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Gusto's Restaurant

28 - 7003 30 Street SE Calgary AB T2C 1N6 · Food - General

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet and dirty washcloths were stored on food prep tables/counters. - Make sure to store washcloths in sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food boxes and buckets were stored on floor in the walk-in cooler.- Store all food products 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not available at the front and back kitchen handwashing stations. Operator provided soap in the respective dispensers at both sinks. - Ensure handwashing station are stocked with paper towels and soap 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?
      • No pest control records were available onsite.- As per operator, pest control performed is regularly performed.- Ensure records are easily available or maintained onsite.
  2. Monitoring Inspection

    1 infraction

    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Mop bucket was observed by the back entrance close to food handling area.- Ensure to store mop bucket in mop closet when not in use.
  3. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris was observed under the pizza dough prep table.Clean the hard to areas including the area under pizza dough prep table.
  4. 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?
      • During the inspection it was observed the two-compartment sink (one of the sinks is used as a hand washing sink) was full of dishes.The facility should have a one or two compartment sink as prep sink and a designated hand washing sink.-The operator aggreged to install a designated hand washing sink in the food handling area.The plan was discussed with the operator. (possible locations were discussed during inspection).A three-week time was given for planning and once the plan is received by EPH, AHS, then a few weeks will be allotted to install the hand washing sink.