Phil & Sebastian Coffee Roasters
121 - 2207 4 Street SW Calgary AB T2S 1X1 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cloths near espresso machine. Ensure cloths are placed in a sanitizing solution between wiping milk wands to prevent potential growth of bacteria.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Donut and bagels covered in fruit flies. Discarded onsite. No open food products will be permitted until pest issue is resolved.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher measured 44C. Ensure dishwasher can reach 71c internally.
- 15. Is the facility free of a pest infestation?
- Heavy infestation of fruit flies. Contact pest control to assist in abatement.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The dishwasher was backing up into the two compartment sinks when the dishwasher was ran.Have the plumbing repaired so that the dishwasher drains properly without backing up.
- 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 sewer gas odour by the two compartment sink/ grease interceptor.Investigate and abate the source of the sewer gas odour.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff stated that the residual concentration of chlorine at the dish level for the low temperature dishwasher is verified approximately once a month.Verify the residual concentration of chlorine at the dish level for the low temperature dishwasher once a day.
- 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 had expired in April 2024.Obtain chlorine test strips within their expiry date so that the residual concentration of chlorine at the dish level for the low temperature dishwasher can be accurately verified.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The dishwasher was backing up into the two compartment sinks when the dishwasher was ran.Have the plumbing repaired so that the dishwasher drains properly without backing up.
- 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 sewer gas odour by the two compartment sink/ grease interceptor.Investigate and abate the source of the sewer gas odour.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
5 infractions
- 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 had expired February 2022.Obtain quat test strips within their expiry date so that quat sanitizer concentration can be accurately verified.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff stated that the residual concentration of chlorine at the dish level for the low temperature dishwasher is verified approximately once a month.Verify the residual concentration of chlorine at the dish level for the low temperature dishwasher once a day.
- 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 had expired in April 2024.Obtain chlorine test strips within their expiry date so that the residual concentration of chlorine at the dish level for the low temperature dishwasher can be accurately verified.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The dishwasher was backing up into the two compartment sinks when the dishwasher was ran.Have the plumbing repaired so that the dishwasher drains properly without backing up.
- 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 sewer gas odour by the two compartment sink/ grease interceptor.Investigate and abate the source of the sewer gas odour.
- 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
9 infractions
- 09. Are chemicals stored and handled in a safe manner?
- One of the spray bottles containing quat based food contact surface sanitizer had a concentration of greater than 400 ppm.Solution was adjusted during inspection and then concentration measured 200 ppm. After preparing food contact surface sanitizer, use test strips to verify that the concentration is acceptable (200 ppm for quat sanitizer).
- 09. Are chemicals stored and handled in a safe manner?
- Food contact surface sanitizer bottles were not labelled.Label all chemical bottles to indicate their contents to help prevent accidental misuse.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The residual chlorine at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable.Have the dishwasher repaired. The residual chlorine at the dish level during the sanitize cycle for low temperature dishwashers must measure 100 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff stated that the residual concentration of chlorine at the dish level for the low temperature dishwasher is verified approximately once a month.Verify the residual concentration of chlorine at the dish level for the low temperature dishwasher once a day.
- 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 had expired in April 2024.Obtain chlorine test strips within their expiry date so that the residual concentration of chlorine at the dish level for the low temperature dishwasher can be accurately verified.
- 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 had expired February 2022.Obtain quat test strips within their expiry date so that quat sanitizer concentration can be accurately verified.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff were unable to describe proper manual dishwashing procedure. Neither staff member working had a valid food safe certificate.Provide proof that someone in care and control of the facility has a valid certificate for food safety training. All other staff must have basic food safety knowledge.
- 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 sewer gas odour by the two compartment sink/ grease interceptor.Investigate and abate the source of the sewer gas odour.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The dishwasher was backing up into the two compartment sinks when the dishwasher was ran.Have the plumbing repaired so that the dishwasher drains properly without backing up.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring 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)?
- Quat test strips had expired February 2022.Obtain quat test strips within their expiry date so that quat sanitizer concentration can be accurately verified.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?