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Orchid Pastry

9 - 6219 Centre Street NW Calgary AB T2K 0V2 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Two mice were found inside the tin cat trap located near the back exit door. The body of the mice were beginning to decompose. The facility must be free from a pest infestation. Consult with the hired pest control company to address the issue and to determine points of entry.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water draining very slowly and not draining as designed at the 3-compartment dishwashing sink.- Please service and maintain the plumbing system at all times.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in spray bottle was too strong. - Corrected during inspection. - Please ensure chlorine sanitizers are used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water and verify the concentration using chlorine test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open paper towel rolls were stored on a shelf in washroom. - Removed during inspection. - Please do not store paper towel rolls in the washroom as they could potentially become contaminated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Equipment and utensils are washed with detergent then rinsed with water. - All equipment and utensils must be washed with detergent and water at no less than 45C, then rinsed with water at no less than 45C. Finally, sanitized by full submersion in a sanitizer solution such as chlorine at 100 ppm for at least 2 minutes prior to air drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The self-closing mechanism at washroom door which opens to the food handling area is in disrepair. Please replace. A self-closing mechanism is required at washroom doors that open into the food handling areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A minor buildup observed on the walk-in freezer floor. 2) A minor buildup of food debris observed in utensil drawer. - Please clean and maintain in a clean and sanitary manner.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a large can of pumpkin puree that was significantly dented at the seams.Please ensure that canned food items are regularly inspected and discard any cans with dents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service hand sink did not have a supply of hot and cold water. Please ensure the tap is restored and there is a continuous supply of hot and cold water.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach spray bottle container was bleaching off the test strip - too strong.Fresh bleach sanitizing solution was prepared at 200 ppm.Ensure bleach sanitizing solution is prepared between 100 - 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used (wet) cleaning cloths were placed on the counters.No sanitizing bucket was available.Fresh sanitizing bucket was prepared at 100 ppm and cleaning cloths were placed therein.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoops without handles were being used and stored inside the bulk food container.Scoop with handle was in direct contact with the food.Scoops were promptly removed.Use scoops with handles and ensure the handle is not in direct contact with the food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Baked food stored in the walk-in freezer was not covered.Food was promptly covered.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottle was not labelled.Spray bottle was promptly labelled.Spray bottle must be labelled to identify content and usage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was placed on top of the paper towel dispenser at the front retail hand wash station.Keep paper towel on a spindle paper towel dispenser to prevent contamination of the bulk supply.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling ventilation cover in the kitchen area was accumulated with dust.Ensure the indicated area is free from dust and maintained in a sanitary condition at all times.