Pfanntastic Pannenkoek Haus
1 - 2439 54 Avenue SW Calgary AB T3E 1M4 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were available for measuring the sanitizing agent concentration.-Ensure the test strips are available for measuring the sanitizing agent concentration.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was debris and/ dirt build-up on:-floor of the walk-in cooler-ceiling tiles above the prep area in the kitchenClean the indicated areas
- 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
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 sink near the cooking and prep area did not have soap or paper towel dispensers installed.-ensure all handwash sinks have soap and paper towel in suitable dispensers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) A couple ceiling tiles were missing in the kitchen; a few ceiling tiles were acoustic and absorbent ceiling tiles.-ensure ceiling tiles are non-absorbent and easily washable.2) A few wall tiles were missing near the sink in the servers area. These few remaining tiles will be installed next week.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no approved sanitizer being used onsite. Inspector instructed operator to obtain sanitizer. Unscented bleach and water (100 ppm chlorine solution) or 200ppm Quat sanitizer recommended.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Expo cooler opposite of the cook station which was holding spinach, cheese, tomatoes and other crepe garnishes measured above 4 degrees C. Perishable food items must be held at 4 C or less. Operator instructed to fix the expo cooler so that it maintains 4C or less.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?