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Le Comptoir

110 - 1928 34 Avenue SW Calgary AB T2T 2C1 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was a wet cloth on the front counter. Ensure these cloths are placed in a sanitizer solution when not in use.2. The quat sanitizer solution at the front counter measured over 500ppm. Ensure quat solutions are between 200-400ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese cake stored at room temperature. Ensure all savory and perishable baked goods are stored at or below 4C.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were stored on the edge of the handwashing sink.Fresh sanitizer solution buckets were prepared at 200 ppm and the cleaning cloths were stored there in.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Used serving utensils were stored on the counter at room temperature.The serving utensils were watched and stored in a sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2) Staff was using the same rubber gloves to handle dirty and clean dishes.Staff was instructed to use a different glove to handle clean dishes
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) French onions soup was stored on the Cuisinart cooker measured 36.6°C. It was indicated that the Cuisinart cooker was turned off.2) Cheese was stored on the counter at 17°C.Food items were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedure observed. Staff were seen washing, sanitizing, rinsing, and air-drying the dishes. The staff was instructed to follow the correct manual dishwashing method: wash, rinse, sanitize for 2 minutes, and then air-dry the dishes.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth for cleaning the milk steamer ward was not submerge in sanitizer in between use.- Ensure the cloth is submerged in sanitizer to prevent bacterial growth.Corrected
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mutiple trays of baked goods were displayed at the till without covers.- Ensure food displayed to the customers are protected.Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of tomato soup was measured at 38C.- Ensure the soup is kept out of 4-60C danage zone.Soup reheated and hot held at minimum 60C
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A food handling permit was not posted for the public.