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Gus's Cafe & Pizzeria

180 - 1620 29 Street NW Calgary AB T2N 4L7 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 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?
      • ***On-Going ViolationThere were no Pest Control records provided during the inspection. The staff mentioned that they have a professional pest control company being contracted that conducts at least a monthly inspection of the facility for pest monitoring. The staff mentioned that a certificate will be sent to the inspector. Please send a copy of the most recent pest control inspection conducted at the facility.**SEND MOST RECENT PEST CONTROL INSPECTION REPORT.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover is missing above the back walk-in fridge,- Install a light cover or replace the lightbulb to shatter-proof buld.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the bulk supply for salt. it was observed that a bowl was being used as a scoop.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
  2. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature records were maintained in the facility.-Please maintain temperature records daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The garlic butter was measured at 12 C.-The garlic butter was placed back into the cooler.-Ensure that the perishable foods are stored at 4 degrees C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no maximum-registering thermometer available on-site to check the temperature of the high temperature dishwasher. The staff were not recording the temperatures daily. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer, and its maximum temperature be recorded daily. -Please obtain a thermometer for use.
    • 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?
      • There were no Pest Control records provided during the inspection. The staff mentioned that they have a professional pest control company being contracted that conducts at least a monthly inspection of the facility for pest monitoring. The staff mentioned that a certificate will be sent to the inspector. Please send a copy of the most recent pest control inspection conducted at the facility.**SEND MOST RECENT PEST CONTROL INSPECTION REPORT.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • " Outstanding Violation"The ceiling tiles above the food preparation area was in disrepair/missing. The inspector informed the staff that all surfaces above any food preparation area must be in good condition. Please repair/replace the ceiling tiles.**FIX THE CEILING TILES.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop was stored inside the flour container.-Please store the scoop in a manner that the handle does not come in contact with food.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection. However, the bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The staff was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made and recommended to check the solution every 2-4 hours throughout operations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit containing meat sauce was measured on the surface at 52°C. After stirring the food items in the unit, the temperature of the unit was measured above 60°C. The inspector informed the staff that food items in hot-holding units should be stirred regularly for even distribution of heat throughout the food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk food items on the prep table cooler were measured to have a surface temperature of 12°C. The internal temperatures of the food items were adequate and measured below 4°C. The inspector observed the overstocking of food in the unit (food being filled in the cooler inserts beyond the fill line). The inspector informed the staff that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts. During the inspection, the excess food items were removed. Please ensure to keep food below the fill line and keep temperatures at or below 4°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher measured 69 deg. C. Staff had just finished doing many loads after lunch. Please use a min/max thermometer to determine how many loads can be done before taking a half hour or other appropriate break for the hot water tank to recover and to ensure sanitizing has occurred.**OUTSTANDING (2023-09-28). The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73.8°C. However, the staff were not recording the temperatures daily. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer, and its maximum temperature be recorded daily. A maximum-registering thermometer was not available on-site. Please obtain a thermometer for use.
    • 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?
      • There were no Pest Control records provided during the inspection. The staff mentioned that they have a professional pest control company being contracted that conducts at least a monthly inspection of the facility for pest monitoring. The staff mentioned that a certificate will be sent to the inspector. Please send a copy of the most recent pest control inspection conducted at the facility.**SEND MOST RECENT PEST CONTROL INSPECTION REPORT.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tiles above the food preparation area was in disrepair/missing. The inspector informed the staff that all surfaces above any food preparation area must be in good condition. Please repair/replace the ceiling tiles.**FIX THE CEILING TILES.