Gravity Espresso and Wine Bar
908 13 Avenue SW Calgary AB T2R 0L4 · Food - General
3 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food preparation was occurring in the back kitchen area. No sanitizing solution was prepared and available for use. Ensure that whenever food handling is occurring that an approved sanitizing solution is prepared and available for use. Staff directed to make a sanitizing solution before the end of the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing general cleaner was labeled QUAT. Ensure that all chemicals are clearly labeled to identify contents. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was unavailable for checking the internal cooking temperatures of food. Ensure that a probe thermometer is available onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable for checking the dishwasher. Ensure that test strips are available for each type of sanitizing solution used onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A plastic container stored in front of the hand wash sink in the kitchen area. There was no soap or paper towel at the hand sink. Ensure that all hand wash stations are accessible and stocked with single-use paper towels 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?
- Several small flies were noted in the storage room and in the dishwashing area. Please address the fly issue.
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of food safety training was unavailable upon request.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Food Surface sanitizer was not prepared in prep area where food prep was occurring. Operator prepared sanitizer during inspection2. Food surface sanitizer in front service area measured 0ppm. Operator prepared sanitizer during inspection
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine in dishwasher measured 0ppm. Operator ordered chemical during inspection. Facility had chlorine on-site and will use dishwasher to wash dishes and 2 compartment sink to sanitize until chemicals arrive
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking around 2 compartment sink requires replacing
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?