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Jitterbug Coffee House

2122 18 Street Nanton AB T0L 1R0 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer dispenser onsite was measured at a concentration of 100ppm. Adjust dispenser to 200ppm quats or use alternate suitable sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Dishes and food equipment in the back storage area were observed to be stored directly on the floor. Move food handling equipment so that it is stored up off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for quats sanitizer onsite are discoloured and ineffective. Acquire suitable accurate quats sanitizer test strips if intending to use quats santitizer.
    • 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?
      • Food handling permit is not visible to the public. Only the receipt for the food handling permit is posted.Properly post food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board of the prep cooler in the cooking area is stained and discoloured. Thoroughly clean and/or scour surface to remove discolouration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of grease and food debris was noted behind the deep fryer, as well as on the ventilation hood above this area.Clean indicated surfaces.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach water bottle was >>1000 ppm bleach water.- To be made up to 100-200 ppm concentration only for use as food safe sanitizer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Commercial dishwasher on site is not dispensing the required 100 ppm chlorine.- 0 ppm measured today.- Cannot use.- Must use 3 comp sink method.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Permit to be issued for payment and posting on site for the public view.