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Layali Cafe

101 - 617 11 Avenue SW Calgary AB T2R 0E1 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and brown stains build- up on the white prep cooler cutting board.Resurface or replace the cutting board.
  2. Risk Management Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water at the handwash sink and spray sink was measured at 30.0 degrees C. Previous Inspection:Hot water at the tap was measured at 31 degrees C.Fix the hot water and ensure the hot water is at 45 degrees C or higher.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Staff was not able to explain how the containers are sanitized. Previous Inspection:Shisha water containers were not sanitized after use. Wash and sanitize shisha re-usable parts after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and brown stains build- up on the white prep cooler cutting board.Resurface or replace the cutting board.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Garbage bags was used to cover the pizza dough. Use food grade bags for food.2) Small containers of food were stored directly on the walk-in cooler floor. Store all food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler inserts. Garlic sauce @ 7.4 degrees C.Hummus @ 7.3 to 12.0 degrees C. Adjust the cooler temperature and store cold perishable food at 4 degrees C or below.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water at the tap was measured at 31 degrees C.Fix the hot water and ensure the hot water is at 45 degrees C or higher.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Shisha water containers were not sanitized after use. Wash and sanitize shisha re-usable parts after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Black stains build-up on the dishwasher racks. Clean or replace the racks. 2) Deep grooves and brown stains build- up on the white prep cooler cutting board.Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and debris build-up on the canopy filters. 2) Grease and debris build-up underneath deep fryers and stoves. 1 to 2) Clean these areas.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Maximum hot water temperature measured 39 degrees Celsius. Hot water temperature must measure at least 45 degrees Celsius. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.
  7. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Maximum hot water temperature measured 39 degrees Celsius. Hot water temperature must measure at least 45 degrees Celsius. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no food contact surface sanitizer solution prepared.Quat based food contact surface sanitizer was prepared during inspection. Concentration measured 200 ppm. Ensure that food contact surface sanitizer is prepared and readily available in each food handling area at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The waste water pipe under the hand wash sink on the cookline (south side of the facility) was leaking waste water.Have the pipe repaired to stop the leak.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Maximum hot water temperature measured 39 degrees Celsius. Hot water temperature must measure at least 45 degrees Celsius. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.