la prep
CONC A - 2000 Airport Road NE Calgary AB T2E 6W5 · Food - General
4 inspections
- Risk Management Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Temperature logs were not being maintained.Monitor temperatures of perishable foods at least 3 times a day and maintain records.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There was condensation or fog inside the screen of the dial probe thermometer. Operators were unable to obtain temperature readings. This was the only probe thermometer that operators were able to locate.Repair or replace the probe thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Ready to eat kale and spinach measured 27C on a table. These vegetables were stored without temperature control.Vegetables were placed in a cooler during the inspection.2) Internal temperatures were taken from the following foods stored in top refrigerated inserts- deli meat 9.2C.- chickpeas 17.5C and 19C (discarded)- boiled eggs 8.5C- quinoa 8.8C- cream cheese 7.6C- cheese 7CRepair the cooler and store perishable foods at 4C or less under refrigeration.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There was food debris on the food slicer, which was stored covered on a shelf.Dissemble the equipment, clean and sanitize all parts thoroughly.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Demand Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A backpack was stored on a baking sheet.The backpack was placed on a coat hook during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Pastries containing spinach and feta cheese were displayed at room temperature without time tracking. The internal temperature of the pastry was 18.2C. Food handlers could not recall when pastries were removed from temperature control. These pastries were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C) or limit storage at room temperature for a maximum of 2 hours with proper time tracking then discard remaining food products after the 2-hour period. 2) Chickpeas, goat cheese and deli meat in top refrigerated inserts measured 6.7C, 8,0C and 9.2C. Deli meat was stored above the fill line of the insert container.Store perishable foods at 4C or less under refrigeration.3) Guacamole, sliced tomatoes and chicken on a food cart were stored without temperature control. Foods measured 16.8C, 18.2C, and 21.5C. These perishable foods were discarded.4) Kale in water and spinach were stored without temperature control on the food preparation table. These vegetables measured 23C. These vegetables were placed in a cooler during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- A food handler was observed cleaning a blender in the front hand sink.The blender was taken to the 3-compartment sink for cleaning and sanitizing. Designate hand sinks for handwashing only.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The back hand sink was obstructed by a coffee brewer and boxes. Remove items that are obstructing the hand sink.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A knife was stored between the food preparation table and the wall. This gap was difficult to clean.The knife was removed from the gap and taken to the dishwashing sinks. Store knives in an area that can be easily cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food debris was found on hard-to-reach areas of the food slicer.Dissemble the equipment, clean and sanitize all parts thoroughly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Quat sanitizer in a pail measured approximately 100 ppm.2) Quat sanitizer in a spray bottle measured 0 ppm.200 ppm quat sanitizer was prepared during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A spoon was stored flat on sunflower seeds.Store utensils in a manner that prevents the handles from coming into contact with food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Pastries containing spinach and feta cheese were displayed at room temperature. The internal temperature of the pastry was 23.3C. Staff could not recall the time when pastries were removed from the oven. These pastries were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C).2) A jug of milk and peeled banana in the undercounter cooler measured 6.5C and 7.7C.3) Feta cheese, quinoa and sauté mushrooms in top refrigerated inserts measured between 6.3C to 8.6C. 4) Liquid egg mixture in the sandwich cooler measured 7C.5) Mozzarella cheese and cheddar cheese measured 7.8C and 8.2C in the cooler next to the back hand sink.Store perishable foods at 4C or less under refrigeration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The drawer below the toaster had untreated wood on the handle. The handle was sticky.Seal untreated wood so that it is smooth, non-absorbent to moisture and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Food debris was found on hard-to-reach areas of the food slicer.Dissemble the equipment, clean and sanitize all parts thoroughly.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in a spray bottle measured 0 ppm.200 ppm quat sanitizer was prepared during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Pastries containing spinach and feta cheese were displayed at room temperature. The internal temperature of the pastry was 19.5C.These pastries were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C).2) Peeled banana, guacamole and 1% milk in the undercounter cooler measured between 6.7 to 8.8C.3) Feta cheese, sweet potatoes and chickpeas in top refrigerated inserts measured between 6.4 to 7.2C. Some foods were filled past the maximum fill line of insert containers.4) The following temperatures were taken from the sandwich cooler.Kimchi grilled cheese - 12CChicken and brie - 11.7CCuben - 9CFig and goat cheese - 7.6CMushroom Banh Mi - 8.6CThe air vent in this cooler was blocked by food and food wrappers.5) Corn beef and sweet potatoes in the back double door cooler measured 6.8C and 7.3C.6) The following temperatures were taken from the Coca Cola cooler.Yogurt - 10.5CChicken bacon - 12CHabanero chicken shawarma - 13.4CTurkey sandwich 14.3C7) Chocolate milk, white milk, boiled egg and marble cheese in the self-serve cooler measured between 12 to 14C. Repair the coolers. Store perishable foods at 4C or less under refrigeration.Foods discarded during this inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The level of sanitizer in the dishwashing sink was too low for food equipment to be submerged.Sanitizer was added to the sink until food equipment was submerged.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were discolored and had water damage. New test strips were obtained from another food establishment during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cardboard boxes on the shelf were stored in a manner that obstructed access to the back kitchen hand sink.Cardboard boxes on the shelf were reorganized so that the path towards the hand sink was not blocked.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The drawer below the toaster had untreated wood on the handle. The handle was sticky.Seal untreated wood so that it is smooth, non-absorbent to moisture and easy to clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Food debris was found on hard-to-reach areas of the food slicer.Dissemble the equipment, clean and sanitize all parts thoroughly.2) There was mould in the ice machine.Empty, clean and sanitize the ice machine.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The switch protector for the food slicer was damaged. The cover appeared unclean.The cover was removed and discarded during the inspection.Suggest replacing the cover to prevent accidental operation.
- 23. Is the facility maintained in a clean and sanitary condition?
- The cupboard under the front hand sink was unclean.Clean the cupboard.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?