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Rise N' Shine Breakfast Place

2014 36 Street SE Calgary AB T2B 0X8 · Food - General

4 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Observed fresh minced garlic in oil stored on top of the oven beside the cooking equipment and measured 30*C. The garlic oil was discarded during inspection. COMPLETE THE FOLLOWING:1. Please keep garlic oil in fridge, OR use powdered garlic.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure all cleaning cloths are submerged in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pickled fish must be fully submerged in the pickle and must have a pH of 4.6 or less. or Pickled fish products that have not undergone a cooking step must be stored under refrigeration (at or below 4°C/38°F) to control microbial growth.Please obtain pH test strips to test pH concentrations
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Violation Corrected.No potentially hazardous foods observed in room temperature. Previous ViolationCooked rice temperature measured to be 28C.The operator discarded the rice during inspection.- Keep the hot food above 60C or cool it down and put in cooler or freezer.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice temperature measured to be 28C.The operator discarded the rice during inspection.- Keep the hot food above 60C or cool it down and put in cooler or freezer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility uses commercial chemical dishwasher where chlorine concentration measured to be 0ppm.The operator fixed the dishwasher and chlorine concertation was checked and measured to be 100ppm.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration measured to be 0ppm.The operator prepared fresh solution where quats solution concentration measured to be 200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility uses chemical commercial dishwasher where chlorine concentration measured to be approximately 10ppm.The operator adjusted the chlorine intake and the chlorine level tested again where it measured to be 100ppm.
    • 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 ventilation canopy filters appeared dirty.Ensure to clean the ventilation canopy filter.