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Mesa Cafe

3710 33 Street NW Calgary AB T2L 2M1 · Food - General

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were discolored and no longer accurate. Obtain new quat sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The back kitchen hand sink paper towel dispenser was empty.Corrected on site.
    • 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 self-closing device for the bathroom door, which is in the kitchen, was broken.Repair.
  2. Monitoring 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?
      • The self-closing device for the bathroom door, which is in the kitchen, was broken.Repair.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No surface sanitizer solution prepared at the time of inspection. Manger then diluted the sanitizer solution that was dispensed from the wall mounted dispenser. - Ensure a sanitizer solution such as Quat is available for frequent surface sanitizing at all times. - Do not dilute the sanitizer further. Quat sanitizers must be used at 200 ppm.2) Cleaning cloths left on food contact surfaces without any sanitizer residue. - Store cleaning cloths in sanitizer solution in between use or ensure there is adequate sanitizer solution residue in cleaning cloths.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sliced cheese left on top of inserts at the top of the preparation cooler were measured at 13C. - Discarded. - Do not store perishable foods on top of the inserts. Place inside the inserts or in the cooler. All perishable foods must be stored at 4C or less or greater than 60C 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?
      • No paper towel or hand soap available at the back handwashing sink. No paper towel available at the main cooking line handwashing sink. - All handwashing sinks must be supplied with soap and paper towels in suitable dispensers at all times.
  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods stored above inserts on the preparation cooler. Temperature measured above 4 degrees C.- Please ensure all perishable foods under refrigeration are stored at a temperature of 4C or less.