Rau Bistro
10 - 806 Centre Street NE Calgary AB T2E 8K1 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were several wet cleaning cloths stored on the counter when not in use. Wet cleaning cloths must be stored in a sanitizer solution of either 100ppm of chlorine or 200ppm of quats when not in use to prevent the growth of bacteria. The operator placed the wet cleaning cloths in the sanitizer solution at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Improper scoops (bowls) without a handle were stored in the bulk supply of various dry ingredients including flour and rice. Scoops must have a handle for safe handling of food and to protect the bulk from contamination. Obtain scoops with a handle.The operator removed the bowls at the time of the inspection.2. There was a bag of onions stored underneath the three-compartment sink. Food must be stored in a manner that protects it from contamination. Refrain from storing food under plumbing components as potential leaks may occur. The operator removed the bag of onions from underneath the three-compartment sink at the time of the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature dishwasher did not dispense any traces of chlorine. Repair the dishwasher and test with the chlorine test strips. The operator contacted Chemsyn at the time of the inspection. In the meantime, perform manual dishwashing using the three-compartment sink: - First compartment; wash - Second compartment: rinse - Third compartment: sanitize in either 100ppm of chlorine or 200ppm of quats 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?
- The paper towels were stored on top of the dispenser.Paper towels must be stored in the paper towel dispenser to protect it from contamination. The operator placed the paper towels in the dispenser at the time of the inspection.
- 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 lighting levels near the left side of the facility was insufficient. Several light bulbs were burned out. Replace the light bulbs and ensure the lighting levels are adequate for safe handling of food, to ensure proper cleaning and for monitoring of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was dust accumulation on the ceiling tiles. The ceiling tiles must be regularly cleaned to remove accumulation of dust. Thoroughly clean the ceiling tile and ensure they are cleaned on a regular basis.2. There was food debris and grease accumulation underneath the fryer/grill area. Hard-to-reach areas must be regularly cleaned to prevent the attraction of pests. Thoroughly clean the indicated area and ensure it is cleaned on a regular basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops without handle were observed in soups and sauces stored in the prep cooler. Please obtain scoops with long handles to prevent direct contact with the food contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meat was observed thawing in a bucket of standing water at room temperature. Noodles were also being soaked in a bucket of water at room temperature. A staff member explained that the meat was still frozen and needed to be thawed for use, which was the reason for this practice. The meat was placed back in the cooler to continue the thawing process. Education for provided for proper thawing and practice for soaking noodles.Thawing of potentially hazardous foods must be done safely reduce the risk of pathogen multiplication using one of the following methods. - Thawing in a cooler at 4°C or below.- Under cold, running water.- In a microwave oven, if the food is to be cooked immediately after thawing. - As part of the cooking process. Noodles must be soaked in a cooler maintained at 4C or below.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- In the kitchen, there was water backing up from the floor drain in the dishwashing area.-Hire a qualified plumber, obtain a report of work done, and clean and disinfect affected areas after repair
- 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
0 infractions
- 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?
- Kitchen hand sink was obstructed.Ensure the hand sink is free of obstructions.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A few kitchen ceiling lights are missing cover.Install light cover, shatter guards or shatter proof bulbs.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?