La Diperie 091
1829 33 Avenue SW Calgary AB T2T 1Z1 · Food - General
3 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Used/wet cleaning cloths were stored by the front house handwashing sink counter. The cleaning cloths were being reused.2) No sanitizer buckets were available at the prep stations.Fresh bleach sanitizer buckets were prepared for each prep station and measured 100 ppm, and new cleaning cloths were kept therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Vanilla and chocolate ice creams were submerged in stagnant warm water at 34.9°C in the kitchen's two-compartment sink. The internal temperature of vanilla ice cream was 13.9°C, while chocolate ice cream was 17.7°C. The staff indicated that the frozen ice creams are being submerged in stagnant hot water to thaw and then kept in the cooler before being placed in the swirls machine.Two vanilla and one chocolate flavoured ice creams were discarded.Potentially hazardous foods must be thawed quickly or in a manner that will prevent the rapid growth of pathogenic bacteria.Food must be thawed using the following methods:1. Under refrigeration at 4°C (40°F) or less;2. Completely submerged in cold running water;3. As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and4. By microwaving.
- 20. Do food handlers at the facility have adequate food safety training?
- The staff demonstrated lack of food safety knowledge.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions