Lina's Italian Market
5103 - 901 64 Avenue NE Calgary AB T3J 4G3 · Food - General
8 inspections
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizzeria - Artichoke and mushroom pizzas under heat lamps measured 51C and 55C.Store perishable foods at 60C or higher during hot holding.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Central dishwashing area - An accessible hand sink was not available.The installation is in progress.
- 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?
- Common area - There was a gap on the bottom perimeter of the double door located in the corridor behind the food court.Seal gap to avoid the entry of pest.
- 23. Is the facility maintained in a clean and sanitary condition?
- Prima Pasta - There was a buildup of dust on the light covers and ceiling tiles in the back kitchen.Clean the ceiling and light covers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Pizzeria - Quat sanitizer measured 0 ppm. There were debris and grease in the sanitizer pail.Quat sanitizer was replaced during the inspection.2) Central dishwashing area - Quat sanitizer measured 0 ppm in the spray bottle.The spray bottle was emptied. Use quat sanitizer at 200 ppm. Replace sanitizer regularly as the concentration weakens with time and usage.3) Cafe - Used cleaning cloths were observed on the countertop.Cleaning cloths were placed in a sanitizer pail. Keep cleaning cloths submerged in a sanitizer between uses.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Prima Pasta - Willow cheese was stored in a garbage bag under refrigeration.The garbage bag was replaced with a food grade bag/ container during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Prima Pasta - Chicken and pasta measured 8C in a line cooler. Foods were stored above the fill line of top inserts.2) Deli - Prosciutto di Parma and mortadella measured 7.1C and 7.4C in the display cooler.Store perishable foods at 4C or less under refrigeration. Do not store food past the maximum fill line of insert containers.3) Buffet Italiano - Potatoes measured 47C on the steam table. Potatoes were reheated during the inspection.4) Pizzeria - Pizzas under the heat lamp measured 38C and 45C.Hanging retractable heat lamps were adjusted to minimize the physical distance to food. Store perishable foods at 60C or higher during hot holding.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Central dishwashing area - The high temperature dishwasher measured 66.2C maximum.Sanitize dishes manually until the dishwasher is repaired to meet cleaning and sanitizing requirements such as minimum 71C in the final rinse cycle.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Cafe - The dishwasher sanitizer was being monitored weekly.Monitor daily.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Central dishwashing area - An accessible hand sink was not available.Install a plumbed hand sink in this room.
- 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?
- Common area - There was a gap on the bottom perimeter of the double door located in the corridor behind the food court.Seal gap to avoid the entry of pest.
- 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?
- Central dishwashing area - Flies were observed in this room.Eliminate flies. Remove any standing water and keep surfaces in a clean and sanitary manner. Soak dirty dishes in a soapy solution in the morning until the dishwashing staff arrives.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Central dishwashing area - Water was dripping from one of the taps at the 3-compartment sink.Repair the tap to stop the leak.2) Central dishwashing area - Baseboard had detached from the wall under the dishwasher. There was debris on the adhesive side of the baseboard.Repair or replace the baseboard.3) Central dishwashing area - The floor outside of this room was in a state of disrepair.Repair the floor.4) Panini - There was bare wood in front of the janitorial sink.Seal bare wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.5) Behind the cafe - Shelving for syrups by walk-in freezer system 1 was lined with cardboard.Remove cardboard. Shelf liners that are non-absorbent to moisture and easy to clean can be used.6) Behind the cafe - There was a piece of cardboard being used as a bulletin board by the 3-compartment sink.Remove cardboard. Suggested the use of a white board with magnets.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Behind the cafe - There was debris on the floor, cover of the rolling rack and door handle of walk-in freezer system 1. Clean the areas indicated above.2) Buffet Italiano - There was debris in the mixing bowl. A food handler advised that the equipment was no longer being used.Remove the equipment or keep it in a clean and sanitary manner.3) Central dishwashing area - There was mineral buildup in the dishwasher and on dishwashing racks.De-scale.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Pizzeria - A wooden cutting board was cracked.The cutting board was discarded.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Prima Pasta - There was a buildup of dust on the light covers and ceiling tiles in the back kitchen.Clean the ceiling and light covers.2) Central dishwashing area - The walls were unclean with debris.Clean the walls.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Prima Pasta:Cleaning cloths were observed to be stored on the counters.-Ensure that the cleaning cloths are stored in the sanitizer in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1)In Prima Pasta,The veggie cooler was measured at 11.3 degrees C.Whole produce items like cauliflower, cabbage and peppers were stored inside.-Repair /replace the cooler. -Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.-Do not store any perishable food items inside the cooler until repaired.2) In Barbeque,The veal Parmigiana was measured at 53 degrees C in the stand-in hot holding unit.-Ensure that the perishable food in the hot holding is maintained at 60 degrees C or higher.3) In Cibo,Cheese in the prep line cooler was measured at 8 degrees C.In Pizzeria Chopped onions in insert was stored above the insert fill line. The onions were measured at 7 degrees C.*Chopped onions from the top of the overfilled insert container were transferred to a separate container-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
- 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?
