    • 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 drain pipe under two compartment sink was leaking. Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in crevice between coolers on prep line. This is not a sanitary way of storing equipment. These were removed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were dirty and required cleaning: 1. Ceiling of walk in cooler. 2. Hard to reach spaces including corners, under shelving and in between and under cook equipment. 3. Dishwashing area wall and grouting was very dirty and had a buildup of debris.4. Cooler and freezer handles. Ensure these are cleaned throughout the day.
  8. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of bleach sanitizer was found unlabeled. The operator labeled the bottle appropriately during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep line cooler was not maintained at a temperature at or below 4 degrees Celsius. The operator corrected this during the inspection and adjusted the temperature of the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was tested multiple times and only reached a max temperature of 69 degrees Celsius. Please repair the dishwasher and ensure that the max temperature reaches 71 degrees Celsius.
    • 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?
      • The weather stripping on the back door was in disrepair and allowed for light to come through. Please repair or replace the weather stripping to prevent pest entry or infestation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dial on the meat slicer had a piece of tape around it. Please remove the tape and repair the dial in a way that makes it easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas in the facility require deep cleaning. Some of the areas include, but are not limited to: 1. Cook and prep line equipment, surfaces, walls, drawers and drawer handles, stovetops and hood vent. 2. Hard to reach spaces including corners, under shelving and in between and under cook equipment. 3. Dishwashing area wall and grouting was very dirty and had a buildup of debris. 4. Ceilings and shelving towards the back of the kitchen had a buildup of dust.