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Reader's Garden Cafe

311 25 Avenue SE Calgary AB T2G 5V1 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quats sanitizer solution measured 150ppm. The quats sanitizer solution must be maintained at 200ppm to effectively sanitize food contact surfaces.Ensure the quats solution is regularly tested and changed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the bar cooler measured 8.4C. Milk products were stored inside. All coolers must maintain a temperature of 4C or below to prevent the growth of bacteria. Repair the cooler. Refrain from placing any milk products or high-risk food items until the cooler has been repaired. The operator removed the milk products from the bar cooler and moved it to the walk-in cooler at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a quats sanitizer solution. No quats test strips available at the time of the inspection. Test strips are required to test the sanitizer solution to confirm adequate concentrations are maintained. Please obtain.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser available for the hand sink in the kitchen area. Paper towels must be placed in an appropriate dispenser to protect it from contamination. Please ensure the paper towels are placed in the dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an ice cream scoop stored in stagnant water that measured 18C. Utensils should be stored in the following manner to protect the utensils from contamination: a) iced water (<4C) b) hot water (>60C)c) food safe sanitizer solution of either 100ppm of chlorine or 200ppm of quatsThe operator replaced the water with 200ppm of quats.
  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Milk cartons were stored inside the bulk ice well. The ice is used for customer drinks. Do not store beverage containers in the bulk ice. Ensure that ice is protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm sanitizer was measured in the bar glasswasher. Use the main dishwasher until the glasswasher is repaired. Ensure that the glasswasher is operating according to the manufacture's specifications and that 100PPM chlorine, 12.5-25ppm iodine or 200ppm Quats is detected in the final rinse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers were missing from the hand wash stations in the kitchen and in the bar. Install paper towel dispensers. Ensure that the paper towel is protected from contamination.