Peppino Gourmet Foods
209 - 435 4 Avenue SW Calgary AB T2P 2S6 · Food - General
6 inspections
- Demand Inspection
1 infraction
- 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 were found to be expired. Ensure valid test strips are available at all times for testing sanitizer concentration to confirm adequate sanitization.**Obtain new strips
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes were observed air-drying, and no sanitizer solution was prepared at the time of inspection. The operator reported that they did not immerse them in a sanitizer solution prior to airdrying.- The correct technique of manual dishwashing was explained during the inspection.For adequate cleaning and sanitization, ensure to sanitize by fully submerging for at least two minutes in a chlorine solution with a concentration of 100 - 200 mg/l at a temperature greater than 45°C after rinsing, prior to air-drying dishes and utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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 was empty for the front service area hand sink. The paper towel was re-stocked at the time of the inspection. Please ensure all hand sinks are always stocked with liquid hand soap, paper towel, and hot/cold running water to allow for proper hand washing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A leak is present at the back three-compartment sink resulting in the operators turning off the hot water to the sinks. Please repair the leak and ensure hot water is always supplied to all of the sinks in the facility. Hot water is a requirement to operate a food facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?