Haven House Cafe
1107 48 Avenue NW Calgary AB T2K 0J6 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There are no traces of chlorine in the sanitizer spray bottle. The operator stated they mix tide with the chlorine solution. The sanitizer solution must measure 100ppm to effectively remove contamination. Other chemicals such as tide, must not be mixed with chlorine as it is not food safe. Mixing an approved sanitizer solution should be as follows: mix half a teaspoon with a liter of water. The operator remade the sanitizer solution and measured 100ppm during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine detected for the low-temperature dishwasher. Chlorine must be dispensed to sanitize food equipment and utensils. Repair the low-temperature dishwasher. In the meantime, perform manual dishwashing by following these steps: a) First compartment: wash b) Second compartment: rinse c) Third compartment: sanitize in 100ppm of chlorine for 2 minutes
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tools and pens were stored with food items. Provide a separate space to store tools and personal items.
- 09. Are chemicals stored and handled in a safe manner?
- Food surface sanitizer in the spray bottles was measured between 800ppm to 1000ppm chlorineUse 100ppm chlorine (1/2 teaspoon bleach per L water).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher chlorine sanitizer was at 10ppm at the dishes.Fix the dishwasher and ensure there is 100ppm at the dishes.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Debris build-up underneath the three compartment sink and behind dishwasher. Clean this area. 2) No charts for cooler, freezer, dishwasher and food surface sanitizer.Check and record cooler and freezer temperatures, dishwasher, food surface sanitizer daily.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator advised the machine was a high temperature machine. The machine did not reach the required 71C. at the time of inspection. Post inspection, PHI was informed that the machine is a low temp machine.
- 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?
- 1) No pest control plan in place. - Please develop a pest monitoring program. 2) A gap was observed alongside the bottom of the left front door. - Please install a weatherstripping to prevent the entry of pest into the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?