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D426 - 12445 Lake Fraser Drive SE Calgary AB T2J 7A4 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. 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?
      • Handwash sink was blocked at inspection
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meats were left in the sink to thaw at 0°C to 6°C.Meats were promptly kept in the freezer.Perishable foods must be always kept (cold) at 4°C or less or (hot) at 60°C or above.Potentially hazardous foods shall be thawed quickly or in a manner that will prevent the rapid growth of pathogenic bacteria.Food should be thawed:1. Under refrigeration at 4°C (40°F) or less;2. Completely submerged in cold running water;3. As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and4. By microwaving.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing bucket was too strong. New sanitizing bucket was prepared at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods were kept in the sink to thaw.The foods were promptly stored in the fridge after seeing the health inspector.Food should be thawed:1. Under refrigeration at 4C or less;2. Completely submerged in cold running water;3. As part of the cooking process (but only when thawing is taken into consideration indetermining cooking time); and4. By microwaving.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The black standing fridge was measured at 7.8°C.Fridge was adjusted and measured 0°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was not accessible.Restricted items were promptly removed.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit was not displayed.