- A few drain flies were observed in multiple areas of the facility, including:Near the three-compartment sink in the Bakery, around the food storage area in Prima Pastaand by the main dishwashing pit.-Continue to monitor for pest activity and implement appropriate control measures as needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A ceiling tile in the back area of the Bakery was observed to be water damaged.-Replace the water damaged tile.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In Presto Panini,System 6 Panini CoolerThe insulation used to seal the cooler door was observed to be coming off.-Repair or replace the insulation to ensure the door seals properly and the cooler maintains the required temperature.In Pizzeria,A scoop was stored inside a flour container.-Ensure that scoops are stored in a manner that prevents the handle from touching food or coming into contact with hands.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1)Bakery:The Quat sanitizer in the spray bottle was measured at 0 ppm.*A new solution was prepared and filled into the spray bottle, but it still tested below 200 ppm.Café:The Quat sanitizer in the red sanitizer bucket was measured at less than 200 ppm.When questioned, the operator stated the solution had just been changed.Upon further inquiry, the operator confirmed that the Quat sanitizer is from the main dispenser located in the Bakery.Both Bakery and Café staff confirmed that the Quat sanitizer is prepared using the main dispenser in the Bakery area.It was noted that operators were adding hot water to the solution after taking it from the main dispenser.Staff were informed that hot water must not be added to the Quat sanitizer, as the dispenser is pre-calibrated by the sanitizer company technician.2)Prima Pasta:Quat sanitizer in the red sanitizer bucket was measured less than 200pm.Cleaning cloths were observed to be stored on the counters.-Ensure that the cleaning cloths are stored in the sanitizer in between use.-Ensure that the Quat sanitizer is maintained at 200 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In Pizzeria,A small plastic container was observed being used to scoop cheese from the insert inside the prep line cooler.The container was removed at the time of inspection.Ensure that scoops with handles are used for food items to prevent direct hand contact.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1)In Prima Pasta,The veggie cooler was measured at 11.3 degrees C.Whole produce items like cauliflower, cabbage and peppers were stored inside.-Repair /replace the cooler. -Ensure that the perishable food items are stored at 4 degrees C or less under refrigeration.-Do not store any perishable food items inside the cooler until repaired.2) In Barbeque,The veal Parmigiana was measured at 53 degrees C in the stand-in hot holding unit.-Ensure that the perishable food in the hot holding is maintained at 60 degrees C or higher.3) In Cibo,Cheese in the prep line cooler was measured at 8 degrees C.In Pizzeria Chopped onions in insert was stored above the insert fill line. The onions were measured at 7 degrees C.*Chopped onions from the top of the overfilled insert container were transferred to a separate container-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The main low temperature dishwasher in the dish pit was measuring no chlorine at dish level.The dishwasher was run for 4-5 of cycles, but no chlorine was detected.-Ensure that the low temperature dishwasher measures a chlorine solution of 100ppm chlorine. -Ensure that the dishwasher is repaired and use the dishwashing sinks for manual dishwashing in the interim.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Bakery: The back hand washing sink was obstructed by bottles. Bottles were removed.Prima PastaInsert container with a dirty spoon was stored inside the hand washing sink.The operator removed the insert.-Ensure that the hand washing sink remains unobstructed is easily accessible for hand washing.
- 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?
