Nellie's On 90th
209 - 2515 90 Avenue SW Calgary AB T2V 0L8 · Food - General
7 inspections
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer solution was not labelled. Sanitizer bottle was labelled with content during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- The back kitchen required thorough floor cleaning.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning has been done but still dirt buildup on floor in dish washing area and near upright cooler in dining area.Requirement:Clean the above noted areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of glass door cooler was 12 C and internal temperature of orange juice and creamers stored in it were 10C, whipped cream was at 13.2C, leftover creamers collected from tables and stored in this cooler were between 11 C-13.5C.(Repeat violation from previous inspection)Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Creamers between 11 C-13.5C and whipped cream at 13.2 C were discarded.-Provide creamers to customers as needed. Do not save left over creamers from the tables as they were exposed to danger zone temperature.Orange juice and creamers at 10 C were moved to another cooler during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning has been done but still dirt buildup on floor in dish washing area.Requirement:Clean the dish washing area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 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.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of glass door cooler was 11 C and internal temperature of orange juice stored in it was 9C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Orange juice was moved to other cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of meat prep cooler was 8.5C and internal temperature of perishable foods stored in inserts of this cooler were: sliced beef 8.7C, sausage 7.2C and 8C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Adjust the temperature of the cooler. DONE
- 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 chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
- 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 maintained.Requirement:Maintain adequate pest control records
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt buildup on floor in dish washing area.b) Dirt buildup on floor near walls throughout the kitchen.c) Dirt buildup on inner side of walk in freezerd) Dirt and debris under cooking equipmentRequirement: Deep clean the facility in addition to above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
6 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.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of chlorine was so high in sanitizer solution of pail located in the cooking area, that test strip faded immediately after dipping in the solution.Requirement: Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 09. Are chemicals stored and handled in a safe manner?
- "Sanitizer" label was provided on two spray bottles containing bleach disinfectant located in front area.Requirement:Provide correct label on spray bottles indicating " Bleach disinfectant."
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperatures of butter stored in two containers on the counter without temperature control were 22C and 27 C.Requirement: Store butter at 4C or less as indicated on the labels provided.Butter at 22C and 27 C were discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser located at hand washing sink in cooking area was empty.Requirement:Provide paper towels in the dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt buildup on floor in dish washing area.b) Dirt buildup on walk in freezer floor.Requirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions