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OEB Breakfast

4132 University Avenue NW Calgary AB T3B 6K3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The bar glass dishwashing machine was tested through three full cycles and measured 0 ppm chlorine sanitizer each time. The sanitizer was not dispensing from the sanitizer container and not effectively sanitizing utensils. Adequate sanitization is essential to eliminate harmful microorganisms on food‑contact surfaces.**The dishwasher use was immediately discontinued as instructed until it is fully repaired and adequate sanitization verified. In the meantime, use the kitchen dishwasher or manual dishwashing in the 3-compartment sink.
    • 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 were observed to be expired. Valid test strips are required at all times for sanitizer concentration testing to ensure effective contact surface disinfection.**Please obtain new test strips
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning clothes were observed all around the kitchen area. -Ensure the cleaning clothes are replaced after each use or store cleaning clothes in a sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of smoked salmon in the prep cooler insert was measured at 11.5 C. The salmon was discarded. - Ensure perishable foods are stored at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine in bar glass dishwasher was measured at 0ppm. - The sanitizer bottle was replaced with a new one and the chlorine was measured at 100ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Repeat violation**The front prep cooler was unable to maintain a temperature of below 4C. The internal ambient temperature of the cooler was 12.1 C. The chef indicated that the cooler has an issue with overheating which causes the interior ambient temperature to raise.Ensure that the cooler is serviced or replaced.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle containing sanitizer was not labelled indicating its contents.Ensure that all containers and bottles are labelled indicating their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods stored in the front prep cooler were not maintained at 4C or below. The chicken was measured at 13C, and beef short rib was measured at 14.2C. These items were discarded. Ensure that refrigerated perishable food items are maintained at 4C and below at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The front prep cooler was unable to maintain a temperature of below 4C. The internal ambient temperature of the cooler was 12C. The chef indicated that the cooler has an issue with overheating which causes the interior ambient temperature to raise.Ensure that the cooler is serviced or replaced.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spoons for the front perp cooler ingredients was stored in stagnant water.Store utensils in ice water or sanitizer solution or in the cooler as long as handles are not in contact with the foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods such as avocado mash, cheese stored in room temperature or above an ice bath without touching ice as ice levels were very low. Internal temperature measured at 15-18C. - All perishable foods must be stored at a temperature of 4C or less or at a temperature greater than 60C. If ice bath is used during rush hours, ensure ice surrounds the food container and temperature are maintained at 4C or less. Otherwise, place foods in coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine sanitizer detected in the dishwasher located at the bar. The chlorine sanitizer was completely empty and dry. Dishwashers are not being monitored for chemical concentrations or temperature. - Low temperature dishwasher such as the one located at the bar must sanitize with chlorine at 100 ppm. Facility and staff must ensure the dishwasher is operating as designed. Verify chlorine concentration on a daily basis using chlorine test strips. - Chlorine source was changed, and machine primed. Chlorine detected at 100 ppm during sanitation cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Dishwashers are not being monitored for chemical concentrations or temperature. - Low temperature dishwasher such as the one located at the bar must sanitize with chlorine at 100 ppm. Verify chlorine concentration on a daily basis using chlorine test strips.- No max registering thermometer available to monitor the temperature of the main dishwasher. Purchase a waterproof thermometer with max function. Using the max function verify the temperature of the dishwasher during sanitation cycle. A minimum temperature of 71C at dish level is required to achieve adequate sanitation. 2) Quat test strips were water damaged and expired. - Purchase new Quat test strips and use to verify the concentration of Quat surface sanitizer. Quat sanitizers must be used at 200 ppm.