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Jugo Juice

120 - 74 Sage Hill Plaza NW Calgary AB T3R 0S4 · Food - General

2 inspections

  1. Initial Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel rolls did not fit the existing dispensers and were stored above the paper towel dispensers. - Purchase paper towels that fit or change paper towel dispensers. Paper towels must be stored in suitable dispensers to prevent contamination.
    • 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) Surfaces on the cupboards are in disrepair with unfinished wood exposed in these areas. - Finish these surfaces. All surfaces must be smooth, easy to clean and non-absorbent.2) The counter is near the far handwashing sink in the front is in disrepair and detached is some part. - Attach and ensure all surfaces are smooth, easy to clean and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There is some scale buildup present in the high-temperature dishwasher. - Delime/ Descale.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer solution was prepared to 400+ ppm. Ensure to follow the manufacturer's instructions. Quat sanitizer solutions must be used at the food safe level of 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available. Purchase a probe thermometer to verify the internal temperature of foods as well as verify the temperature during the sanitation cycle of the high-temperature dishwasher.
    • 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 is backing up and has excessive scale buildup.Fix and remove scaling.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel rolls did not fit the existing dispensers and were stored above the paper towel dispensers. - Purchase paper towels that fit or change paper towel dispensers. Paper towels must be stored in suitable dispensers to prevent contamination.
    • 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) Surfaces on the cupboards are in disrepair with unfinished wood exposed in these areas. - Finish these surfaces. All surfaces must be smooth, easy to clean and non-absorbent.2) The counter is near the far handwashing sink in the front is in disrepair and detached is some part. - Attach and ensure all surfaces are smooth, easy to clean and impervious to moisture.