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Leshinsky's Bakery and Cafe

7 - 11625 Elbow Drive SW Calgary AB T2W 1G8 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple open flour bags and other dry goods were stored above the ground in the back area. Please use appropriate food-grade storage containers to store bulk supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the main kitchen was blocked with the chair/personal belongings at the time of inspection. Correction was made onsite. Staff was instructed to remove the chair/personal belongings and ensure that handwashing sink is accessible at all times.
    • 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?
      • "Ongoing violation"No pest control records were maintained.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.AHS pest control checklist emailed to the operator to self-manage pest control.
    • 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?
      • The back delivery door was open at the time of inspection, even though it was not in use. Staff were instructed to keep the door closed to prevent any chance of pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning and sanitation of the facility was not satisfactory. Deep cleaning is required throughout the kitchen-All the shelves-all hard to reach areas- dirt and debris on shelf located under the counter in back prep area.-wall near to the dishwashing area had dried up spill-maintain the cleaning schedule for kitchen and include all equipment, areas, surfaces-back area required organization-Organize the counter on the left of the dishwashing area. Requirement:Clean the above noted area.
  3. Risk Management Inspection

    3 infractions

    • 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.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.AHS pest control checklist emailed to the operator to self-manage pest control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperature of display cooler was 9 C .Requirement:Ensure that temperature of the cooler is maintained at 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris on shelf located under the counter in back prep area.(Repeat violation from previous inspection)Requirement:Clean the above noted area.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of display cooler was 10 C .Requirement:Ensure that temperature of the cooler is maintained at 4C or less.Move all perishable foods to another cooler .
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of patties stored in the warmer was 50.8CRequirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Temperature of the warmer was raised during inspection.
    • 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.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Food buildup on bulk bins lids.b) Dirt and debris on shelf located under the counter in back prep area.Requirement:Clean the above noted areas.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator has worked in the food industry for many years but does not have Alberta approved food safe certification.Ensure a person who has care and control of the facility is food safe certified.