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Papparoti

100 - 333 11 Avenue SW Calgary AB T2R 1L9 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer solution in the spray bottle stored on the cart was tested below 200ppm. Ensure sanitizer is changed regularly or daily to maintain its effectiveness.**Sanitizer was changed and tested satisfactory during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A coffee bean machine was observed stored beneath the paper towel dispenser closest to the front handwashing sink. Food items should not be kept in this area, as water dripping from handwashing can lead to contamination of any items stored below the dispenser.**The coffee bean machine was moved away from underneath the towel dispenser during the inspection
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quats sanitizer solution in bucket measured 150ppm. The concentration of quats must be maintained at 200ppm to effectively sanitize surfaces. Test the sanitizer solution at least twice a day to ensure adequate concentrations are maintained. The operator remade the sanitizer solution and measured 200ppm 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)?
      • The high temperature dishwasher measured 65.1C on the final rinse cycle. The temperature of the high temperature dishwasher should reach 71C on the final rinse cycle to effectively clean dishes. Fix/repair the dishwasher. In the meantime, use the two-compartment sink to sanitize your dishes. Fill the compartment with the quats sanitizer solution using the dispenser and ensure the largest equipment can be fully submerged for two minutes. A document will be provided to the operator for guidance on how to manually sanitize dishes.
    • 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 at the designated hand sink in the back area is not working. The designated hand sink must be supplied with all provisions needed to perform sufficient hand hygiene. Ensure the soap dispenser is properly working or place a pump soap at the hand sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand sink in the front area is not working. Staff members are using the dump sink to wash their hands. The designated hand sink must be in good working condition to perform adequate hand hygiene. Repair the hand sink.
  4. Monitoring Inspection

    3 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 in front of the espresso machine. Ensure that used cleaning cloths are stored in an approved sanitizing solution.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were unavailable upon request. Ensure that test strips are available for each type of sanitizer used in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mop sink is exposed to the kitchen, specifically to a direct food preparation / handling area. Mop sink area was not to be used for food preparation or food storage as per initial AHS plan review.Remove all food storage and food handling equipment from this area or enclose the mop sink.