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LC SWEETS

6109 - 15 Sunpark Plaza SE Calgary AB T2X 0M5 · Food - General

7 inspections

  1. Demand Inspection

    2 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?
      • There were no dates of preparation or best before dates recorded-No records of foods discarded after two days of past best before were kept.
    • 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?
      • Updated on Nov 18No pest control records were maintained.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.AHS pest control check list emailed to the operator
  2. Demand Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine in sanitizer solution of spray bottle was so high that test strip faded immediately after dipping in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm in the solution.Chlorine based sanitizer solution was discarded and 200 ppm quat was provided during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of two trays of whole raw eggs stored on the counter without temperature control was 20.3CRequirement:Ensure that whole raw eggs are stored at 7C or less.Eggs were discarded.
    • 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?
      • Updated on Nov 18No pest control records were maintained.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.AHS pest control check list emailed to the operator
  3. 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?
      • No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of quat measured 50 ppm in sanitizer solution of pail located in front prep area.b) No ready to use sanitizer solution was provided in back prep area.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.b) Provide ready to use sanitizer solution in back prep area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coconut milk was left in the can after opening located in prep cooler.Requirement:Transfer food to glass/plastic/stainless steel container after opening the can.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in front prep area was jammed up.Requirement:Repair paper dispenser .
    • 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?
      • No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in back prep area.Requirement: Provide ready to use sanitizer solution. DONE
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of quat in sanitizer solution of pail was more that 1000 ppmRequirement:Ensure that concentration of quat is 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)?
      • Maximum temperature achieved at dish level during sanitizer cycle was 64 CRequirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drainage pipe of dish washer was broken leading to accumulation of water on the floor in back area.Requirement:Replace drainage pipe of dish washer.