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Petalo

100 - 3811 Edmonton Trail NE Calgary AB T2E 3P5 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility does not have a two-compartment sink. A two-compartment sink with a mechanical dishwasher is required for facilities with extensive food handling. If the mechanical dishwasher were to break, manual dishwashing must be performed in a two-compartment sink. Install a two-compartment sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak coming from the wall connected to the left side of the mechanical dishwasher. All plumbing components must be maintained in good repair where wastewater can be drained safely. Investigate and repair the leak.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was raw meat thawing at room temperature. The surface temperature measured 1C. Thawing high-risk food must be done in the following manner to prevent the growth of bacteria: - In the cooler over night - Under cold running water - Cooking it directly - Using a microwave The operator placed the raw meat in the cooler during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was an insert with soiled utensils stored inside the hand sink basin. The hand sink must be accessible at all times to perform hand hygiene. Refrain from storing articles near or inside the hand sink. The operator removed the insert with soiled utensils during the inspection.
    • 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 is a gap on the bottom of the back exit door. The facility must be structurally sound to prevent the entry of pests. Replace/repair the weatherstripping and ensure no light is visible through the gap.
  5. Initial Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • There is cleaner solution stored in a spray bottle. The solution is pink and appeared to be a quats solution. All chemicals must be labelled for safe handling and to ensure the appropriate solution is used for its intended purpose. Ensure all chemicals are labelled.
    • 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?
      • Mouse droppings observed in north area of the kitchen underneath the hand sink and in the northeast corner of the kitchen. There were no mice in the traps and recent pest control records indicated no activity of mice.Remove the mouse droppings and sanitize the affected area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a hole in the ceiling above the sandwich cooler and above the back exit door. Repair the hole in the ceiling to prevent dust accumulation and pest harborage. Ensure the surface is smooth, durable, and impervious to moisture to facilitate cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board at the sandwich cooler has deep grooves with buildup of grime in between. Food equipment must be maintained in a manner that is easily cleanable.Replace or resurface the cutting board. If not using the cutting board, remove it from the sandwich cooler.