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M Bistro

150 - 25 Heritage Meadows Way SE Calgary AB T2H 0A7 · Food - General

9 inspections

  1. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Repeat Violation*Wet and dirty cleaning cloths were observed stored on food prep tables/counters in the kitchen.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Repeat Violation*1. Food containers stored in the standing cooler and prep coolers were not covered. - Cover all foods to prevent contamination.2. Single use disposable utensils were used as scoops and were stored on the cooked food item.- Ensure to use scoops with handles and store them away from the food product.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*Oil and grease build-up on all the ventilation hoods in the back kitchen.- Please clean ventilation hoods and maintain regular cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing Violation*Significant accumulation of grime and food debris was observed throughout the facility, in areas including but not limited to: - underneath and behind the cooking line- in corners/hard-to-reach areas throughout the kitchen**Thoroughly clean all the aforementioned areas.
  2. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet and dirty cleaning cloths were observed stored on food prep tables/counters in the kitchen.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Dirty meat hooks were stored on the food prep sink creating a risk of contamination.- Ensure that hooks are properly cleaned and sanitized and stored in a sanitary manner.2. Meat products stored above raw vegetables in the cooler units in the back area.- Ensure to place meat products to the lower shelves and have raw vegetables on upper shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food containers stored in the standing cooler and prep coolers were not covered. - Cover all foods to prevent contamination.2. Single use disposable utensils were used as scoops and were stored on the cooked food item.- Ensure to use scoops with handles and store them away from the food product.3. Utensils and equipment were observed stored directly on the floor.- Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *ONGOING VIOLATION*No probe thermometer onsite. - No concerns with internal temperature at time of inspection, but acquire a probe thermometer to monitor and verify internal cooking temperatures.**November 5: No probe or infrared thermometer was available onsite. - Acquire thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A half full container (300-500g) of cooked tapioca pearls stored on the front counter measured at 24.6C (discarded).2. Sticky rice stored in five bamboo steamers left at room temperature and later stored in cooler was measured at 24.4C (discarded).3. Four whole dressed chicken placed in the back standing cooler were measured between 21.2 - 23.0C (discarded).**Ensure high risk foods are being kept at proper temperatures of less than 4°C or greater than 60°C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Splashguard was not provided at the handwashing station near 2-comp prep sink.- Install splash guard.
    • 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. Oil and grease build-up on all the ventilation hoods in the back kitchen.- Please clean ventilation hoods and maintain regular cleaning schedule.2. Caulking around the dishwashing sink and hand sink was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.3. Water/plumbing line above the dishwasher was observed leaking when the dishwasher was running.-Please repair/fix the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of grime and food debris was observed throughout the facility, in areas including but not limited to: - underneath and behind the cooking line- underneath the dishwasher- besides and underneath the hand sinks - on the doors and besides the standing and prep line coolers- in the bulk bin storage area- in corners/hard-to-reach areas throughout the kitchen**Thoroughly clean all the aforementioned areas.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet and dirty cleaning cloths were observed stored on food prep tables/counters in the kitchen.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Dirty meat hooks were stored on the food prep sink creating a risk of contamination.- Ensure that hooks are properly cleaned and sanitized and stored in a sanitary manner.2. Meat products stored above raw vegetables in the cooler units in the back area.- Ensure to place meat products to the lower shelves and have raw vegetables on upper shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food containers stored in the standing cooler and prep coolers were not covered. - Cover all foods to prevent contamination.2. Single use disposable utensils were used as scoops and were stored on the cooked food item.- Ensure to use scoops with handles and store them away from the food product.3. Utensils and equipment were observed stored directly on the floor.- Operator is to remove all equipment and utensils from the floor, properly clean and sanitize them.- Ensure food items, equipment's, and utensils are stored at least 6 inches (15 cm) off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A half full container (300-500g) of cooked tapioca pearls stored on the front counter measured at 24.6C (discarded).2. Sticky rice stored in five bamboo steamers left at room temperature and later stored in cooler was measured at 24.4C (discarded).3. Four whole dressed chicken placed in the back standing cooler were measured between 21.2 - 23.0C (discarded).**Ensure high risk foods are being kept at proper temperatures of less than 4°C or greater than 60°C at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *ONGOING VIOLATION*No probe thermometer onsite. - No concerns with internal temperature at time of inspection, but acquire a probe thermometer to monitor and verify internal cooking temperatures.**November 5: No probe or infrared thermometer was available onsite. - Acquire thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was in disrepair. Chlorine (sanitizer) concentration was measured at 0 ppm after multiple cycles.- Repair the dishwasher.- Until the dishwasher is repaired, staff was instructed to prepare 100 ppm chlorine sanitizer in the nearby 2-comp sink to perform the sanitizing step.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Splashguard was not provided at the handwashing station near 2-comp prep sink.- Install splash guard.
