One Love Caribbean
3 - 1510 6 Street SW Calgary AB T2R 0Z8 · Food - General
4 inspections
- Risk Management Inspection
3 infractions
- 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?
- There was no pest monitoring taking place in the facility.Pest monitoring for rodents and insects must be taking place. Records of monitoring must be maintained monthly.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety knowledge of the staff working was inadequate. They stated that bleach water for sanitizing food contact surfaces should measure between 10-50 ppm, that cold food temperatures should be maintained between 10 -15 degrees Celsius.Have staff retake food safety training.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine is non-functional. The ice machine is important given that there is limited refrigeration in the facility and no other method of active cooling available.Fix the ice machine, replace the ice machine, install more coolers, or otherwise ensure that there are active cooling options available in the facility.
- 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?
- Risk Management Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not hooked up to detergent. Staff stated that the dishwasher was not dispensing detergent and that's why it was not hooked up.Have the dishwasher serviced/repaired to full functionality.
- 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?
- There was no pest monitoring taking place in the facility.Pest monitoring for rodents and insects must be taking place. Records of monitoring must be maintained monthly.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety knowledge of the staff working was inadequate. They stated that bleach water for sanitizing food contact surfaces should measure between 10-50 ppm, that cold food temperatures should be maintained between 10 -15 degrees Celsius.Have staff retake food safety training.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine is non-functional. The ice machine is important given that there is limited refrigeration in the facility and no other method of active cooling available.Fix the ice machine, replace the ice machine, install more coolers, or otherwise ensure that there are active cooling options available in the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
13 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food contact surface sanitizer prepared for use in the facility.Bleach water was prepared in a wiping cloth bucket during inspection. Concentration measured 200 ppm. Ensure that food contact surface sanitizer is prepared and readily available for use in each food handling area at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The paper towel dispenser was installed on the wall directly above dry ingredient bins.Relocate the paper towel dispenser so that it is not directly above food or food contact surfaces and in a way that will not result in the contamination of either.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff jackets were being stored in the kitchen at the hand sink.Store staff belongings away from food and food storage areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cardboard box containing frozen meat was being stored directly on the floor in front of the double door freezer.Ensure that food is stored at least 15 cm (6 inches) off the floor at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some scoops for dry ingredients were plastic containers that did not have handles.Ensure that scoops with handles are used for bulk food containers. Either store the scoop outside of the food container in a sanitary manner, or store the scoop so that the handle is not in contact with the food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Three containers of marinated Jerk chicken stored in the fridge had internal temperatures ranging from 20 to 22 degrees Celsius. Ensure that temperature control is maintained during the marination process.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not functioning properly, and no drain plugs were available for manual dishwashing.Drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was not hooked up to detergent. Staff stated that the dishwasher was not dispensing detergent and that's why it was not hooked up.Have the dishwasher serviced/repaired to full functionality.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser at the kitchen hand wash sink was empty of paper towels.Paper towels were refilled during inspection. Ensure that paper towels are refilled as necessary.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The soap dispenser for the kitchen hand sink was empty of soap and obstructed by staff jackets being stored on a hook above the dispenser, which then blocked access to the soap dispenser.Ensure that hand washing supplies are stocked and accessible for use 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?
- There was no pest monitoring taking place in the facility.Pest monitoring for rodents and insects must be taking place. Records of monitoring must be maintained monthly.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety knowledge of the staff working was inadequate. They stated that bleach water for sanitizing food contact surfaces should measure between 10-50 ppm, that cold food temperatures should be maintained between 10 -15 degrees Celsius.Have staff retake food safety training.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ice machine is non-functional. The ice machine is important given that there is limited refrigeration in the facility and no other method of active cooling available.Fix the ice machine, replace the ice machine, install more coolers, or otherwise ensure that there are active cooling options available in the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions