Luigi's Italian Kitchen
714 8 Street Canmore AB T1W 2B6 · Food - General
5 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of quat sanitizer in the spray bottles was only 100ppm, to be between 200-400ppm. Corrected during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some paint and painting supplies were on shelf in dry storage area. Remove these items or store them separately (away from any food or utensils).
- 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 wooden shelving in bar area used to store alcohol/glasses needs to be re-sealed so that it is easily cleanable and impervious to moisture.There are some chips on edge of counter next to handwashing sink in bar area. Please repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some acoustic tiles in the kitchen cooking area. Need to be replaced with tiles that are smooth, easily cleanable and impervious to moisture.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Edging of several of the white shelving is chipping/paint peeling. To be repaired and/or repainted.Damaged ceiling tiles in the kitchen cooking area were replaced but were replaced with acoustic tiles. Need to be replace with tiles that are smooth, easily cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Staff are not checking to ensure the spray bottles of quat sanitizer are at 200-400ppm. When checked again today were at 0ppm.All were dumped and refilled with correct level of quat sanitizer during inspection. Need to ensure the quat sanitizer is all the way up the hose before dispensing into the spray bottles.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Barrier needed on left side of handsink as back burner on stove beside the sink is being used and food could get contaminated from dirty water/soap when handwashing is being done. This could also be a fire hazard as the wood on the side of the handsink was scorched.Install a barrier on the handsink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wood around handsink is damaged. Wood need to be replaced with a material that is smooth, easily cleanable and impervious to moisture.Edging of several of the white shelving is chipping/paint peeling. To be repaired and/or repainted.Some of the ceiling tiles are peeling. Replace damaged ceiling tiles.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Barrier needed on left side of handsink as back burner on stove beside the sink is being used and food could get contaminated from dirty water/soap when handwashing is being done. This could also be a fire hazard as the wood on the side of the handsink was scorched.Install a barrier on the handsink.
- 09. Are chemicals stored and handled in a safe manner?
- There were unlabelled spray botttles of chemical and potentially some spray bottles of chemical that were labelled but incorrectly labelled. Ensure all spray bottles of chemical are labelled as to their contents.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired food permit was on display. Please display current food permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Piece of baseboard missing behind/behind the prep cooler that has a wood top.Please install.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wood around handsink is damaged. Wood need to be replaced with a material that is smooth, easily cleanable and impervious to moisture.Edging of several of the white shelving is chipping/paint peeling. To be repaired and/or repainted.Shelf lined with parchment paper. Do not line shelves with paper.Some of the ceiling tiles are peeling. Replace damaged ceiling tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall cleanliness is good but the following area needs cleaning:-floor and wall behind the prep cooler with the wooden top
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in the spray bottles was reading from 0-100ppm. Needs to be at 200-400ppm for proper sanitizing. Refill spray bottles with adequate concentration of sanitizer; ensure the dispenser is dispensing 200-400ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Foodhandler who started for the day was not going to wash hands before preparing food; had to be told to wash his hands.Taps for the handsink were not being shut off with paper towel after handwashing. Taps to be shut off with paper towel to avoid re-contaminating hands.
- 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?
- Cooling logs are no longer being done. Need to document temperatures when cooling high risk foods to ensure are cooling quickly enough.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Barrier needed on left side of handsink as back burner on stove beside the sink is being used and food could get contaminated from dirty water/soap when handwashing is being done.Install a barrier on the handsink.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal water bottle being kept in insert in food prep table. Store away from open foods/food prep surfaces.Corrected during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher's chlorine concentration (rinse) not being checked daily when restaurant is open. To be tested daily and recommend recording this.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Expired food permit was on display. Please display current food permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Piece of baseboard missing behind/behind the prep cooler that has a wood top.Please install.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wood around handsink is damaged. Wood need to be replaced with a material that is smooth, easily cleanable and impervious to moisture.Edging of several of the white shelving is chipping/paint peeling. To be repaired and/or repainted.Shelf lined with parchment paper. Do not line shelves with paper.Some of the ceiling tiles are peeling. Replace damaged ceiling tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were some damaged plastic containers. Please discard.There were container lids being stored under the handsink. Do no store food containers/lids under sink drain lines.
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall cleanliness is good but a few areas need more cleaning:-floor behind freezers in dry storage area-floor and wall behind the prep cooler with the wooden top-shelving on wall behind spray sink
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?