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Les Moulin Lafayette

170 - 317 7 Avenue SW Calgary AB T2P 2Y9 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a quats sanitizer solution. No test strips available at the time of the inspection. Obtain appropriate test strips and ensure all staff members are aware of where they are stored. Testing of sanitizer solutions should be conducted on a regular basis to confirm proper concentrations are maintained to sanitize surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was stored as a stack on the dispenser. Provide paper towel in a dispenser to prevent contamination of the bulk supply.
    • 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 valid food permit is not posted. Ensure a valid food permit is posted in a conspicuous place that is easily seen by the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris were observed on the floor throughout the facility, under equipment and hard to reach areas.Clean the floor.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle did not have a label. All chemical solutions must be adequately labeled with the content inside for staff awareness and safe usage of the product. The operator labeled the spray bottles at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a quats sanitizer solution. No test strips available at the time of the inspection. Obtain appropriate test strips and ensure all staff members are aware of where they are stored. Testing of sanitizer solutions should be conducted on a regular basis to confirm proper concentrations are maintained to sanitize surfaces.
    • 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 valid food permit is not posted. Ensure a valid food permit is posted in a conspicuous place that is easily seen by the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was visibly soiled and had buildup of grime. Utensils must be maintained in a clean and sanitized manner to prevent contamination. Regularly clean and sanitize food utensils. The operator replaced the ice scoop with a clean one at the time of the inspection.
  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *HOT WATER LEAK AT 2-COMPARTMENT SINK. CONTACT A PLUMBER TO MAKE REPAIRS*