Love Sugar & Dough
6 - 390 Northmount Drive NW Calgary AB T2K 3H5 · Food - General
5 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine sanitizer in spray bottle was too strong. - Chlorine sanitizers must be used at 100 ppm. Ensure to mix 1/2 teaspoon of chlorine per liter of water and verify concentration using chlorine test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Display cake cooler has been replaced.
- 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?
- No bleach solution was prepared at the time of the inspection.A new sanitizer solution was prepared which was tested at 100ppm.-Ensure that bleach solution is maintained at 100ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food containers were stored on the floor of the walk in cooler and in the different areas of the kitchen.-Ensure that the food/food containers are stored at least 6 inches above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The display cake cooler was measured at 8.6 degrees C.Cakes/pastries were stored inside the cooler.-Fix/repair/replace the cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Do not store perishable food inside the cooler until it gets fixed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine during sanitation cycle of the dishwasher was measured at approximately 10 ppm. - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. - Instruction were provided to the operator at the time of inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dirty utensils were stored in water at room temperature.-Ensure that the following options are followed:- store in an ice bucket (at or above 4°C) - replenish ice as often to keep temperatures.- store in hot water (at or above 60°C) - water must be constantly heated to keep temperatures; this can be done by placing the utensils in a hot-holding unit.- make utensils single use - use and discard immediately, new utensils each time after use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine during sanitation cycle of the dishwasher was measured at approximately 10 ppm. - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. - Instruction were provided to the operator at the time of inspection.
- 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)?
- Concentration of chlorine during sanitation cycle of the dishwasher was measured at 0 ppm. - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. - Instruction were provided to the operator at the time of inspection.
- 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) Carpet like material with lots of food debris observed on the flooring in the back preparation area. Please remove. All surfaces must be smooth, easy to clean and impervious to moisture. 2) Sponge like material observed above dishwasher machine and below 3-compartment sink drain board. - To be removed. Close the gap with silicon. All surfaces must be smooth, easy to clean and impervious to moisture.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of high-risk foods such as meat rolls and meat patties stored at the front display cooler were measured at 9C. - All foods were moved to the walk-in cooler at time of inspection. - All perishable foods under refrigeration must be stored at a temperature of 4C or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine during sanitation cycle of the dishwasher was measured at 0 ppm. - Service the dishwasher. In the interim, all equipment and utensils must manually be washed, rinsed and sanitized in the 3-compartment sink. - Instruction were provided to the operator at the time of inspection.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Water temperature was measured around 38C. - The hot water tank setting was not appropriately set for an operation of a food facility. The minimum temperature of water required at a food facility is 45C.
- 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) Carpet like material with lots of food debris observed on the flooring in the back preparation area. Please remove. All surfaces must be smooth, easy to clean and impervious to moisture. 2) Sponge like material observed above dishwasher machine and below 3-compartment sink drain board. - To be removed. Close the gap with silicon. All surfaces must be smooth, easy to clean and impervious to moisture.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?