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Logos Bakery & Cake House

168 - 1623 Centre Street NW Calgary AB T2E 8S7 · Food - General

4 inspections

  1. Risk Management 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?
      • The caulking around the handwash sink on the service line was found to be cracked and peeling, which increases the risk of potential leaks, damaging the wood countertop.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The plastic knife rack mounted on the wall located in the kitchen was observed to be sticky and covered in flour and food debris.Please remove and clean and sanitize the plastic knife rack2) Knives and utensils stored in the knife rack were observed to be unclean and covered in food debris.Please clean the sanitize all knives and utensils stored in the knife rack.3) Condensed milk and evaporated milk were stored in their original tin cans after opening. The surfaces of the cans are not a smooth and cleanable surface and are prone to rusting.Please store food products in a food grade container after opening4) Dry spices and seasonings were stored in tin cansTin cans are not smooth or easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator informed the inspector that the standing cooler had broken down in the morning. The ambient temperature of the cooler was tested using an infrared thermometer and measured 22C. The temperature of eggs stored in the standing cooler was tested with a probe thermometer and measured at 21C. Food must be kept out of the danger zone (4C - 60C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food cannot stay in the danger zone for longer than 2 hours.The operator promptly discarded three trays of eggs and temporarily moved all other perishable items into an operating cooler maintaining temperatures of 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking around the handwash sink on the service line was found to be cracked and peeling, which increases the risk of potential leaks, damaging the wood countertop.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was over 200ppm. Ensure the chlorine sanitizer is mixed to be 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were stored in hot holding units around 45C. High risk foods were stored on the baked tray around 22C. Foods were discarded on site.Ensure foods are stored either above 60C or below 4C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling light by the back exit in the kitchen was missing a light cover.Install a light cover, shatter guards, or use shatter proof bulbs.