Monki Breakfast Club & Bistro
4 - 1420 9 Avenue SE Calgary AB T2G-0T5 · Food - General
9 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Outstanding violation - noted March 18, 2025*** The operator stated the entire flooring in the kitchen will be changed. The floor tiles have been ordered and are expected to arrive early/mid May 2025. July 23, 2024- Floor tiles in the kitchen near the dishwasher and near the stove were broken.- Repair the floor tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Outstanding violation - noted March 18, 2025***The operator stated the ceiling tiles are going to be changed. New ceiling tiles have been ordered and are expected to arrive early/mid May 2025. Please keep the ceiling tiles as clean as possible before the new tiles arrive. Remove any dust or debris to prevent contamination of food where it is prepared below. July 23, 2024 - More cleaning required for the ceiling.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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 designated hand sink in the kitchen area was blocked by a large bin. The hand sink must be available at all times for staff members to perform hand hygiene. Please refrain from placing any articles in the hand sink. The operator removed the bin at the time of the inspection.
- 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?
- No pest control records available onsite at the time of the inspection. Pest control records must be maintained to monitor pest issues. Please ensure pest control records are maintained onsite and available upon request of a PHI.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- ***Outstanding violation - noted March 18, 2025*** The operator stated the entire flooring in the kitchen will be changed. The floor tiles have been ordered and are expected to arrive early/mid May 2025. July 23, 2024- Floor tiles in the kitchen near the dishwasher and near the stove were broken.- Repair the floor tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***Outstanding violation - noted March 18, 2025***The operator stated the ceiling tiles are going to be changed. New ceiling tiles have been ordered and are expected to arrive early/mid May 2025. Please keep the ceiling tiles as clean as possible before the new tiles arrive. Remove any dust or debris to prevent contamination of food where it is prepared below. July 23, 2024 - More cleaning required for the ceiling.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1). Ceiling tiles in the kitchen a) on the top of the middle cold prep cooler and b) above the dirty dishes area were in disrepair.- Repair the ceiling tiles.2. Floor tiles in the kitchen near the dishwasher and near the stove were broken.- Repair the floor tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- More cleaning required for the ceiling. Please thoroughly clean the kitchen, including the following areas: 3) The fans, and the ceiling were visibly dirty.-*Implement a cleaning schedule.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Dirty cleaning cloths were thrown on the kitchen floor. Please place them either in the laundry basket or store them in the sanitizer solution.2. Quat's sanitizer was measured at 100ppm.3. Staff brought bleach, and a sanitizer solution was prepared on-site (measured at 100ppm of bleach for the spray bottle and the cleaning cloths bucket).
- 09. Are chemicals stored and handled in a safe manner?
- The sanitizer bottle in the kitchen was missing a label. Please label it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of the walk-in cooler was recorded as 13.4 C, and the middle prep cooler temperature was recorded as 9 C. *Food items discarded due to temperature abuse in extended period of time: Goat cheese (14.1 C), shredded cheese (13.6 C), and egg wash (14.4 C).*Moved fresh eggs and produce to the other cooler.*Repair walk-in cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Expired and discolored test strips for the Quats sanitizer, and no test strips for bleach were present on-site. - Replace the test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1). Ceiling tiles in the kitchen a) on the top of the middle cold prep cooler and b) above the dirty dishes area were in disrepair.- Repair the ceiling tiles.2. Floor tiles in the kitchen near the dishwasher and near the stove were broken.- Repair the floor tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Please thoroughly clean the kitchen, including the following areas: 1) Filters/canopy over the stove, which have visible grease and dust accumulation.2) The floors of the walk-in-cooler.3) The fans, and the ceiling were visibly dirty.-*Implement a cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0PPM quat was measured in two of the santizer spray bottles. Corrected during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff coffee cup was stored on a cutting board on a prep cooler. Don't store personal items on food prep surfaces. Ensure that personal items are stored separate from food and food handling equipment.
- 09. Are chemicals stored and handled in a safe manner?
- One of the spray bottles of sanitizing solution in the front are was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hollandaise sauce was hot held at 43C in the hot holding unit. Staff directed to reheat the sauce. Ensure that all foods are hot held at 60C or above.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hollondaise sauce measured 45C. Ensure hot food is held at 60C or above.Walk in cooler measured 8-10C. Cooler had just been open to receive delivery. Check cooler to ensure the temperature comes back down to 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hollondaise sauce measured 45C. Ensure hot food is held at 60C or above.Walk in cooler measured 8-10C. Cooler had just been open to receive delivery. Check cooler to ensure the temperature comes back down to 4C.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?