Milano Cafe
102 - 602 11 Avenue SW Calgary AB T2R 1J8 · Food - General
6 inspections
- Monitoring Inspection
6 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cutting boards with utensils were directly beside the front hand wash sink.Either install a splash guard or move food, food preparation and utensils at least 18 inches away from hand wash sinks.
- 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 hand wash sink did not have cold water available, and had no soap or paper towels.All hand wash sinks must be fully functional and fully stocked with handwashing supplies 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?
- There was no paper towel dispenser for the front hand wash sink.Install a paper towel dispenser at the front hand wash sink.
- 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?
- Pest monitoring is not taking place in the facility.Active pest monitoring must be taking place at least once a month. Records for pest inspections must be maintained and provided for review upon request by AHS.
- 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 waste water for the ice machine was draining into a bucket.Ice machines must be indirectly plumbed into the waste water system. The current configuration is in violation of the Alberta Building Code.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease, soil, and/or food debris accumulation were present in hard to reach areas of the facility including but not limited to under the front counter, the space between the wall and the cooler by the coffee grinder, under equipment in the back kitchen.Deep clean the facility. Ensure regular cleaning is taking place.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- Oct 29th, 2024: A new dishwasher has been purchased and installed; however, it is not operating properly. The facility is working to have it repaired. September 26th, 2024: Staff are still washing dishes manually due to technical difficulties with the old dishwasher, which is unable to be repaired. A new dishwasher is to be installed.September 13th, 2024: The chlorine concentrate had been received and staff are awaiting for a the dishwasher repair technician to come and fix the dishwasher. Manual dishwashing procedures were reviewed and were satisfactory. 1) Detergent was hooked up to the low temperature dishwasher, but the dishwasher wasn't using the soap. Staff said dishwasher has been recently changed.Mechanical dishwashers must be fully functional and both clean and sanitize dishes. Fix the dishwasher.2) The concentration of chlorine at the plate level for the low temperature dishwasher was undetectable.The concentration of residual chlorine at the plate level for low temperature dishwashers must measure 100 ppm. * Corrective Action: 1. All dishes were rewashed and sanitized to ensure cleanliness.2. Temporary Measures: Until the dishwasher is repaired, staff will use a dual compartment sink for washing and sanitizing dishes. A bleach water solution will be used as the sanitizer.3. Training and Procedures: Staff were provided with instructions on the manual dishwashing procedure and the two-compartment sink dishwashing procedure to ensure proper sanitation during this period.Provided two compartment sink dish washing procedure.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- September 26th, 2024: Staff are still washing dishes manually due to technical difficulties with the old dishwasher, which is unable to be repaired. A new dishwasher is to be installed.September 13th, 2024: The chlorine concentrate had been received and staff are awaiting for a the dishwasher repair technician to come and fix the dishwasher. Manual dishwashing procedures were reviewed and were satisfactory. 1) Detergent was hooked up to the low temperature dishwasher, but the dishwasher wasn't using the soap. Staff said dishwasher has been recently changed.Mechanical dishwashers must be fully functional and both clean and sanitize dishes. Fix the dishwasher.2) The concentration of chlorine at the plate level for the low temperature dishwasher was undetectable.The concentration of residual chlorine at the plate level for low temperature dishwashers must measure 100 ppm. * Corrective Action: 1. All dishes were rewashed and sanitized to ensure cleanliness.2. Temporary Measures: Until the dishwasher is repaired, staff will use a dual compartment sink for washing and sanitizing dishes. A bleach water solution will be used as the sanitizer.3. Training and Procedures: Staff were provided with instructions on the manual dishwashing procedure and the two-compartment sink dishwashing procedure to ensure proper sanitation during this period.Provided two compartment sink dish washing procedure.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management 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)?
- September 13th, 2024: The chlorine concentrate had been received and staff are awaiting for a the dishwasher repair technician to come and fix the dishwasher. Manual dishwashing procedures were reviewed and were satisfactory. 1) Detergent was hooked up to the low temperature dishwasher, but the dishwasher wasn't using the soap. Staff said dishwasher has been recently changed.Mechanical dishwashers must be fully functional and both clean and sanitize dishes. Fix the dishwasher.2) The concentration of chlorine at the plate level for the low temperature dishwasher was undetectable.The concentration of residual chlorine at the plate level for low temperature dishwashers must measure 100 ppm. * Corrective Action: 1. All dishes were rewashed and sanitized to ensure cleanliness.2. Temporary Measures: Until the dishwasher is repaired, staff will use a dual compartment sink for washing and sanitizing dishes. A bleach water solution will be used as the sanitizer.3. Training and Procedures: Staff were provided with instructions on the manual dishwashing procedure and the two-compartment sink dishwashing procedure to ensure proper sanitation during this period.Provided two compartment sink dish washing procedure.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Detergent was hooked up to the low temperature dishwasher, but the dishwasher wasn't using the soap. Staff said dishwasher has been recently changed.Mechanical dishwashers must be fully functional and both clean and sanitize dishes. Fix the dishwasher.2) The concentration of chlorine at the plate level for the low temperature dishwasher was undetectable.The concentration of residual chlorine at the plate level for low temperature dishwashers must measure 100 ppm. * Corrective Action: 1. All dishes were rewashed and sanitized to ensure cleanliness.2. Temporary Measures: Until the dishwasher is repaired, staff will use a dual compartment sink for washing and sanitizing dishes. A bleach water solution will be used as the sanitizer.3. Training and Procedures: Staff were provided with instructions on the manual dishwashing procedure and the two-compartment sink dishwashing procedure to ensure proper sanitation during this period.Provided two compartment sink dish washing procedure.https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff are not verifying dishwasher sanitizer concentration at least once a day.*Check the concentration of residual chlorine at the plate level for the low temperature dishwasher at least once a day to ensure it is sanitizing properly.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?