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Monki Breakfast Club & Bistro

130 - 50 Greenbriar Lane NW Calgary AB T3B 6J1 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were stored on the cutting boards without sanitizer residual detected.Store wiping clothes in sanitizer solution between uses.
    • 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 backdoor was kept ajar by a rock without a screen door.Keep the backdoor closed or install a screen door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the floor and baseboards were peeling off the walls. Fix these items.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes in use were stored on the counter.Store wiping clothes in effective sanitizer solution between uses to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar hand sink cannot be completely shut off from taps.Repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the floor and baseboards were peeling off the walls. Fix these items.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Braised beef and kimchi mixture were not reheated to 74 degrees C before placing in the hot holding unit. Braised beef @ 38.2 degrees C and kimchi mixture @ 30.9 degrees C. Discarded the beef and kimchi.Reheat food to 74 degrees C before serving or hot holding.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the floor and baseboards were peeling off the walls. Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Storage container lids were cracked. Replace the lids.2) Food debris build-up on the prep cooler handles. Clean and sanitize the handles. 3) Dust build-up on walk-in cooler fan cover Clean the fan cover.4) Grime build-up on the dishwasher racks. Clean or replace the racks.5) Tin cans were used to store sauces. Store sauces in a food grade container.
  4. Demand 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 surface of the front service counter was peeling, particle board exposed. This surface is not smooth, impervious to moisture or easily cleanable. Fix the counter.
  5. 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?
      • The surface of the front service counter was peeling, particle board exposed. This surface is not smooth, impervious to moisture or easily cleanable. Fix the counter.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean dishes were stored right next to the kitchen handwashing sink. No splash guard to protect the clean dishes. Provide a splash guard.
    • 09. Are chemicals stored and handled in a safe manner?
      • No labels on some of the chemical spray bottles. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Foods in the hot holding unit were not reheated to 74 degrees C before storing in the hot holding unit. Meat @ 45 degrees C., Mushroom @ 41. 1 degrees C. and Kimchi @ 37.9 degrees C. Reheat food to 74 degrees C. or higher before serving or storing,2) Sandwich prep cooler does not have insert divider bars to store perishable directly in the prep cooler. Smaller inserts of perishable foods were stored in the large insert. Cheese and other perishable foods were measured between 7.7 to 8.5 degrees C. Store all cold perishable food at 4 degrees C or below. 3) Container of chorizo was in the prep cooler insert. Chorizo was measured between 20 to 38.9 degrees C. Staff did not cool down the chorizo to 4 degrees C before storing in the insert. Cool down food rapidly to 4 degrees C or below before placing it in the prep cooler insert.
    • 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 surface of the front service counter was peeling, particle board exposed. This surface is not smooth, impervious to moisture or easily cleanable. Fix the counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the air vents. 2) Slight debris build-up on the kitchen floor hard to reach areas.1 to 2) Clean these areas.
  7. Initial Inspection

    0 infractions