Mama Mia Italian Kitchen
4101 - 50 Fireside Gate Cochrane AB T4C 2A3 · Food - General
14 inspections
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ***Repeat ViolationSanitizer in cafe area was measured at 0 ppm. Staff prepared a new solution at 200 ppm QUAT. QUAT sanitizers in the kitchen were measured at 200 ppm. Monitor food-grade sanitizer concentration regularly, and keep all QUAT solution at 200-400 ppm.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Repeat Violation: Ice scoop was stored on top of ice in the kitchen's ice machine. Keep ice scoop in a separate container.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Sanitizer in kitchen area where used utensils are stored was measured at 0 ppm. Staff replaced the solution with 200 ppm QUAT.2. Sanitizer in cafe area was measured at 0 ppm. Staff prepared a new solution at 200 ppm QUAT.Monitor food-grade sanitizer concentration regularly, and keep all QUAT solution at 200-400 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand-washing sink in the cafe area was not supplied with soap and paper towels. Ensure that designated hand-washing sink is only used for hand-washing purpose, and is supplied with liquid soap and paper towels.
- 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?
- Back door was left open unattended. Keep all doors without screen door closed.
- 20. Do food handlers at the facility have adequate food safety training?
- Facility operator has no valid food handler's training certificate. Retake 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?
- Caulking around the dishwashing sink is damaged with mould-like growth. Clean wall surface and replace caulking.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Ice scoop was stored on top of ice in the bar area. Keep ice scoop in a separate container.2. Dipper well was turned off at the time of inspection. Keep dipper well running continuously.
- 23. Is the facility maintained in a clean and sanitary condition?
- Carboard boxes were placed on the floor under the deep fryer, and are replaced weekly. Remove boxes and keep all floor surfaces clean. If cardboard boxes are used for floor surfaces, staff should remove boxes and clean floor daily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Iodine test strips for the glass dishwasher were not available onsite during the inspection. Please make sure they are available onsite to measure the concentration of the sani cycle of the glass dishwasher, and it is monitored daily.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Sewer gas smell noticed during the inspection by the dishwasher area. Please make sure investigate the issue and it is addressed properly.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Coolers down the grill area temp. were measured at 12 C. Operator placed ice during the operation and put every perishable food item in the walk-in cooler. Operator will contact to technician right away.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher Sani cycle max temp. was measured 69 C.Corrected during the inspection. Operator adjusted the hot water tank temp.After adjustment max temp was measured at 74C. at both dishwashers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hand soap at the sink. Corrected during the inspection.Please make sure hand sinks are supplied properly 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?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Couple of cleaning cloths were left on the counter. Please make sure cleaning cloths are kept in sanitizer solution while they are not in use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following area;*Exhaust canopy filters, grease built up.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- - Walk-in freezer: Grey bins were stored on the floor and were uncovered.*Staff covered the bins and stored them on the shelves.Advise the staff to cover with the lids or saran wrap.
- 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 observed in front of the hand washing sink.*Hand washing sink must be accessible at all times and not be blocked with any item. Staff corrected the violation onsite.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- X3 Cleaning clothes were kept on the kitchen counter.*Cleaning clothes must be soaked in the sanitizer solution while not in use. Staff corrected the violation onsite and put them away in the laundry basket.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Disposable coffee cup was observed on the kitchen counter.*Please do not store personal items in the kitchen or where food is being prepped to avoid any cross contamination. Staff corrected the violation onsite and removed the cup from the area.2. Storage and food cover in the freezer and walk-in cooler: Some of the food items like green vegetables, clams and bread were found uncovered.*Violation was corrected onsite. Staff covered the food items. Also, please make sure to cover all the food items to avoid any cross contamination.3. Microgreen was stored on the kitchen counter without any tray at the bottom and soil was observed on the counter below the plant.*Please keep the microgreen pot in the tray to catch any soil or water leaking from the pot. Staff corrected the violation onsite, and a tray was kept below the plant.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer was not labelled in the kitchen area and in the bar area. Also, two of the Quats labelled bottles has blue chemical and vinegar – water solution in them. One of the red buckets had vinegar – water solution in it.*Please make sure to label all the sanitizer bottle correctly in the facility, do not mix the chemical and use red buckets for the sanitizer only for soaking dirty cleaning clothes, while not in use. Staff corrected the violation onsite by labeling the sanitizer bottle, and red buckets solutions was replaced with Quat’s sanitizer. Sanitizer was tested at 200ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese, mushroom, and noodles were kept outside in the prep area.*Corrected during the inspection. Staff stored the cheese inside the refrigerator. Mushroom and noodles were left for prep at the prep station, they were all put away into the cooler during the inspection. Please do not store perishable food items at the 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?
- Garbage bin was stored in front of the hand washing sink.*Hand washing sink must be easily accessible and not be blocked. Staff corrected the violation onsite.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking at both hand sink in the kitchen is peeling off.*Please replace the caulking at the hand sink area and make sure the surface is non-absorbent and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1-Handle of the meat slicer had duct tape on and appeared to be broken.*Please fix the handle and change the tape often to avoid any debris deposition in between of the handle and the tape.2. Scoops were stored in the pizza flour container in a manner that the business handle was touching the food items.*Staff corrected the violation on site. Scoops were placed in the scoop holder.Recommendation: Please store scoops in the provided scoop holder to avoid any cross contamination and touching the raw food while handling.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Walk-in cooler required cleaning due to condensation on the vents and lights.*Please keep the vents and lights of the walk-in cooler clean and free from any condensation on the wall.3. There was some grease deposition on the middle section of the hood.*Please clean the hood, as grease build up can cause a nuisance while cooking and might cause cross contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler by the pizza station was not properly keeping the temp of food 4C OR less. There was ice built up in the cooler from side to side. Repair is required. Please monitor the temp. of the unit as well as the food and try cover the containers with lid to maintain the temp.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The prep cooler by the pizza station was not properly keeping the temp of food 4C OR less. There was ice built up in the cooler from side to side. Repair is required. Please monitor the temp. of the unit as well as the food and try cover the containers with lid to maintain the temp.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High Temp. dishwasher max temperature on the plate level was not reaching more than 70C. Tested multiple times.** Please check with technician. For high temperature machines, a reading of greater than 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher Sani cycle temperature was not reaching for then 65C. Tried multiple times. Operator called the technician to fix the issue. Operator will contact us as soon as dishwasher is fixed. Extra dishes were available onsite. If repair takes longer, then operator will have to do manual dishwashing method.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There were couple food containers were left without lid in walk-in cooler. **Corrected during the inspection. Please make sure food containers in the walk-in cooler are covered with proper lid if they are not left for cooling.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer solution bottles were not labelled.*** Please make sure sanitizer bottles are labelled properly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pizza prep cooler temperature was fluctuating between 11-13C. Internal temp. of the food was measured at 4C or less in different compartments. ***Please make sure unit covers are closed when there is no prep happening or station is not busy.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High Temp. dishwasher max temperature on the plate level was not reaching more than 70C. Tested multiple times.** Please check with technician. For high temperature machines, a reading of greater than 71° C at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Broken food container in the walk-in freezer. ***Corrected during the inspection. Discarded during the inspection by the operator.Knifes and utensils used in cooking station kept in water. ***Please make sure knifes and utensils used in cooking station as well as the prep station will need to be kept in sanitizer soluiton to prevent bacterial growth.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions
- Demand 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)?
- 1. The high temperature dishwasher was not conducting a full cycle. COMPLETE THE FOLLOWING:1. Repair dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions