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OEB Breakfast Co.

825 1 Avenue NE Calgary AB T2E 0C2 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl and plastic container is used to scoop the frozen fries and sugar.Replace the plastic container and bowl with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the plastic container and bowl at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bin of eggs was stored at room temperature measured 22C and were no longer being used. The operator stated the eggs are stored on the counter during the rush. Eggs must be stored at 7C or lower to prevent the growth of bacteria. Please ensure eggs are stored in the cooler when not in use. The operator placed the eggs in the cooler at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed the operator washing a frying pan in the two-compartment sink with detergent and rinsing it off. No sanitizing step is performed. All dishes/utensils must be sanitized with an approved sanitizer such as chlorine (bleach) or QUATS, for at least 2 minutes. Please ensure proper dishwashing is followed (1) wash, (2) rinse, (3) sanitize or use the dishwasher.The operator placed the pan in the dishwasher at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils stored in water at room temperature (24C). Store utensils in the following manner to prevent the growth of bacteria. a) iced water b) bleach solution of 100ppm c) quat solution of 200ppm The operator filled the buckets with a quat solution that measured 200ppm at the time of the inspection.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was thawed at room temperature on top of oven with a fan.Thaw high risk foods either under cold running water or in a cooler under 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Side kitchen hand sink was obstructed with a bin inside the sink.Ensure the hand sink is used for handwashing only and is free of any obstruction.