Morning Brunch Co
105 - 108 Shawville Place SE Calgary AB T2Y 3R9 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in dish washing area was non-operational as no water supply was available due to damaged taps.Requirement:Repair the taps to make this hand-washing sink operational.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in the small cooler located in bar area.Requirement:Provide thermometer in the cooler
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine measured 0 ppm during sanitizer cycle and sanitizer pail connected to dish washer was empty. There was no extra commercial use sanitizer available onsiteRequirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.A can containing small amount of non-commercial use bleach sanitizer was connected to the dish washer as a temporary fix. Please provide commercial use sanitizer for the dish washer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in dish washing area was non-operational as no water supply was available due to damaged taps.Requirement:Repair the taps to make this hand-washing sink operational.
- 23. Is the facility maintained in a clean and sanitary condition?
- Paper dispenser located at hand washing sink in one customer washroom was empty.Requirement:Provide paper towels in the dispenser.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 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 were available.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Spout of hot water tap was missing located at hand washing sink in cooking area.(Repeat violation from previous inspection)Requirement:Provide spout for the tap.
- 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?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pepsi cans and single use plates were stored under sink in front beverage prep area.Requirement:Do not store food/drinks and utensils under sinks to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer was provided to verify cooking and hot holding temperatures.Requirement:Provide probe thermometer.
- 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 were available.Requirement:Maintain pest control records on monthly basis.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Spout of hot water tap was missing located at hand washing sink in cooking area.Requirement:Provide spout for the tap.
- 23. Is the facility maintained in a clean and sanitary condition?
- Paper dispenser located at hand washing sink in third washroom was empty.Requirement:Provide paper towels in the dispenser.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use in the kitchen.(Repeat violation from previous inspection)Requirement: Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of left over milk creamers provided on customers' tables and collected at the end of the shift to store in the cooler for next day use was between 20 C-22 CRequirement:Ensure that creamers are stored at 4C or less.Creamers between 20 C-22 C were discarded.Provide number of creamers to customers as needed and discard any left over.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning clothes were kept on prep counters after use in the kitchen.Requirement: Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of salmon stored in insert of first prep cooler was 7.8Cb) Internal temperature of shredded cheese stored in insert of second prep cooler was 12.1 C, sliced meat was at 8.5C, sliced cheese was at 8.7CRequirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Put ice packs on salmon, sliced meat and sliced cheese.-Keep the lid of prep coolers closed when not in use to prevent temperature abuse.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips provided onsite were damaged with water and can no longer be used to test concentration of quat in sanitizer solution.Requirement:Provide new quat test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions