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Good Earth Coffeehouse 87

5570 Signal Hill Centre SW Calgary AB T3H 3P8 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer cloths were placed in a pail that did not contain sanitizer solution. The sanitizer in the rag had depleted, as test strips could not detect a concentration.Issue 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 chemical dishwasher was not dispensing chlorine at 100 ppm.REQUIREMENT: Contact a serviceman to make any necessary fixes or repairs to the dishwasher. Ensure chlorine sanitizer is being maintained at 100 ppm.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer initially measured 0ppm.New solution measured greater than 400ppm.Follow manufacturer's directions to prepare a 200ppm solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in one front area cooler was broken and not displaying true temperature.Record log for temperatures is confusing to follow / understand as name of cooler is not listed. Develop a better procedure for temperature monitoring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Detergent and sanitizer containers connected to commercial dishwasher were empty.As such, dishes are not being properly cleaned and sanitized.Until chemicals are replaced, and a follow-up inspection has occurred, only single use dishes and utensils can be used.All dishes used must be washed, rinsed and sanitized in the two-compartment sink.
    • 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 not being used to check quat sanitizer concentration.Use tests to confirm strength of solution.