Green Island Coffee Shop
A2 - 10333 Southport Road SW Calgary AB T2W 3X6 · Food - General
6 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer solution was measured at 0 ppm. Fresh 100 ppm solution was made during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen raw prepackaged beef was being thawed in a stagnant water, measured at 14C. Instructions provided to thaw the frozen meat under cold running water or by overnight refrigeration. Correction made.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is required on the floor under the prep cooler, all the shelves/under cabinets near the till area, under dishwashing sinks. Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 10 ppm in sanitizer solution located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Sandals were stored along with rice bag in the kitchen.Requirement:Store personal and miscellaneous items separately from food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Probe thermometer was non -functional as battery was dead.Requirement:Replace battery of probe thermometer to make it functional.Verify cooking and hot holding temperatures using probe thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of raw shell eggs stored in insert of prep cooler was 9.5Cb) Thermometer was not provided in black upright cooler.Requirement:a) Ensure that raw shell eggs are stored at 7C or less.Eggs were moved to bottom part of the prep cooler.b) Provide thermometer in the cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer solution was prepared in one of the dish washing sinks for the utensils.Requirement:Ensure that sanitizer solution is prepared in one of the dish washing sinks and utensils are washed and sanitized by the following method:a) wash with soap in first sinkb) Rinse under running water in first sinkc) Fully immerse in sanitizer solution in second sink for minimum two minutes.Followed by air drying.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves under the cash register counter were lined with cardboard making surface rough and difficult to clean.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard from the shelves.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine in sanitizer solution of spray bottle located in the kitchen measured 0ppm.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of black cooler located in the kitchen was 12 C and internal temperatures of perishable foods: meats and cooked foods were between 6C-8CRequirement:- Do not store any perishable foods in this cooler until temperature is maintained at 4C or less.- Move all perishable foods to other cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves under counter located in the kitchen were lined with cardboard and rubber sheet having rough surface trapping dirt.Requirement:- All surfaces must be smooth, washable and non-absorbent.- Remove cardboard and rough rubber sheet from the shelves.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use dishes were stored along with miscellaneous items: jacket, Clorox wipes etc on shelf located under counter in the kitchen.Requirement:Store single use dishes in a sanitary way separately from miscellaneous items to prevent contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in the prep area.Requirement: Provide ready to use sanitizer solution for the surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Sliced cheese was stored on raw shelled eggs in insert of prep cooler.Requirement:Store cheese apart from raw shelled eggs to prevent contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility had no provision to wash and sanitize prep utensils as:a) One of the two compartment sinks was removed located in the kitchen.b) Faucets for hot and cold-water supply were removed at these two compartment sinks.Requirement:Ensure that second sink and faucets are installed asap and utensils are washed and sanitized by the following method:a) wash with soap in first sinkb) rinse in first sink under running waterc) soak in sanitizer solution in second sink for two minutes. Followed by air drying.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- a) No hot water supply was available at hand washing sink located in the kitchenb) No water hot and cold-water supply was available at dish washing sinks in the kitchen.Requirement:Ensure that hot and cold-water supply is resumed at all plumbing fixtures in the kitchen
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Door of upright cooler was damaged and repaired by using duct tape.Requirement:Repair the cooler door. Do not use duct tape to repair equipment/surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of loose dust on ceiling vents in the kitchen.b) Dirt buildup on floor under equipment in the kitchenc) Used gloves were discarded on the floor in the kitchenRequirement: a) Clean the above noted areas.b) Discard used gloves in the garbage bin not on the floor.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Recycle garbage was dumped on the floor in back food storage area.Requirement:Store recycle garbage in bins, away from food and drinks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?