    • 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. Oil and grease build-up on all the ventilation hoods in the back kitchen.- Please clean ventilation hoods and maintain regular cleaning schedule.2. Caulking around the dishwashing sink and hand sink was visibly dirty and peeling off.- Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.3. Water/plumbing line above the dishwasher was observed leaking when the dishwasher was running.-Please repair/fix the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of grime and food debris was observed throughout the facility, in areas including but not limited to: - underneath and behind the cooking line- underneath the dishwasher- besides and underneath the hand sinks - on the doors and besides the standing and prep line coolers- in the bulk bin storage area- in corners/hard-to-reach areas throughout the kitchen**Thoroughly clean all the aforementioned areas.
  4. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Container full of raw beef was stored directly next to container of vegetables and other ready-to-eat food products in the coolers to the right side of cook line.- Discussed with operator at time of inspection regarding potential risk of cross-contamination with improper food storage in coolers. Please ensure raw meats are not stored directly next to vegetables and other ready-to-eat products and are stored below on different shelf.- Items were removed and rearranged during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer onsite. - No concerns with internal temperature at time of inspection, but acquire a probe thermometer to monitor and verify internal cooking temperatures.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can of mango puree stored on the shelf in the bubble tea area. - Canned foods should not be kept once they are damaged or dented to avoid the growth of harmful bacteria and their toxins. The operator disposed the canned mango puree at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine (bleach) sanitizer solution was tested above 200ppm. - The concentration of chlorine must be maintained at 100-200ppm to safely sanitize food contact surfaces. The operator remade the sanitizer solution and was measured at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Food containers stacked on top of uncovered food in the coolers near the back door and the coolers underneath the counters. Food must be covered when stored to protect it from contamination. - Place an adequate cover or lid. Do not stack containers on top of food unless an adequate cover is used as the bottom of the container can contaminate the food.2. Raw meat was stored beside cabbage in the cooler near the back door. All food products must be stored in a safe and sanitary manner. - Please ensure raw meat are stored on the lower shelves, or in a designated raw meat cooler that is separated from ready to eat food items to prevent cross contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Uncovered raw meat and carrots stored in inserts beside one another in the sandwich cooler. 2. Uncovered raw fish/seafood and cooked meat and shrimp stored in inserts beside one another in the sandwich cooler. All food products must be stored in a safe and sanitary manner that prevents cross contamination of raw meat. Rearrange the inserts to have all raw meat grouped together and separated from the ready to eat and cooked food. The operator rearranged the inserts at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were stored inside the food container and did not have an adequate handle. - Acquire food safe scoops with handles.2. Appropriate scoop was stored inside the bulk supply of flour and the handle was visibly dirty. - Clean scoops frequently to remove food debris on the handle which can contaminate the bulk supply and store scoops in a separate area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Food (baking powder) bucket is used to store the sanitizer solution and is not labeled. All sanitizer buckets must be properly labeled to ensure safe usage of chemicals when sanitizing food contact surfaces. Please label the bucket with the sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Three fly traps stored above clean dishes in the dishwasher area. Fly traps should not be hung above areas where food or food equipment is being stored to prevent contamination from dead flies. - Please remove the fly traps and place in an area where food is not being handled.2. Bubble tea lid sealer machine is visibly dirty with accumulation of sugar and debris around the metal ring. - Food equipment must be frequently cleaned and sanitized to remove food debris and to avoid contamination of food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease buildup underneath the grill. 2. Dust accumulating on the ceilings near the vents. 3. Food debris accumulating on high shelves above the sandwich cooler and on the shelves where clean dishes are stored. 4. Dirt and grime buildup underneath the shelves and food equipment. - The facility must be maintained in a clean and sanitary manner to ensure safe handling of food and prevent the attraction of pests. Prepare a new cleaning schedule to include hard to reach areas and determine the frequency of cleaning. 5. Sanitation schedule is not being followed and signed as complete. Staff members are sending pictures of daily cleaning which is used to record their cleaning frequency. - Once a new cleaning schedule has been made, please ensure staff members are completing each task and signing it as "complete" to ensure the facility is being adequately cleaned.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/dirty cleaning cloths were lying on prep tables.