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Heritage Bakery And Deli

1912 37 Street SW Calgary AB T3E 3A3 · Food - General

7 inspections

  1. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Roasting pans of cabbage rolls stacked in the cooler without covering in between. Cover food before stacking.
    • 15. Is the facility free of a pest infestation?
      • Mouse droppings found behind the coolers near the stove upstairs, behind freezers in the basement and in the dry storage area in the basement. Snap traps were not set up properly in the basement and mouse corpses found in the tin cats upstairs. Ensure all areas are cleaned and sanitized. Ensure pest control is monitored monthly. Ensure new traps are set.
    • 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?
      • Few mouse droppings were found on the floor of the dry storage room next to the kitchen and downstairs staff washroom.Remove mouse droppings and increase pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dry storage room floor surfaces were cracked.Fix the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Char markings and grease build-up on the wooden board on top of the doughnut fryer.Replace wooden board with a non-flammable surface next the stoves. 2) Plaster was falling of the dry storage door frame wall.Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several utensils were broken or in disrepair. Go through all utensils and discard any that are in poor condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Underneath and behind the ventilation canopy, stove grill, fridge, freezer, counters, dishwashing area, hard-to-reach area were dirty.2. Back of the basement doors had cobwebs buildup and dirt.3. Hard-to-reach areas in the basement were dirty.4. Basement storage room and bathroom were dirty and untidy. Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.
  2. Demand Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cabbages in the three deep freezers in the basement were uncovered. Please cover the cabbages during storage.
    • 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?
      • Few mouse droppings were found on the floor of the dry storage room next to the kitchen and downstairs staff washroom.Remove mouse droppings and increase pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dry storage room floor surfaces were cracked.Fix the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps were noted on the ceiling and support post in the basement.Fix the ceiling gaps and post so they are smooth, non-absorbent to moisture and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Char markings and grease build-up on the wooden board on top of the doughnut fryer.Replace wooden board with a non-flammable surface next the stoves. 2) Plaster was falling of the dry storage door frame wall.Fix the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease, smoke, and water damaged noted on the ceiling by the smoker.Ceiling was painted a dark grey/black color. Fix the damage and replace the dark tiles with white tiles. Owner will replace the dark tiles as they get dirty over time. Any new tile replacement will need to be with white tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the prep cooler cutting boards and individual cutting boards.Resurface or replace cutting boards.Recurring violations:Prep cooler cutting board surface was scratched and insanitary.Replace or resurface cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bulk food bin lid was broken. and had debris build up on the lids.Replace broken bin lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Flour plastic bowl was cracked along middle and scale weight plastic was cracked too.Replace the flour plastic bowl and scale weight
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Underneath and behind the ventilation canopy, stove grill, fridge, freezer, counters, dishwashing area, hard-to-reach area were dirty.2. Back of the basement doors had cobwebs buildup and dirt.3. Hard-to-reach areas in the basement were dirty.4. Basement storage room and bathroom were dirty and untidy. Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.
  3. Risk Management Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cabbages in the three deep freezers in the basement were uncovered. Please cover the cabbages during storage.
    • 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?
      • Few mouse droppings were found on the floor of the dry storage room next to the kitchen and downstairs staff washroom.Remove mouse droppings and increase pest control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dry storage room floor surfaces were cracked.Fix the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps were noted on the ceiling and support post in the basement.Fix the ceiling gaps and post so they are smooth, non-absorbent to moisture and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Char markings and grease build-up on the wooden board on top of the doughnut fryer.Replace wooden board with a non-flammable surface next the stoves. 2) Plaster was falling of the dry storage door frame wall.Fix the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease, smoke, and water damaged noted on the ceiling by the smoker.Ceiling was painted a dark grey/black color. Fix the damage and replace the dark tiles with white tiles. Owner will replace the dark tiles as they get dirty over time. Any new tile replacement will need to be with white tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the prep cooler cutting boards and individual cutting boards.Resurface or replace cutting boards.Recurring violations:Prep cooler cutting board surface was scratched and insanitary.Replace or resurface cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bulk food bin lid was broken. and had debris build up on the lids.Replace broken bin lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Flour plastic bowl was cracked along middle and scale weight plastic was cracked too.Replace the flour plastic bowl and scale weight
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Underneath and behind the ventilation canopy, stove grill, fridge, freezer, counters, dishwashing area, hard-to-reach area were dirty.2. Back of the basement doors had cobwebs buildup and dirt.3. Hard-to-reach areas in the basement were dirty.4. Basement storage room and bathroom were dirty and untidy. Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.