- A few drain flies were observed in multiple areas of the facility, including:Near the three-compartment sink in the Bakery, around the food storage area in Prima Pastaand by the main dishwashing pit.-Continue to monitor for pest activity and implement appropriate control measures as needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A ceiling tile in the back area of the Bakery was observed to be water damaged.-Replace the water damaged tile.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In Presto Panini,System 6 Panini CoolerThe insulation used to seal the cooler door was observed to be coming off.-Repair or replace the insulation to ensure the door seals properly and the cooler maintains the required temperature.In Pizzeria,A scoop was stored inside a flour container.-Ensure that scoops are stored in a manner that prevents the handle from touching food or coming into contact with hands.In Cafe,*Clean utensils were observed stored in a dirty drawer.-Ensure that the utensils/food equipment are stored in a clean container/area.*A chocolate-stained scoop was observed stored in stagnant water inside the dipper well.-Ensure that scoops are replaced with clean ones at least every 2 hours, and that they are stored in clean, running water or in a manner to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1)In Buffet,A broken plastic lid was being used to cover an insert in the hot holding unit.The damaged lid was discarded.-Ensure that broken or damaged utensils and equipment are not used,2) An ice scoop was stored inside the ice machine.Scoop was removed.-Ensure that scoops are stored in a manner that prevents the handle from touching food or coming into contact with hands.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Gelato Station:The low-temperature mechanical dishwasher was measured to have a maximum water temperature of 45°C and no chemical sanitizer. The dishwasher indicated being a chemical dishwasher. Thus, please ensure that the dishwasher is capable of maintaining a 100-ppm chlorine or 200-ppm QUAT solution. **OUTSTANDING (2023-11-20). The dishwasher was equipped with a chemical system. However, the chlorine concentration was measured only at 10 ppm. Please ensure that a 100-ppm chlorine is maintained.**OUTSTANDING (2023-10-29). The dishwasher was measured to have 0-ppm chlorine. The inspector informed the operator that the chemical dishwasher must be able to maintain 100-ppm chlorine.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips available during the inspection for the dishwasher’s chlorine concentration. The inspector informed the operator that test strips must be used to ensure that the dishwasher has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to record the dishwasher chlorine concentration daily before use. A copy of a Dishwasher Monitoring Sheet will be provided with this report.**OBTAIN CHLORINE TEST STRIPS AND RECORD THE DISHWASHER CHLORINE CONCENTRATION DAILY.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser of one of the handwashing stations in the back area of the cafe department was empty. A paper towel roll was replaced. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with paper towel at all times during operations.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Gelato Station:The low-temperature mechanical dishwasher was measured to have a maximum water temperature of 45°C and no chemical sanitizer. The dishwasher indicated being a chemical dishwasher. Thus, please ensure that the dishwasher is capable of maintaining a 100-ppm chlorine or 200-ppm QUAT solution. **OUTSTANDING (2023-11-20). The dishwasher was equipped with a chemical system. However, the chlorine concentration was measured only at 10 ppm. Please ensure that a 100 ppm chlorine is maintained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cafe Station- No soap (corrected during inspection) and paper towel available in proper dispenser in the handwashing station.**CORRECTED DURING INSPECTION (2023-11-20). No soap in the handwashing station. The operator was able to obtain a soap dispenser for the handwashing sink.Gelato Station- No soap and paper towel in proper dispenser.- 2-compartment sink to be used for handwashing; please ensure that at least one of the sinks is completely designated for dishwashing use only; put a signage that indicates the sink being designated along with instructions on proper handwashing.**FIXED (2023-11-17). No concerns.Bakery Station- No paper towel in proper dispenser.**FIXED (2023-11-17). No concerns.Pizzeria Station- No paper towel in proper dispenser.**OUTSTANDING (2023-11-17). No paper towel in proper dispenser.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bakery Station:- The sanitizer dispenser for QUAT was not functioning. Please fix to ensure that it is able to properly dispense a 200-ppm QUAT solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Buffet Station:- Sneeze guard missing. Operator said to be installed. Please install sneeze guard.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Gelato Station:The low-temperature mechanical dishwasher was measured to have a maximum water temperature of 45°C and no chemical sanitizer. The dishwasher indicated being a chemical dishwasher. Thus, please ensure that the dishwasher is capable of maintaining a 100-ppm chlorine or 200-ppm QUAT solution.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Buffet Station- No hot water available in the 2-compartment sink for manual dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cafe Station- No soap (corrected during inspection) and paper towel available in proper dispenser in the handwashing station.Gelato Station- No soap and paper towel in proper dispenser.- 2-compartment sink to be used for handwashing; please ensure that at least one of the sinks is completely designated for dishwashing use only; put a signage that indicates the sink being designated along with instructions on proper handwashing.Bakery Station- No paper towel in proper dispenser.Pizzeria Station- No paper towel in proper 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?
- There was a gap on the bottom of the back exit door. Please fix to remove any gap on any openings/exit/entry points of the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Bakery Station:- Rusty shelves in the walk-in cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?