Green House Coffee Spot
1331 Shoppers Park Mall Grande Cache AB T0E 0Y0 · Food - General
8 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed two wet, used reusable cleaning cloths left on a countertop in the kitchen. - Operator stored the cleaning cloths in a sanitizer solution during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. observed cooked pork ribs stored in a hot holding unit at the buffet table with an internal temperature measured at 48 °C.- Advised the operator to reheat the pork ribs to 74 °C and place them back into the hot holding unit. - Educated the operator that high‑risk cooked foods must be maintained at 60 °C or warmer during hot holding.2. Observed approximately seven pre‑packaged individual coffee creamers stored at room temperature on a countertop. The product label stated “keep refrigerated.” - The operator discarded the creamers into a garbage container during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand soap was available at the kitchen hand sink. Operator stated they were using a dish soap. - Advised them to provide hand soap. - Corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer was available in the facility.-Please provide a probe thermometer to monitor foods during cooking, cooling, reheating, and hot holding/display. - Discussed that hot holding units on the buffet table must be capable of maintaining food at 60C or warmer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was not equipped with paper towels. - Corrected at the time of inspection. - Please ensure the hand sink is equipped with paper towels in a suitable dispenser at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
2 infractions
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed 4 ceiling tiles missing in the dinning area. Operator advised ceiling tiles were damaged due to a roof leak recently and that new tiles were purchased to replace.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Sewage backup occurred in the facility. Please maintain the drainage system in a state of good repair to allow for safe food operation.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed 4 ceiling tiles missing in the dinning area. Operator advised ceiling tiles were damaged due to a roof leak recently and that new tiles were purchased to replace.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was noted to be obstructed with utensils and dishes. Corrected at the time of inspection.Please ensure dedicated hand sink is easily accessible for handwashing.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Observed 4 ceiling tiles missing in the dinning area. Operator advised ceiling tiles were damaged due to a roof leak recently and that new tiles were purchased to replace.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed the 3-comparment sink faucet leaking.Please maintain the faucet.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Noted that the upright double door cooler doors and handlers were not maintained in clean and sanitary manner. Please clean and sanitize to ensure sanitary food operation.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed 2 used, wet cleaning cloths left on countertops in the kitchen. The cloths were stored in a 100 ppm chlorine/bleach solution at the time of inspection. Please ensure cleaning cloths are stored in sanitizer solutions when not in use to prevent growth of disease-causing bacteria on cleaning cloths.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chow Mein stored in the buffet hot holding unit was measured at ~40C. Up on the instruction of the PHI, the operator reheated the Chow Mein to 74C. Please ensure that high-risk foods in hot holding units are kept at 60C or warmer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?