Skip to content
Loading map…

MIK Coffee & Shop

101 - 1019 17 Avenue SW Calgary AB T2T 0A7 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer for sanitizing food surfaces. Operator constituted 200ppm Quat solution.Ensure there is always sanitizer solution available for sanitizing food surfaces.
    • 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?
      • The back and front door was left opened.-Use a screen door or keep doors closed at all times.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared initially.Bleach water was prepared in a wiping cloth bucket. Ensure that food contact surface sanitizer is prepared and readily available at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member was assembling dessert cups with gloved hands. They picked up their phone and used it with the same gloves on, and then returned immediately to food handling without changing gloves or washing hands.Ensure that hands are washed frequently throughout the day including: before handling food, after using the toilet, after smoking, coughing, sneezing, blowing the nose, eating or drinking, after touching hair, scalp, or face and after handling garbage, other waste, and other contaminated items (ie cell phone).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor mats present by the coffee machine and the point of sale machine were damaged and unravelling. Remove damaged mats from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some soil on the wall of the washroom, underneath the soap dispenser.Clean the washroom walls and ensure they are cleaned on a regular basis.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared.Staff prepared bleach water for sanitizing food contact surfaces. Concentration measured 100 ppm. Ensure that food contact surface sanitizer is prepared and readily available for use at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the northwest food preparation cooler measured 6 degrees Celsius.Adjust, service/repair the cooler. Ensure that the cooler maintains 4 degrees Celsius or less 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?
      • The hand wash sink was also being used as a food preparation sink. There were utensils in the basin from staff making matcha.The hand wash sink must be used for handwashing only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels available at the hand wash sink.A counter top paper towel dispenser was moved to the hand wash sink 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?
      • Floor mats present by the coffee machine and the point of sale machine were damaged and unravelling. Remove damaged mats from the facility.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The water hose for the shaved ice machine was being stored in the basin of the one compartment sink.Store the water hose in a sanitary location out of the basin of the sink in order to protect the hose from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of the bleach water solution in the spray bottle was too strong (>200 ppm). Concentration of bleach water for sanitizing food contact surfaces must measure between 100-200 ppm (half a teaspoon to one teaspoon of bleach per litre of water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The four coolers in the facility were missing thermometers inside of them.Equip all coolers with functional thermometers inside so that inside cooler temperature can be quickly and accurately verified.
    • 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 were not available for use.Obtain chlorine test strips to verify the concentration of bleach water for sanitizing food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One electrical outlet located in the cupboard underneath the one compartment sink is missing a wall plate.Install a wall plate on the electrical outlet that is missing one.