Jugo Juice 064
249U - 4825 Mount Royal Gate SW Calgary AB T3E 6K6 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT Sanitizer in a pail had a concentration below 100 ppm. The solution was replenished during the inspection.REQUIREMENT: Maintain QUAT sanitizer at 200 ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- The hard-to-reach areas underneath equipment (e.g. refrigerators) in the back prep area has an accumulation of dust and debris.REQUIREMENT: Ensure hard to reach areas underneath equipment and shelving are both routinely and thoroughly cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher reached a temperature of 68.7 degrees Celsius on a probe thermometer after being ran several times.Operator has switched to washing and rinsing with the dishwasher and manually sanitizing with 200 ppm QUAT using the 2-compartment sink.REQUIREMENT: Ensure that the dishwasher reaches a minimum temperature of 71C at the dish level. Investigate and fix any issue which is lowering the rinse temperature - repair/service the machine for any fixes needed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A display cooler had an ambient temperature of approximately 10-11 degrees. This may be due to an intentional hole in the middle of the glass to allow for a 'grab & go' style system. A chicken caesar wrap was probed - internal temperature was at 6.7C. Inspector ordered foods to be relocated to a working cooler.REQUIREMENT: Ensure the display cooler (and all coolers) are able to maintain an ambient temperature of 4C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high-temperature dishwasher reached a temperature of 68.7 degrees Celsius on a probe thermometer after being ran several times.Operator has switched to washing and rinsing with the dishwasher and manually sanitizing with 200 ppm QUAT using the 2-compartment sink.REQUIREMENT: Ensure that the dishwasher reaches a minimum temperature of 71C at the dish level. Investigate and fix any issue which is lowering the rinse temperature - repair/service the machine for any fixes needed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?