JusFruit
B - 3111 17 Avenue SE Calgary AB T2A 0P7 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not able to reach 71C at the rinsing cycle after 3 attempts.- Obtain maximum registering thermometer or thermolabel to confirm rinsing temperature before using the dishwasher. Single use customer utensils only until the dishwasher is repaired and confirmed by inspector. Reviewed 2 compartment sink dishwashing method, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdfPoster for reminder
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Both light bulbs were out at the walk-in cooler and walk-in freezer.- Replace to bulbs to ensure sufficient lighting level is provided
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The edge of the flour cooler was duct taped.- Remove the duct tape as it is not cleanable, seal/repair the corner for smooth and easily cleanable surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and heavy grease build up noted at the ventilation hood and ceiling vent.- Ensure the areas are cleaned and sanitized.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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?
- Visible gaps were noted in the back door - light can be seen coming through gaps.- Repair gaps or replace weather stripping to prevent pest entry.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty wet cleaning cloths were observed on the food prep counters. - As discussed, ensure cleaning cloths are kept submerged in sanitizer solution to prevent bacteria growth.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- ***Ongoing Violation***The facility now uses chlorine-based chemical commercial dishwasher where concentration measured to be 0ppm after multiple cycles.- Ensure to repair the dishwasher.- As instructed, use available two-compartment sink for dishwashing. 100ppm chlorine sanitizer solution prepared in the 2-comp sink.
- 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?
- Visible gaps were noted in the back door - light can be seen coming through gaps.- Repair gaps or replace weather stripping to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Ongoing Violation***Ventilation canopy filters appeared dirty.- Ensure to clean the filters.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was a pool of grease and food debris accumulated under and behind the cookline.- Please pull equipment away from wall for thorough cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The facility uses chemical (Iodine based) commercial dishwasher where concentration measured to be 0ppm.Ensure to repair the dishwasher.Ensure to use only single use disposable dishes.A two-compartment sink was available in the facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Appropriate test strips to measure iodine concentration was not available.Ensure to get Iodine test strips or change the sanitizing solution to chlorine based solution (consult the technician before making any changes to the sanitizing solution feed to the dishwasher)
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ventilation canopy filters appeared dirty.Ensure to clean the filters.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?