  4. Risk Management Inspection

    11 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 records of the sausage process were available for review.There was no written sausage process and not sure if the owner was following the approved process. Staff mentioned that sausages were made in the morning and left in the smoke cabinet to cure until 4:00am the next day. Sausage surface temperature was measured at 15.6 degrees Celsius. Sausages were being curing for more than 12hrs. Please Provide a written process for the sausage and follow the approved process. Record the following process on a chart: Batch Description, Meat Supplier Batch Info, Smoking Monitoring, Boiling Monitoring and Cooling Monitoring.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cabbages in the three deep freezers in the basement were uncovered. Please cover the cabbages during storage.
    • 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) Few mouse droppings were found on the floor of the dry storage room next to the kitchen and downstairs staff washroom.Remove mouse droppings and increase pest control. 2) No monitor traps in the facility to monitor the pest activity. Wooden Victor Mouse Traps were found throughout the facility. Provide monitoring traps. 3) No records available for review.Provide records4) Flour dust noted in the bakery floor and grease build-up on the kitchen floor. Clean the facility to remove food source for pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease, smoke, and water damaged noted on the ceiling by the smoker.Ceiling was painted a dark grey/black color. Fix the damage and replace the dark tiles with white tiles. Owner will replace the dark tiles as they get dirty over time. Any new tile replacement will need to be with white tiles.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Two holes were noted on the floor entrance between the kitchen and dry storage area.Cover the holes to facilitate cleaning and prevent the entrapment of food debris and dirt.2. Basement baseboards close to the men's washroom and hallway were ripped.Replace baseboards to facilitate cleaning.3. Cardboards were used to line underneath the prep table in the kitchen area.Previous violation:Dry storage room floor surfaces were cracked.Address these issues.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps were noted on the ceiling and support post in the basement.Fix the ceiling gaps and post so they are smooth, non-absorbent to moisture and easily cleanable surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Char markings and grease build-up on the wooden board on top of the doughnut fryer.Replace wooden board with a non-flammable surface next the stoves. 2) Plaster was falling of the dry storage door frame wall.Fix the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and scratched surfaces were noted on the prep cooler cutting boards and individual cutting boards.Resurface or replace cutting boards.Recurring violations:1. Fabric office chair in food handling area was accumulated with flour, unsmooth, non-absorbent to moisture and not easy to clean. Fabric cushion was placed on the top chair.Replace chair of chair fabric with smooth, non-absorbent to moisture and easily cleanable surfaces.2. Prep cooler cutting board surface was scratched and insanitary.Replace or resurface cutting board.3. Utensils used to serve food were kept on a plate at room temperature 27°C and 29°C respectively.Utensils must be kept inside the hot holding or washed immediately after each use.Previous violations:Fabric office chairs in the food handling area were dirty with flour dust.Replace with chairs that are non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Tape was affixed to the handle of the chest freezer by the washroom.Fix the freezer handle.2) The bulk food bin lid was broken. and had debris build up on the lids.Replace broken bin lid.3) An ice cream scoop was stored in stagnant water. Water temperature was measured at 20.6°C. Store ice cream scoops in dipper well, in ice bath or clean and sanitize after each use. Store ice cream scoop in deeper well between uses, ice bath between uses, hot water between uses, or in a sanitizer solution at the correct concentration between uses. 4) Flour dust and debris build-up on the milk crates. Clean milk crates more often or provide a small prep table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Flour plastic bowl was cracked along middle and scale weight plastic was cracked too.Replace the flour plastic bowl and scale weight
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Underneath and behind the ventilation canopy, stove grill, fridge, freezer, counters, dishwashing area, hard-to-reach area were dirty.2. Back of the basement doors had cobwebs buildup and dirt.3. Hard-to-reach areas in the basement were dirty.4. Basement storage room and bathroom were dirty and untidy.5. The ceiling air vents were accumulated with dust and grime buildup.6. The light covers in the kitchen area were accumulated with grease deposits and other residues resulting in the light intensity dim.7. Grease were pooling underneath the deep fryer. Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.Previous violations:The indicated areas were dirty and insanitary: 1. Refrigerating unit door handles.2. Bulk food container lids were significantly accumulated with flour.3. Ventilation canopy filters were accumulated with grease deposits and other residues. Operator indicated that ventilation canopy filters are cleaned once a month. Ensure filters are cleaned once a week.4. Under and around the ventilation canopy, stove grill, fridge, freezer, counters, dishwashing area, hard-to-reach area were dirty.5. Hard-to-reach areas in the basement were dirty.6. Basement storage room and bathroom were dirty and untidy.7. Kitchen ceiling had dust and grime buildup.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  5. Demand Inspection

