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Made By AKB Bakeshop & Cafe

3180 - 5850 88 Avenue NE Calgary AB T3J 0Z7 · Food - General

3 inspections

  1. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for surface sanitizer were not available at the facility.- Acquire test strips.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer in spray bottles tested 0ppm. Bleach (chlorine) sanitizer solution was prepared and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared (1/2 tsp per litre) for use at all times for each food handling area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Trays of white eggs stored on prep counter were measured between 8.4-14.2C. Eggs moved to the cooler.2. Milk jug at the prep counter was measured at 20C during inspection. Milk jug was moved to the cooler.- Ensure all perishable foods are maintained/stored at 4C or below at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips for surface sanitizer were not available at the facility.- Acquire test strips.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops for bulk items were stored in the containers, with handles covered in product.- Ensure all scoops are stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Food containing bags and boxes were stored on the floor in the dry storage area near freezers at the back.- Ensure that all food products are stored in a safe and sanitary manner at least 12 cm (6 in.) off the ground.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the hand wash sink beside the door to the back kitchen was not operational.- Ensure hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice traps were observed on-site, but no pest control records were maintained. The operator mentioned they have a professional company responsible for setting the traps and conducting inspections.- Please maintain pest control records on-site at all times.
    • 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?
      • Food handling permit displayed in the front area was outdated.- Please ensure a valid food permit is displayed at the facility.