Skip to content
Loading map…

Mayfair Garden Cafe

105 - 6707 Elbow Drive SW Calgary AB T2V 0E3 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of raw beef stored on top shelf of cooler, above other ready-to-eat food.Store raw meat on the lowest shelves to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked beef in hot holding unit measured 40 degrees Celsius.Product was stored inside of an insert that was then stored in another insert.Ensure food in hot holding is maintained at 60 degrees Celsius or greater.Do not double insert products as the food is then farther away from the heat source.Re-heated during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood used to support shelf in one cooler.Section of support wall below coffee equipment is raw wood.Raw wood is not an easy to clean material.Any wood used in a food establishment must be finished / treated.
  3. Initial 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?
      • Doors to under counter cabinets were water damaged and falling apart. All surfaces are to be smooth, non-porous, and easy to clean
  4. Initial Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labeled as to its contents
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Under counter cooler measured at 9CEnsure cold foods are stored at a temperature of 4C or below
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bowl of cooked chicken on the counter was measured at 40C. Perishable foods are not to be left at room temperature for long periods of time. To facilitate cooling, place layer of hot foods on a shallow pan
    • 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?
      • New business took over October 15. Provided Food Handling Permit Application Form
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Doors to under counter cabinets were water damaged and falling apart. All surfaces are to be smooth, non-porous, and easy to clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization required for back storage. Remove any items not being used and keep all foods off the floor
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulation of debris on the floor under counters and shelving units