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Pablo Cafe

602B 16 Avenue NW Calgary AB T2M 0J7 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front D1 display cooler was around 23C. All pastry was moved into other functional cooler.Repair so the cooler is keeping high risk foods at or under 4C.Oct 11, 2024 around 2pmThe front D1 display cooler was around 24C with high risk foods inside. All high risk foods were discarded.Repair or replace the cooler so high risk foods inside are kept 4C or lower.Oct 18, 2024The D1 cooler was not on with high risk foods inside. Pastry was around 22C. Foods were discarded. The same staff was also overseeing the store.
    • 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 available on site were not functional and expired.Obtain new chlorine sanitizer test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The same staff repeatedly use D1 cooler that shows the cooler temperature was way above 4C to hold high risk foods inside.Ensure the staff completes a food safety course. The link is provided in the email.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front D1 display cooler was around 23C. All pastry was moved into other functional cooler.Repair so the cooler is keeping high risk foods at or under 4C.Oct 11, 2024 around 2pmThe front D1 display cooler was around 24C with high risk foods inside. All high risk foods were discarded.Repair or replace the cooler so high risk foods inside are kept 4C or lower.
    • 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 available on site were not functional and expired.Obtain new chlorine sanitizer test strips.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scented bleach was used to mix sanitizer solution.Use only plain bleach to make 100ppm chlorine sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front D1 display cooler was around 23C. All pastry was moved into other functional cooler.Repair so the cooler is keeping high risk foods at or under 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher is showing error message and is not functioning properly.Repair.
    • 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 available on site were not functional and expired.Obtain new chlorine sanitizer test strips.