Lovely Sweet and Desi Bistro
3110 - 235 Red Embers Way NE Calgary AB T3N 2G8 · Food - General
6 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The two handwashing sinks in the kitchen were not equipped with splash guards, and the food prep tables were directly beside the two handwashing sinks. Please install a splash guard to protect the food-contact surfaces of the food prep tables.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Two of the hand washing sinks were not clean and had some utensils.- Keep the hand washing sinks clean and free from utensils and dishes so that effective hand washing can be performed.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dirt and debris under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The facility prepares yogurt without having pH meter, pH log sheet, temperature record keeping and fresh culture to prepare the yogurt. The manager was not familiar with appropriate method of preparing yogurt.- The operator must maintain a pH log, get fresh culture, a plan for cleaning and sanitization of containers/equipment, have a pH meter and a thermometer. The yogurt making process will be reviewed by Executive Officer of Alberta Health Services.- The operator was educated about the process of preparing yogurt and a public document related to fermentation products was shared via email during inspection. - Until the yogurt making process is finalized/approved the facility should use commercially prepared yogurt to serve in the facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Two of the hand washing sinks were not clean and had some utensils.- Keep the hand washing sinks clean and free from utensils and dishes so that effective hand washing can be performed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The walkin cooler in bar area has food debris on the floor. - Clean and sanitize the walkin cooler.2. The tap at the dipper well in bar was not dispensing water at the time of inspection.- The cold potable water must be running all the time when scoops are store in the well.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dirt and debris under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- The facility prepares yogurt without having pH meter, pH log sheet, temperature record keeping and fresh culture to prepare the yogurt. The manager was not familiar with appropriate method of preparing yogurt.- The operator must maintain a pH log, get fresh culture, a plan for cleaning and sanitization of containers/equipment, have a pH meter and a thermometer. The yogurt making process will be reviewed by Executive Officer of Alberta Health Services.- The operator was educated about the process of preparing yogurt and a public document related to fermentation products was shared via email during inspection. - Until the yogurt making process is finalized/approved the facility should use commercially prepared yogurt to serve in the facility.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have max/min thermometer to check the temperature of hot temperature dishwasher.- Get a max/min waterproof thermometer to confirm dishwasher temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Two of the hand washing sinks were not clean and had some utensils.- Keep the hand washing sinks clean and free from utensils and dishes so that effective hand washing can be performed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The walkin cooler in bar area has food debris on the floor. - Clean and sanitize the walkin cooler.2. The tap at the dipper well in bar was not dispensing water at the time of inspection.- The cold potable water must be running all the time when scoops are store in the well.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of dirt and debris under and/or behind the food equipment and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Initial Inspection
0 infractions
- Demand 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)?
- Bar glass washer was connected to chlorine with household concentration and measured only 50ppm in the final rinse. Please either replace with commercial strength chlorine or make adjustments with existing chlorine so final rinse measures 100 ppm.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Female bathroom stalls were missing sanitary napkin receptacles. Please install.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?