Pita Basket Cafe
140 - 3221 Sunridge Way NE Calgary AB T1Y 7M4 · Food - General
8 inspections
- Risk Management Inspection
4 infractions
- 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?
- No pest reports available. Provide pest report and increase control until the mouse and black flies are addressed.
- 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) Unfinished wall on the left side of the counter.Finish the wall.2) Both toilet and handwash sink were removed. Still a very strong foul smell was present. Work was not done yet. Please remove all food from the room until the work is done.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Dishwasher was not operational.Fix or remove the dishwasher2) Yellow dough machine cover was repaired with tape. Replace the dough cover.3) Wooden dough tray was covered with grease and dry dough.Clean the dough tray daily. 4) Plastic adhesive liner was peeling off the prep cooler cutting board. Refinish or replace the cutting board.5)Grease and black stains on the long wooden dough planksClean the wooden dough planks.
- 23. Is the facility maintained in a clean and sanitary condition?
- Coolers and food surface sanitizer were not checked or recorded daily. Check and record coolers temperatures and food surface sanitizer daily.
- 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?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths were on the counters.Store cleaning cloths in sanitizer in between uses.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Utensils were stored in greasy stagnant water.Store utensils in ice water (CDI)2) Pens were stored with food bags. Store pens in a separate area.3) Take out utensils were stored with business end up. Store utensils with business end down.4) Garbage bags were used to cover dough. Use food grade plastic to cover food.
- 09. Are chemicals stored and handled in a safe manner?
- Chlorine in the sanitizer bucket was measured at 500ppm.Use 100 ppm Chlorine (1/2 teaspoon bleach per L of Water).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Salad cooler:- falafel mixture in the insert was measured at 12.1 degrees C. -Cube potatoes were measured at 10.7 degrees C. -garlic sauce inside the cooler was measured at 11.0 degrees C.-Pre-portioned garlic sauce was measured at 16.5 degrees C.Discarded all perishable foods in the cooler. 2) Garlic sauce in a squeeze bottle was stored in a prep cooler insert was not properly stored. Garlic sauce was measured at 15.2 degrees C.Store garlic sauce directly in the prep cooler insert and store all cold perishable food at 4 degrees C or below3) Front display cooler:Meat pies were measured between 7.0 to 9.3 degrees C. 4) Rice on the crockpot was measured between 31.4 to 50 degrees C. on the top. Rice was measured at 60 degrees C on the bottom. Staff mentioned that they just added more rice without reheat to 74 degrees C or higher before topping up the rice. Reheat all perishable foods at 75 degrees C before hot holding or serving.Store perishable foods at 4 degrees C or below or at 60 degrees C or higher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes and small equipment were not sanitized after washing. 1) There was no properly fitted stopper for the dishwashing sink. Staff used plastic to plug the sink to make chlorine sanitizer. Provide properly fitted stopper for the dishwashing sink.2) Chlorine sanitizer was measured at 50ppm. Staff was not able to find chlorine test strips to verify the chlorine concentration. Use 100ppm chlorine sanitizer to sanitize the dishes for 2 minutes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) No soap and paper towel dispenser at the front service handwash sink. 2) Knife was stored in the front service handwash sink. Roll of paper towel was wet from the water from hands. Provide soap and paper towel dispenser.Handwash sink is for handwashing only.
- 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?
- 1) Green and black mouse droppings were found in the electrical room. Clean the mouse droppings 2) Black flies were observed flying in the kitchen and on the fly strips. Remove black flies and fly strips around the kitchen. Do not hang fly strips in the food handling areas. 3) No pest reports available. Provide pest report and increase control until the mouse and black flies are addressed.
- 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) Unfinished wall on the left side of the counter.Finish the wall.2) Staff washroom handwash sink was removed. Toilet was still functional. Strong foul smell was present.Fix the washroom or remove the toilet and sinks properly.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Dishwasher was not operational.Fix or remove the dishwasher2) Pro -painter paint brush was used to apply oil on food. Provide a food grade brush.3) Deep grooves and stains on the plastic cutting boards. Cutting boards were stored directly on the floor by the dishwashing sink. Refinish or replace the cutting boards and store them at least 6 inches off the floor.4) Yellow dough machine cover was repaired with tape. Replace the dough cover.5) Mold noted dishwash rack used for drying dishes. Clean the dishwasher rack.6) Wooden dough tray was covered with grease and dry dough.Clean the dough tray daily. 7) Plastic adhesive liner was peeling off the prep cooler cutting board. Refinish or replace the cutting board.8) Stains and dry dough on the stainless-steel dough machine. Grease and black stains on the long wooden dough planksClean the dough machine and wooden dough planks.9) Large white food container was melted by heat. Replace the broken container.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Grime build-up underneath the two-compartment sink.2) Mouse droppings in the electrical room. 1 to 2) Clean these areas. 3) Coolers and food surface sanitizer were not checked or recorded daily. Check and record coolers temperatures and food surface sanitizer daily.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both, the storefront end back kitchen hand washings sinks were blocked at the busiest time when hand washing is needed the most. Do not block access to the hand sinks
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 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)?
- Mechanical washer not providing Chlorine for the sanitating cycle. Call for service. Meantime use the 3-compartment sink method
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bucket for the sanitizer solution must be clearly marked as "Sanitizer"
- 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 at the front not draining. Unclog the sink
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Do not use dirty or damaged cloths on food contact surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Clean and organize the storage areas and around the hand sink in the kitchen
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?