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Phillistines Bakery & Sweets

3003 21 Street NE Calgary AB T2E 7T1 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed throughout the facility at the time of inspection. **Ensure cleaning cloths remain submerged in the sanitizer if reusing or discarded/laundered after each use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured greater than 1000 ppm at the time of inspection. - Operator remade the chlorine sanitizer and tested 100 ppm. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 09. Are chemicals stored and handled in a safe manner?
      • QUATS sanitizer spray bottles were not labelled with their contents. **Please label.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Stand up cooler in the back kitchen measured at 9.8*C at the time of inspection. - Operator was instructed to move the food to different cooler. **Please repair. **Ensure high risk food stored in cooler is maintained at or below 4*C at all times to prevent bacterial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not following proper manual dishwashing procedures. **Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize). Note: 2-compartment manual dishwashing procedures sent to the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and QUATS sanitizer test strips were not available onsite. **Ensure sanitizer test strips are present at all times to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the back kitchen was obstructed at the time of inspection. **Ensure hand sink remain unobstructed and accessible at all times for proper handwashing.
  3. Initial Inspection

    0 infractions