Skip to content
Loading map…

Neighbour Coffee

4038 16 Street SW Calgary AB T2T 4H4 · Food - General

3 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Preparation Cooler Inserts:Smoked salmon was measured between 7.0 to 8.0 and chicken was measured at 6.7 degrees C. Previous InspectionSmoked salmon was stored above the load limit. Smoked salmon was measured between 9.0 to 10.0 degrees C on top. Monitor the cooler and store perishable food at 4 degrees C or below.2) No probe thermometer to monitor the food and dishwasher temperatures. Provide a probe thermometer.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit restriction "No deep frying or extensive grease producing cooking".Pan frying eggs on the counter grill was being done without a commercial canopy. Follow restriction or provide a commercial canopy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting board was sent out to get resuface. Deep grooves and brown stains were observed on the preparation cutting board. Resurface or replace the cutting board.
  2. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles were not labelled.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Milk the thermos was measured at 8.0 degrees C. Staff stated that they changed the milk every 4 hours. 2) Smoked salmon was stored above the load limit. Smoked salmon was measured between 9.0 to 10.0 degrees C on top. 1 to 2) Store perishable food at 4 degrees C or below.3) No probe thermometer to monitor the food and dishwasher temperatures. Provide a probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel or dispenser at the handwash sink. Previous Inspection:No paper towel dispenser at hand wash sink.Please obtain a dispenser.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit restriction "No deep frying or extensive grease producing cooking".Pan frying eggs on the counter grill was being done without a commercial canopy. Follow restriction or provide a commercial canopy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and brown stains were observed on the preparation cutting board. Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the pipes, signs and lights. Clean these areas.
  3. Monitoring 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?
      • No paper towel dispenser at hand wash sink.Please obtain a dispenser.