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Nove Nine Diner & Coffee

3303 3 Avenue NW Calgary AB T2N 0M1 · Food - General

6 inspections

  1. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *** On-going Violation There was no thermometer to measure that the temperature of the high temperature dishwasher.-Ensure that thermometer is available for checking the temperature of the high temperature dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips was missing from verification sheet from the case which can not verify the concentration of the Chlorine solution. - Replace the Chlorine test strip so it can verify the concentration of the sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *** On-going ViolationIn the front area of the kitchen was duct taped at certain areas.- Ensure that the floor surfaces are smooth and made up of impervious nonslip materials and can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** On-going Violation The following areas need to be cleaned due to grease and food debris and dust build up:1) Rear cook area and prep area walls2) The ceiling tiles and the vents in the rear cook area Thorough cleaning required in the facility.
  2. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onion was observed on the floor in the back. - During inspection staff member moved the bag to its proper location. - All food product must be 6" in off the ground.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottle of Raid Pesticide was found in the back area. - They were discarded at the time of inspection. - Do not have any insecticide in the food establishment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips was missing from verification sheet from the case which can not verify the concentration of the Chlorine solution. - Replace the Chlorine test strip so it can verify the concentration of the sanitizer solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *** On-going Violation There was no thermometer to measure that the temperature of the high temperature dishwasher.-Ensure that thermometer is available for checking the temperature of the high temperature dishwasher.
    • 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 station located in the back was blocked off.- All hand washing stations must be accessible at all times.
    • 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?
      • *** On-going ViolationNo pest control records were maintained in the facility.-Ensure that the operator records and maintains the pest control reports.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *** On-going ViolationIn the front area of the kitchen was duct taped at certain areas.- Ensure that the floor surfaces are smooth and made up of impervious nonslip materials and can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ice machine has calcium build up and dirty in the inside. - Have the Ice machine cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** On-going Violation The following areas need to be cleaned due to grease and food debris and dust build up:1) Rear cook area and prep area walls2) The ceiling tiles and the vents in the rear cook area Thorough cleaning required in the facility.
  3. Risk Management Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Recurrent Violation***The Quat sanitizer in spray bottle measured at approximately 100 ppm.-A bleach solution was prepared at the time of inspection. Ensure an approved sanitizer solution such as chlorine at 100 ppm or Quat at 200 ppm is prepared and available at all times. ** Ensure that chlorine test strips are made available to test for the bleach and the concentration must be 100ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature records were being maintained in the facility.-Ensure temperature records are maintained in order to maintain the safety of the food processes occurring in the food establishment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use plastic bags are re-used for storage of baked goods. - Do not re-use single use bags. Discard after a single use. Plastic bags cannot be adequately cleaned and sanitized. - Use sarran wrap or place in re-usable food safe containers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There are inadequate number of handwashing sinks in the facility for the type/ level of food preparation. Blenders are being rinsed in the handwashing sink in the front service area. - Install a new handwashing sink in the back or make the sink in the closet available for handwashing. All handwashing sinks must be supplied with hot and cold water, soap and paper towels in suitable dispensers. Remove any items stored on the shelves in this area or install a splashguard. - Do not use the handwashing sink in the front for anything other than handwashing. All utensils and equipment must be washed in the 2 compartment sink or the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no thermometer to measure that the temperature of the high temperature dishwasher.-Ensure that thermometer is available for checking the temperature of the high temperature dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser in the front hand wash sink.-Ensure that the hand sink is adequately supplied with hand wash supplies such as hot and cold potable water, soap and single use paper towels in a paper towel dispenser.
    • 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 in the facility.-Ensure that the operator records and maintains the pest control reports.
    • 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?
      • No food permit was displayed. -Ensure that the food permit is displayed in a conspicuous place where it is visible to people.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the front area of the kitchen was duct taped at certain areas.-Ensure that the floor surfaces are smooth and made up of impervious nonslip materials and can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned due to grease and food debris and dust build up:1) Rear cook area floor (underneath fryers and counters)2) Rear cook area and prep area walls3) The ceiling tiles and the vents in the rear cook area **Stains observed in the cabinets in the front.Please clean the noted areas.***The ice well was stained, grimy and had a bad odor coming from it.-Please clean and maintain ice well.The following areas need to be organized: 1) Mop sink room 2) Storage room 3) The excess pans and other storage on the bottom rack of the utensil storage racks.-Ensure that a cleaning schedule is maintained and remove/discard the items not utilized in the facility.Thorough cleaning required in the facility.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer was measuring 0 ppm with the facility's test strips and even with the inspector's test strips.-Even though a new solution was prepared by the operator the concentration was still reading 0ppm with the test strips.-A bleach solution was prepared by the operator when suggested by the inspector. The bleach solution was tested at 100ppm. ** Ensure that chlorine test strips are made available to test for the bleach and the concentration must be 100ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature records were being maintained in the facility.-Ensure temperature records are maintained in order to maintain the safety of the food processes occurring in the food establishment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of bacon was measured at 20.3 C. -The bacon was discarded. -Ensure that the perishable foods are stored at 4 C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There are not adequate number of sinks in the facility for the type/ level of food preparation.-Ensure that adequate number of sinks are available to facilitate effective cleaning and sanitizing of it and all the equipment, utensils and surfaces with which the food comes in contact.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no thermometer to measure that the temperature of the high temperature dishwasher.-Ensure that thermometer is available for checking the temperature of the high temperature dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser in the front hand wash sink.-Ensure that the hand sink is adequately supplied with hand wash supplies such as hot and cold potable water, soap and single use paper towels in a paper towel dispenser.
    • 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 in the facility.-Ensure that the operator records and maintains the pest control reports.
    • 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?
      • No food permit was displayed. -Ensure that the food permit is displayed in a conspicuous place where it is visible to people.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in the front area of the kitchen was duct taped at certain areas.-Ensure that the floor surfaces are smooth and made up of impervious nonslip materials and can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned due to grease and food debris and dust build up:1) Rear cook area floor (underneath fryers and counters)2) Rear cook area and prep area walls3) The ceiling tiles and the vents in the rear cook area **Stains observed in the cabinets in the front.Please clean the noted areas.***The ice well was stained, grimy and had a bad odor coming from it.-Please clean and maintain ice well.The following areas need to be organized: 1) Mop sink room 2) Storage room 3) The excess pans and other storage on the bottom rack of the utensil storage racks.-Ensure that a cleaning schedule is maintained and remove/discard the items not utilized in the facility.Thorough cleaning required in the facility.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available onsite. Probe thermometers are required to ensure proper cooking temperatures are reached. Ensure there is a probe thermometer onsite, as the chef may not be onsite everyday with his thermometer.
    • 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 available for sanitizer solution. Test strips are required to ensure proper concentration. Operator must have test strips for sanitizer. For bleach water solution, the strips must be able to read 100 ppm chlorine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be cleaned due to grease and food debris build up:1) Rear cook area floor (underneath fryers and counters)2) Rear cook area and prep area walls3) The ceiling tiles in the rear cook area 4) The mop room and storage room. Please clean the noted areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas need to be organized: 1) Mop sink room 2) Storage room Please ensure all food related items are stored off the ground so that the areas can be cleaned and monitored for pests.