La Mano
2 - 1327 1 Street SW Calgary AB T2R 0W3 · Food - General
9 inspections
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water was not available at the hand-washing sink. Staff explained that the faucet is leaking so they turn off the hot water below the sink to stop the leak. Please repair the leak such that both hot and cold water can be kept on at all times to facilitate proper hand washing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 15. Is the facility free of a pest infestation?
- Evidence of a cockroach infestation was observed in the stall. Pest control monitoring glue boards were completely full of cockroaches in all cycles of life. One live cockroach was observed on the facility floor outside of monitoring traps.Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
- 15. Is the facility free of a pest infestation?
- The basement shared food storage area had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor.Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The general sanitation of the stall was poor. A buildup of food debris and grease, soil, and/or food debris was observed along the hard-to-reach areas such as floor under and behind equipment. Equipment also had grease, soil, and/or food debris accumulation.Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
- 15. Is the facility free of a pest infestation?
- Demand Inspection
3 infractions
- 15. Is the facility free of a pest infestation?
- Evidence of a cockroach infestation was observed in the stall. Pest control monitoring glue boards were completely full of cockroaches in all cycles of life. One live cockroach was observed on the facility floor outside of monitoring traps.Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
- 15. Is the facility free of a pest infestation?
- The basement shared food storage area had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor.Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
- 23. Is the facility maintained in a clean and sanitary condition?
- The general sanitation of the stall was poor. A buildup of food debris and grease, soil, and/or food debris was observed along the hard-to-reach areas such as floor under and behind equipment. Equipment also had grease, soil, and/or food debris accumulation.Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
- 15. Is the facility free of a pest infestation?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The sanitizer spray bottle did not contain any quats, which is the sanitizer solution that is used onsite. The concentration of the quats sanitizer solution must be maintained at 200ppm to effectively sanitize food contact surfaces. Ensure the concentration is tested daily with the test strips. The operator remade the sanitizer solution and measured 200ppm at the time of the inspection.2. A bottle of oxivir disinfectant was found in the facility. Oxivir is not an approved sanitizer for food contact surfaces as it requires a rinse step. Chlorine (bleach) or quats are approved sanitizers that can be used safely around a food facility. The operators removed the oxivir bottle at the time of the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The sanitizer concentration in the dishwashing sink was measured at 100 ppm of QUATS.*The correct concentration was prepared, and the solution was adjusted to 200 ppm.**To effectively sanitize food contact surfaces and dishes, the QUATS concentration should be maintained at 200 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - Partially submerged dishes were observed in the sink with the sanitizer solution.*Staff submerged the dishes completely and sent the larger dishes to the dish pit.**Partially submerged dishes cannot be sanitized entirely.***The building has a dish pit and a commercial dishwasher at the back for all vendors to use.The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry.Steps in proper manual dishwashing are:- Scrape food particles from dishes.- Wash dishes with soapy water.- Rinse dishes with fresh water.- Sanitize dishes. If using the QUATS-based food contact surface sanitizer available on site, use 200 ppm QUATS.- Fully submerge dishes in the sanitizer solution for 2 minutes.- Air dry.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - There were no test strips onsite to measure QUATS solutions.*Staff arranged for test strips during the inspection, and the violation was corrected.**Please ensure that the correct test strips for the sanitizer are available onsite, specifically QUATS test strips for measuring QUATS concentrations and must test the sanitizer daily or after preparing a fresh one each time.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -There was no hand soap dispenser. Staff were using dish soap from the original container, requiring them to open the cap and pour the soap into their hands.*A soap dispenser with a pump has been installed.**Handwashing sinks must be equipped with hot and cold running water, soap, and single-use paper towels at all times, ensuring that the solution remains uncontaminated.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions