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J's Crepes and Sandwiches

F3 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes in use were stored directly on counter.Ensure the wiping clothes are stored in 100ppm chlorine sanitizer solution between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • About 10 eggs were left out on the counter after the morning rush. The eggs were instructed to place back into the cooler.Only take enough quantity out during busy period. The quantity to aim would be the number that can be used up within 30 minutes window.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)The cleaning cloth was placed on the counter.The operator removed the cloth.2) The bleach solution was found to be more than 200 ppm.A new solution was prepared by the operator which was tested to be 100 ppm.-Please ensure that the cleaning cloths used for food counters are stored in the sanitizing bucket and the concentration of the bleach solution is 100 ppm.
    • 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 temperature records were being maintained. -Please ensure tat the temperature records are available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff were not following the proper steps for manual dishwashing for the 3-compartment sink.-Please follow the proper steps of manual dishwashing."Wash, Rinse and then sanitize"
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Improper test strips were being used. The facility was using Quat test strips for chlorine bleach solution."Missing Chlorine test strips"-Ensure that proper test strips were being used for testing bleach sanitizing solution. -GET CHLORINE TEST STRIPS
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap was missing at the front hand sink.The operator got the soap for the hand sink.-Ensure that the hand sinks are properly supplied with hand wash supplies like soap, running hot and cold water and single use paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops was being stored inside the ice machine.The scoop was removed by the operator.-Ensure that the scoops are stored in such a way that the handle does not touch the food.
  3. Demand Inspection

    0 infractions