Les Moulins La Fayette
140 - 8400 Blackfoot Trail SE Calgary AB T2J 7E1 · Food - General
2 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine (bleach) sanitizer solution in the spray bottles, initially prepared for use in the kitchen was tested at 10 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is periodically checked using the available test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Wall-mounted QUAT sanitizer dispenser near two-compartment sink was empty and not operational.- Refill or repair dispenser to ensure proper sanitizer is available for dishwashing.
- 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?
- Mouse droppings noted in the front area behind the tabletop slice near prep cooler.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand sink at the food preparation area of back kitchen was slow to drain at the time of inspection. Water leak was observed from the pipe at the bottom of the sink.- Ensure the hand sink is repaired to improve drainage and fix the leak.
- 24. Is solid and liquid waste being managed in a suitable manner?
- Garbage bin in kitchen was full and lacked a tight-fitting lid.- Empty garbage bins regularly and maintain it in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bucket of QUAT sanitizer had a concentration of 0ppm. Corrected during inspection
- 09. Are chemicals stored and handled in a safe manner?
- Chemical bottles were not labeled as to their content
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The spa and pool test strips in the facility was not appropriate for the quat sanitizer in use.- Obtain valid quat test strips, and verify the concentration of 200-400ppm daily. Update: No test strips available upon request
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Part of the wall by the kitchen hand sink was removed to add piping. Cover missing wall piece and ensure all surfaces are smooth, non-porous, and easy to clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris accumulation around water tank and hard to reach areas
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?