- Keep the used cleaning cloths in sanitizing solution when not in use or after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **The violation was still outstanding during current inspection, May 22, 2024**Foods were not prepared in an a clean environment. The countertops and cutting boards were dirty at the time inspection. The accumulated oil and grease were observed to be dripping on food equipment.Raw meats were not separated from cooked food in the cooler. Action required:1. Ensure to wash and sanitize countertops and cutting boards before and after preparing foods.2. Ensure to clean the ventilation system to prevent the accumulated, dirty oil drip into the foods. 3. Keep raw meat separated from all cooked foods in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **The violation was still outstanding during current inspection, May 22, 2024**Raw beef was left on the counter at room temperatureOperator rushed to put the beef and some other foods in the cooler at the sight of PHIAction required: Ensure potential hazardous foods are stored at 4C or lower in the cooler and 60C or higher in hot holding unit. Do not store potential hazardous foods at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation was still outstanding during current inspection, May 22, 2024**Garbage bin was directly stored in front of the hand washing sink beside the prep sink. Hand sink beside the 2 compartmnet sink has kitchen utensils in it. Action requiredEnsure that hand sinks are not obstructed and easily accessible to encourage hand washing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • **The violation was still outstanding during current inspection, May 22, 2024**Staff in this restaurant has not demonstrated that they have adequate food safety training. Action requiredEnsure all staff take a food safety training course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters were dirty.- Clean the ventilation canopy filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **The violation was still outstanding during current inspection, May 22, 2024**Cleaning required along track, door handles and doors of sliding door coolers in the kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding during current inspection, May 22, 2024**Cleaning required in hard to reach areas including, but not limited to: - under and behind large cooking equipment- dry storage shelving units- under and behind bulk containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation was still outstanding during current inspection, May 22, 2024**Accumulation of grime, grease and food debris was noted in the following areas:-Floors-Shelves-Ventilation (Accumulation of oil and grease)-Cooking equipment-Out of the way area (ie. below shelves; back storage room)- under and behind large cooking equipment- dry storage shelving units- under and behind bulk containersAction required: Thoroughly clean and sanitize the kitchen. Develop a written cleaning schedule for the food establishment.The bulk area needs to be organized.
  9. Demand Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Foods were not prepared in an a clean enviroment. The countertops and cutting boards were dirty at the time inspection. The accumulated oil and grease were observed to be dripping on food equipment.Raw meats were not separated from cooked food in the cooler. Action required:1. Ensure to wash and sanitize countertops and cutting boards before and after preparing foods.2. Ensure to clean the ventilation system to prevent the accumulated, dirty oil drip into the foods. 3. Keep raw meat separated from all cooked foods in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw beef was left on the counter at room temperatureOperator rushed to put the beef and some other foods in the cooler at the sight of PHIAction required: Ensure potential hazardous foods are stored at 4C or lower in the cooler and 60C or higher in hot holding unit. Do not store potential hazardous foods at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine sanizing bucket was empty during inspection. Dishwasher was not able to dispense chlorine sanitizer at the time of inspection. -Dishwashing was stopped immediately. Operator went to get a new chlorine sanizer Dishwasher was prime severally before the dishwasher could dispense sanitizer. Action required: Ensure to check the sanitizer of the dishwasher before washing the utensils and equipment. Have a log book to keep track of the sanitizer concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Garbage bin was directly stored in front of the hand washing sink beside the prep sink. Hand sink beside the 2 compartmnet sink has kitchen utensils in it. Action requiredEnsure that hand sinks are not obstructed and easily accessible to encourage hand washing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff in this restaurant has not demostrate they have adequate food safety training. Action requiredEnsure all staff take a food safety training course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Residential deep fryer used on prep counter with no ventilation
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Food debris observed on bubble tea sealer2. Cleaning required along track, door handles and doors of sliding door coolers in the kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas including, but not limited to: - under and behind large cooking equipment- dry storage shelving units- under and behind bulk containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of grime, grease and food debris was noted in the following areas:-Floors-Shelves-Ventilation (Accumulation of oil and grease)-Cooking equipment-Out of the way area (ie. below shelves; back storage room)- under and behind large cooking equipment- dry storage shelving units- under and behind bulk containersAction required: Thoroughly clean and sanitize the kitchen. Develop a written cleaning schedule for the food establishment.The bulk area needs to be organised.