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Monki Breakfast Club & Bistro

101 - 1301 10 Avenue SW Calgary AB T3C 0J4 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel roll for the kitchen hand sink is located on an open paper towel holder. The paper towels on the roll were splattered with grease and food debris.Install an enclosed paper towel dispenser to protect the paper towels from contamination.
    • 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 located at the bar hand wash sink.Install a paper towel dispenser at the bar hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the kitchen hand wash sink was empty of soap. No refills or back up hand soap was available to put at this sink.Staff member went out to purchase soap for this sink during inspection. Hand soap is a requirement for operating.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard water accumulation and mold growth observed on the baffles inside the ice machine.Discard ice from the ice machine. Clean and sanitize the interior of the ice machine. Ensure this is done on a regular basis.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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?
      • "Repair scheduled to be completed within a week, Jan 06, 2025"The baseboard was falling off the wall at the dishwasher area.- Repair.The wooden shelves above the fallen off baseboard were worn out and fixed with tapes.- Tapes are not cleanable surfaces and pose gaps for dirt accumulation.Repair or replace the shelves for smooth and easily cleanable surfaces
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dec 20, 2024"Reoccurring violations"Wiping cloths were not being stored in sanitizer solution between uses. - Reusable wiping cloths must be stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as keys, phone, and wash bottle were stored on the line cooler.- Store personal items away
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available, the infared thermometer was inaccurate (over 10C different).- Obtain functional thermometers to confirm internal cook temperature. Meats were reheated in the hot holding unit, the internal temperature ranged from 28-40C.- Meats must be reheated to 74C and higher before storing in the hot holding unit.Corrected
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the handwashing station was not in operation.- Repair, and provide liquid soap.
    • 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 baseboard was falling off the wall at the dishwasher area.- Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease and food debris built up under the dish washing sink, the back line cooler, and the handwashing sink. - Thoroughly clean and sanitize the kitchenDust accumulated on the fan near the dishwasher.- Clean the fan before using
  6. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were not being stored in sanitizer solution between uses. Reusable wiping cloths must be stored in sanitizer solution between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards had deep cut grooves in them, and the surfaces were black from food debris accumulation.Clean the cutting boards and either resurface the boards, or replace with new cutting boards.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were not being stored in sanitizer solution between uses. Reusable wiping cloths must be stored in sanitizer solution between uses.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options include: storing utensils in ice water, storing utensils in hot water with a temperature of 60 degrees Celsius or greater (ie: in a hot holding unit), or change utensils out frequently.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff stated that items in the hot holding unit are reheated in the hot holding unit.Foods must be rapidly and fully reheated to an internal temperature of at least 74 degrees Celsius before transferring to hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were not verifying internal food temperatures for cooking, reheating, hot holding, or cold holding. The probe thermometer could not be located initially.Probe thermometer was located later in the inspection. Ensure that the probe thermometer is used to verify internal food temperatures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked tomato and onion mixture being stored in the hot holding drawers had an internal temperature of 51 degrees Celsius. Food had been in the hot holding drawer for greater than 2 hours, so food was discarded.If hot holding food, food must be maintained at 60 degrees Celsius or greater.
    • 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 hand soap available at the kitchen hand wash sink. The soap dispenser for the sink was empty. Staff stated that they had run out of soap for the dispenser three days prior. All hand wash sinks must be fully stocked with all hand washing supplies at all times. If supplies run out, come up with alternate plans that ensure hand wash supplies are available at all times. The manager went to the store and bought a counter top soap dispenser during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards had deep cut grooves in them, and the surfaces were black from food debris accumulation.Clean the cutting boards and either resurface the boards, or replace with new cutting boards.