    14 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 records of the sausage process were available for review.There was no written sausage process and not sure if the owner was following the approved process. Staff mentioned that sausages were made in the morning and left in the smoke cabinet to cure until 4:00am the next day. Sausage surface temperature was measured at 15.6 degrees Celsius. Sausages were being curing for more than 12hrs. Please Provide a written process for the sausage and follow the approved process. Record the following process on a chart: Batch Description, Meat Supplier Batch Info, Smoking Monitoring, Boiling Monitoring and Cooling Monitoring.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Mold noted on the stand-up cooler racks. Uncovered cabbage rolls were stored inside the cooler. Clean the cooler and cover the food inside the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Box of cabbage was stored on the floor in the basement.Store foods and food items at least 6 inches off the floor.Previous violations:1. Foods in the prep cooler and fridge were uncovered.2. A bag of onions was stored on the floor.3. Food items were stored on the floor in the basement.Additional storage space is required. Remove items that are not required for operating a food establishment and store food items 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Cabbages in the three deep freezers in the basement were uncovered. Please cover the cabbages during storage. 2) Medication such as Tylenol and CBD/Daily Relief Cream were stored on the bakery prep table.Provide a separation space to store personal items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine was measured at 1000 ppm in one of the sanitizer spray bottles. Use 100ppm chlorine (1/2teaspoon bleach per L water) and verify with test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired chlorine/quat sanitizer test strips.Provide chlorine test strips and test daily.
    • 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) Few mouse droppings were found on the floor of the dry storage room next to the kitchen and downstairs staff washroom.Remove mouse droppings and increase pest control. 2) No monitor traps in the facility to monitor the pest activity. Wooden Victor Mouse Traps were found throughout the facility. Provide monitoring traps. 3) No records available for review.Provide records4) Flour dust noted in the bakery floor and grease build-up on the kitchen floor. Clean the facility to remove food source for pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Char markings and grease build-up on the wooden board on top of the doughnut fryer.Replace wooden board with a non-flammable surface next the stoves. 2) Plaster was falling of the dry storage door frame wall.Fix the wall.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Two holes were noted on the floor entrance between the kitchen and dry storage area.Cover the holes to facilitate cleaning and prevent the entrapment of food debris and dirt.2. Basement baseboards close to the men's washroom and hallway were ripped.Replace baseboards to facilitate cleaning.3. Cardboards were used to line underneath the prep table in the kitchen area.Previous violation:Dry storage room floor surfaces were cracked.Address these issues.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps were noted on the ceiling and support post in the basement.Fix the ceiling gaps and post so they are smooth, non-absorbent to moisture and easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Flour plastic bowl was cracked along middle and scale weight plastic was cracked too.Replace the flour plastic bowl and scale weight
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep groves and scratched surfaces were noted on the prep cooler cutting boards and individual cutting boards.Resurface or replace cutting boards.Recurring violations:1. Fabric office chair in food handling area was accumulated with flour, unsmooth, non-absorbent to moisture and not easy to clean. Fabric cushion was placed on the top chair.Replace chair of chair fabric with smooth, non-absorbent to moisture and easily cleanable surfaces.2. Prep cooler cutting board surface was scratched and insanitary.Replace or resurface cutting board.3. Utensils used to serve food were kept on a plate at room temperature 27°C and 29°C respectively.Utensils must be kept inside the hot holding or washed immediately after each use.Previous violations:Fabric office chairs in the food handling area were dirty with flour dust.Replace with chairs that are non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Tape was affixed to the handle of the chest freezer by the washroom.Fix the freezer handle.2) The bulk food bin lid was broken. and had debris build up on the lids.Replace broken bin lid.3) An ice cream scoop was stored in stagnant water. Water temperature was measured at 20.6°C. Store ice cream scoops in dipper well, in ice bath or clean and sanitize after each use. Store ice cream scoop in deeper well between uses, ice bath between uses, hot water between uses, or in a sanitizer solution at the correct concentration between uses.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Underneath and behind the ventilation canopy, stove grill, fridge, freezer, counters, dishwashing area, hard-to-reach area were dirty.2. Back of the basement doors had cobwebs buildup and dirt.3. Hard-to-reach areas in the basement were dirty.4. Basement storage room and bathroom were dirty and untidy.5. The ceiling air vents were accumulated with dust and grime buildup.6. The light covers in the kitchen area were accumulated with grease deposits and other residues resulting in the light intensity dim.7. Grease were pooling underneath the deep fryer. Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.Previous violations:The indicated areas were dirty and insanitary: 1. Refrigerating unit door handles.2. Bulk food container lids were significantly accumulated with flour.3. Ventilation canopy filters were accumulated with grease deposits and other residues. Operator indicated that ventilation canopy filters are cleaned once a month. Ensure filters are cleaned once a week.4. Under and around the ventilation canopy, stove grill, fridge, freezer, counters, dishwashing area, hard-to-reach area were dirty.5. Hard-to-reach areas in the basement were dirty.6. Basement storage room and bathroom were dirty and untidy.7. Kitchen ceiling had dust and grime buildup.