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Green Bean Restaurant & Catering

B014-I - 322 11 Avenue SW Calgary AB T2R 0C5 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are visibly soiled with grime and food debris. Areas include but are not limited to the following: 1) underneath the dishwasher 2) underneath the grill (Corrected)3) underneath the two-compartment sink 4) corners and baseboards All areas must be maintained in a clean and sanitary manner. Please ensure hard-to-reach areas are regularly cleaned to prevent the attraction of pests and to maintain a clean and sanitary environment where food is prepared.
  3. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust accumulating on the ceiling panels by the walk-in cooler. All surfaces including the ceiling panels must be maintained in a clean and sanitary condition. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are visibly soiled with grime and food debris. Areas include but are not limited to the following: 1) underneath the dishwasher 2) underneath the grill (Corrected)3) underneath the two-compartment sink 4) corners and baseboards All areas must be maintained in a clean and sanitary manner. Please ensure hard-to-reach areas are regularly cleaned to prevent the attraction of pests and to maintain a clean and sanitary environment where food is prepared.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are several food items stored in the walk-in cooler without a cover. Food must be protected from contamination when stored. Please cover foods when stored.
    • 09. Are chemicals stored and handled in a safe manner?
      • Several bottles of sanitizers found without a label. All chemicals must be labelled to ensure it has safely handled around food. Please label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the sandwich cooler in the meat cutting area measured 10.4C. Various high risk foods including meat, cheese, and cut fruits and vegetables were stored inside. All coolers must maintain a temperature of 4C or below to prevent the growth of bacteria. Repair the cooler and refrain from storing any high-risk foods inside. The operator moved all the food from the sandwich cooler into the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust accumulating on the ceiling panels by the walk-in cooler. All surfaces including the ceiling panels must be maintained in a clean and sanitary condition. Please clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are visibly soiled with grime and food debris. Areas include but are not limited to the following: 1) underneath the dishwasher 2) underneath the grill 3) underneath the two-compartment sink 4) corners and baseboards All areas must be maintained in a clean and sanitary manner. Please ensure hard-to-reach areas are regularly cleaned to prevent the attraction of pests and to maintain a clean and sanitary environment where food is prepared.
  5. Initial Inspection

    0 infractions