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Italian Centre Shop

120 - 9918 Fairmount Drive SE Calgary AB T2J 0S3 · Food - General

8 inspections

  1. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle on the cheese grater in the deli area was wrapped with duct tape.-remove the duct tape as it's not a clean, washable, durable surface.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle on the cheese grater in the deli area was wrapped with duct tape.-remove the duct tape as it's not a clean, washable, durable surface.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 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?
      • Small flies present in the back bakery area
  6. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution was measured at 400ppm in Deli and 0ppm in produce prep station.- Ensure sanitizer solutions is prepared and readily available and measured at 200ppm for QUAT.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple sticky fly strips hung up above in the front bakery department.- Remove the sticky fly strips hanging above any food prep, equipment, or storage areas in the baking department to prevent potential risk of contamination to areas below from falling flies.- Utilize the fly lights instead.
    • 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?
      • Small flies present in the back bakery area
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution was measured at 400ppm in Deli and 0ppm in produce prep station.- Ensure sanitizer solutions is prepared and readily available and measured at 200ppm for QUAT.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple sticky fly strips hung up above in the front bakery department.- Remove the sticky fly strips hanging above any food prep, equipment, or storage areas in the baking department to prevent potential risk of contamination to areas below from falling flies.- Utilize the fly lights instead.
    • 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?
      • Small flies present in the back bakery area
  8. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Savory pastries such as: egg and bacon, ham and cheese croissants, etc. left out at room temperature. Perishable foods are to be kept either hot (above 60C) or cold (below 4C).
    • 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?
      • Small flies present in the back bakery area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas (corners and under shelving)