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  6. Risk Management Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Recurring violation:Chemical spray bottle containing bleach was measured at 10 ppm.Chemical spray bottled was prepared at 100 ppm.How to mix a sanitizer solution:- Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water or- Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water bleach into 1 litre water to give a solution strength of 100 - 200 ppm. (200 ppm may be used for sanitizing surfaces in-place)Previous violation:Chemical spray bottle containing bleach was measured at 10 ppm.Discard the content and prepare a bleach solution of 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Recurring violation:Raw meat was stored in the same layer as and above the produce in the basement standing freezer.Raw meat was promptly stored below the produce.Previous violation:Raw meat was stored above an opened pot of processed potatoes in the cooler located by the dishwasher.Store raw meat on the bottom shelf below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food was stored on the floor at the basement.Ensure adequate shelves are available to prevent food from being stored on the floor in the basement, and store foods 6 inches off the floor.Previous violations:1. Foods in the prep cooler and fridge were uncovered.2. A bag of onions was stored on the floor.3. Food items were stored on the floor at the basement.Additional storage space is required. Remove items that are not required for operating a food establishment and store food items 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Recurring violation:Chemical spray bottle was not labelled.Chemical spray bottle was labelled to identify its content.Previous violation:Chemical spray bottle was not labelled.Properly label chemical bottle to identify its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Prep cooler inserts was measured at 6°C to 8°C.2. Prep cooler was measured at 4.8°C.Adjust or service the prep cooler. Ensure the prep cooler is capable of maintaining a temperature of 4°C or below.Recurring violations:1. Prep cooler inserts were measured between 11°C to 15°C.2. Prep cooler was measured at 12°C.Adjust or service the prep cooler as needed.Previous violations:A pack of cheese was stored vertically in a top insert container of a line cooler. Temperature was measured at 9.7C.Ensure foods do not exceed the fill line of insert containers.Perishable foods in the display cooler were measured at 9.1C.Store perishable foods at 4C or less under refrigeration.A probe thermometer was not available.Provide a probe thermometer that is capable of measuring between 0C to 100C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cabbage rolls were kept on the kitchen counter for more than 4 hours between 20°C to 24°C - internal temperature was measured at 22.1°C.Cabage rolls were discarded.Cool food quickly to 4°C or colder to reduce the risk of foodborne illness.Food should be cooled from 60°C to 20°C or less within 2 hours and from 20°C to 4°C or less within 4 hours.Food can be cooled rapidly using the following techniques: an ice-bath an ice wand, stirring frequently, or using shallow metal containers.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Handwashing sink at the front retail area has no splash guard. Foods were within the splash zone area during handwashing.Install a splash guard to prevent the contamination of food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Two holes were noted on the floor entrance between the kitchen and dry storage area.Cover the holes to facilitate cleaning and prevent the entrapment of food debris and dirt.2. Basement baseboards close to the men's washroom and hallway were ripped.Replace baseboards to facilitate cleaning.Previous violation:Dry storage room floor surfaces were cracked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps were noted at the basement ceiling.Close ceiling gaps with smooth, non-absorbent to moisture and easily cleanable surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Chair was replaced.2. Deep groves and scratched surfaces were noted on the prep cooler cutting boards.3. Utensils used to serve food were stored in water.Ensure utensils are stored in ice bath.Recurring violations:1. Fabric office chair in food handling area was accumulated with flour, unsmooth, non-absorbent to moisture and not easy to clean.Replace chair of chair fabric with smooth, non-absorbent to moisture and easily cleanable surfaces.2. Prep cooler cutting board surface was scratched and insanitary.Replace or resurface cutting board.3. Utensils used to serve food were kept on a plate at room temperature 27°C and 29°C respectively.Utensils must be kept inside the hot holding or washed immediately after each use.Previous violations:Fabric office chairs in the food handling area were dirty with flour dust.Replace with chairs that are non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Underneath and behind the ventilation canopy, stove grill, fridge, freezer, counters, dishwashing area, hard-to-reach area were dirty.2. Back of the basement doors had cobwebs buildup and dirt.3. Hard-to-reach areas in the basement were dirty.4. Basement storage room and bathroom were dirty and untidy.Ensure the indicated areas are cleaned, sanitized and maintained in a sanitary condition at all times.Previous violations:The indicated areas were dirty and insanitary: 1. Refrigerating unit door handles.2. Bulk food container lids were significantly accumulated with flour.3. Ventilation canopy filters were accumulated with grease deposits and other residues. Operator indicated that ventilation canopy filters are cleaned once a month. Ensure filters are cleaned once a week.4. Under and around the ventilation canopy, stove grill, fridge, freezer, counters, dishwashing area, hard-to-reach area were dirty.5. Hard-to-reach areas in the basement were dirty.6. Basement storage room and bathroom were dirty and untidy.7. Kitchen ceiling had dust and grime buildup.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.
  7. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chemical spray bottle containing bleach was measured at 10 ppm.Discard the content and prepare a bleach solution of 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Recurring violation:Raw meat was stored in the same layer as and above the produce in the basement standing freezer.Raw meat was promptly stored below the produce.Previous violation:Raw meat was stored above an opened pot of processed potatoes in the cooler located by the dishwasher.Store raw meat on the bottom shelf below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods in the prep cooler and fridge were uncovered.2. A bag of onions was stored on the floor.3. Food items were stored on the floor at the basement.Additional storage space is required. Remove items that are not required for operating a food establishment and store food items 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottle was not labelled.Properly label chemical bottle to identify its content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violations:1. Prep cooler inserts were measured between 11°C to 15°C.2. Prep cooler was measured at 12°C.Adjust or service the prep cooler as needed.Previous violations:A pack of cheese was stored vertically in a top insert container of a line cooler. Temperature was measured at 9.7C.Ensure foods do not exceed the fill line of insert containers.Perishable foods in the display cooler were measured at 9.1C.Store perishable foods at 4C or less under refrigeration.A probe thermometer was not available.Provide a probe thermometer that is capable of measuring between 0C to 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was measured at 68.1°C.Contact your dishwasher technician and ensure that the dishwasher is set to at least 71°C.2-compartment sink was in use in the meantime.
    • 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?
      • Recurring violations:1. Fly strip was hung on the shelf in the kitchen area.2. Flies were observed flying around the kitchen area, dough mixer area and the front retail area.Install fly lights at the indicated locations.3. Mouse droppings were observed in the basement storage room and washroom.Clean, organize and disinfect the indicated areas.4. No pest control record available.Previous violations:Mouse droppings were observed in the basement storage room and washroom.Remove mouse droppings and disinfect contaminated areas safely following the written procedures provided. Remove items that are not required for operating a food establishment and store items off the floor. This facilities cleaning and pest control inspections. Re-position or install ceiling tiles to seal possible pest entry points. Replace any damaged ceiling tiles.Re-set all mouse traps.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Handwashing sink at the front retail area has no splash guard. Foods were within the splash zone area during handwashing.Install a splash guard to prevent the contamination of food.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit was displayed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dry storage room floor surfaces were cracked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1. Fabric office chair in food handling area was accumulated with flour, unsmooth, non-absorbent to moisture and not easy to clean.Replace chair of chair fabric with smooth, non-absorbent to moisture and easily cleanable surfaces.2. Prep cooler cutting board surface was scratched and insanitary.Replace or resurface cutting board.3. Utensils used to serve food were kept on a plate at room temperature 27°C and 29°C respectively.Utensils must be kept inside the hot holding or washed immediately after each use.Previous violations:Fabric office chairs in the food handling area were dirty with flour dust.Replace with chairs that are non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were dirty and insanitary: 1. Refrigerating unit door handles.2. Bulk food container lids were significantly accumulated with flour.3. Ventilation canopy filters were accumulated with grease deposits and other residues. Operator indicated that ventilation canopy filters are cleaned once a month. Ensure filters are cleaned once a week.4. Under and around the ventilation canopy, stove grill, fridge, freezer, counters, dishwashing area, hard-to-reach area were dirty.5. Hard-to-reach areas in the basement were dirty.6. Basement storage room and bathroom were dirty and untidy.7. Kitchen ceiling had dust and grime buildup.Ensure the indicated areas are cleaned and maintained in a sanitary condition at all times.