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OEB Breakfast Co.

110 - 222 5 Avenue SW Calgary AB T2P 0L1 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning cloth was stored on the counter and not in an approved sanitizing solution (near waffle making area). Corrected during inspection. Store used cleaning cloths in an approved sanitizing solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw chicken was quick thawing in the 2 compartment sink next to dirty dishes. Ensure that all food is protected from contamination. Ensure sinks are cleaned and sanitized before being used for food preparation and that dirty dishes are stored separately.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of waffle mix were stored on the floor in the kitchen. Staff moved the boxes off the floor. Ensure that all food is stored at least 6 inches off the floor.2. Knives were stored between the counter and the prep cooler in the waffle making area. Store knives and other utensils in such a way to protect them from contamination, such as in a clean container. Corrected during inspection.
    • 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?
      • Several small flies were noted near the mop sink and in the dishpit. Address the flies.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler used to store cut fruits had a temperature of 10C on the top portion and inside. No digital screen, therefore, could not determine if the cooler was undergoing a defrost cycle. All coolers must be maintained at a temperature of 4C or lower to prevent the growth of bacteria. The operator contacted a professional to repair the cooler. All high-risk foods such as sauces containing milk, fish, and meat were moved to another cooler.
  4. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *KNIVES STORED BETWEEN FRONT HANDSINK AND COOLER, IN A SLOT THAT MAY OR MAY NOT BE REGULARLY CLEANED. USE A WASHABLE CONTAINER, MAGNETIC STRIP HOLDER, ETC. FOR KNIVES*
  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *GRILL LINE HANDWASHING SINK WAS OBSTRUCTED BY GREEN BIN. THIS WAS MOVED A SHORT DISTANCE AWAY TO CORRECT THE ISSUE*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *HOT WATER LEAK PRESENT AT DISHWASHER AREA HANDWASHING SINK. CONTACT A PLUMBER TO REPAIR*