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Marble Slab Creamery

F018 - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

6 inspections

  1. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were found in the facility.-Ensure chlorine test strips are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink is again without soap and paper towels.Ensure the hand sink is equipped with soap and paper towels.
    • 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 tap at the three compartment sink cannot be shut off completely.Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cone shelves at the front were dirty. The blender bases and the hot holding units at the front were observed with lots of food debris.Clean.
  2. Risk Management Inspection

    2 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?
      • There were no temperature records being maintained in the facility.-Ensure that temperature records are maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were found in the facility.-Ensure chlorine test strips are available.
  3. 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?
      • There were no temperature records being maintained in the facility.-Ensure that temperature records are maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were found in the facility.-Ensure chlorine test strips are available.
    • 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?
      • The premise has been operating without a valid food handling permit.Closure was issued.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dipper well was not functional. Repair the dipper well.
  4. Risk Management Inspection

    3 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?
      • There were no temperature records being maintained in the facility.-Ensure that temperature records are maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were found in the facility.-Ensure chlorine test strips are available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dipper well was not functional. Repair the dipper well.
  5. 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?
      • There were no temperature records being maintained in the facility.-Ensure that temperature records are maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were found in the facility.-Ensure chlorine test strips are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink is missing soap.Ensure the hand sink is equipped with hot/cold running water, soap and paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dipper well was not functional. Repair the dipper well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General sanitation was not maintained. Food and dirts were observed on the floor and by the corner.Ensure the premise is cleaned regularly.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution was measured at 0ppm.A new solution was prepared by the operator which was tested to be 100ppm.-Ensure that the bleach solution is at 100ppm.
    • 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?
      • There were no temperature records being maintained in the facility.-Ensure that temperature records are maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Flour bags stored on the floor.-Ensure that the flour bags are stored at least 6 inches above the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were found in the facility.-Ensure chlorine test strips are available.
    • 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?
      • No pest control reports were available in the facility.-Ensure that the pest control reports are maintained in the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dust observed on high surfaces i.e., top of equipment. - Clean and maintain in a clean and sanitary manner at all times.