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Namo Cafe Bistro

824 Edmonton Trail NE Calgary AB T2E 3J6 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried chicken in pan on shelf - for use during busy times - measured at 23C. Restaurant was not busy at the time. Ensure that potentially hazardous foods are kept at or below 4C or at or above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer detected in dishwasher final rinse. Priming the sanitizer pump did not help. Staff member drained the sanitizer from the line and re-primed the pump. 100 PPM chlorine achieved.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 pans were stored directly on the floor by the grill.- Ensure all food equipment are stored minimum 6 inches off the floor.
  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer at the bucket was measured at 100ppm.- Ensure quat sanitizer is in food safe level of 200-400ppm. Remixed a 100ppm bleach solution.Mutiple dirty cleaning rags were noted at the cookline.Rags for cleaning the steaming wand were sitting on the machine. - Soak rags in sanitizer while not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the line cooler was measured at 8.8C.- Ensure the temperature is maintained below 4C.No thermometer was available to confirm the internal cook temperature.- Obtain a thermometer and or a timer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test strips were expired and wrapped in its original package.No bleach test strips were available for the dishwasher. - Obtain valid test strips and test the sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing in the kitchen was blocked by a strainer.- Ensure the handwashing is not obstructed
    • 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?
      • ample amount of mice droppings were noted throughout the facility, including but not limited to in the kitchen, behind the line cooler, in the chest freezer room, and in the basement.A dead mouse was noted at one of the mechanical trap. - Clean out the mice droppings and follow the pest control report advice.
    • 20. Do food handlers at the facility have adequate food safety training?
      • waiting for the chef's food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 pans were stored directly on the floor by the grill.- Ensure all food equipment are stored minimum 6 inches off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease were noted to the side of grill and line cooler, the floor behind the equipment, in the chest freezer room- Thoroughly clean and sanitize the kitchen and the chest freezer storage roomStyrofoam and cardboard were used as the base for chest freezers in the facility.- Remove the Styrofoam and cardboard as those are not cleanable.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Basement Fogel walk-in cooler was measured around 7C. The light at the bottom of the door was visible indicating a broken seal.Repair and maintain so the cooler is 4C or lower.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Basement Fogel walk-in cooler was measured around 7C. The light at the bottom of the door was visible indicating a broken seal.Repair and maintain so the cooler is 4C or lower.
    • 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 pest control report was not available.Email the pest control report to the inspector.