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Rocky Dessert Market

125 - 400 5 Avenue SW Calgary AB T2P 0L6 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored on the floor in the walk-in cooler and in the dry storage area. Please ensure all food is stored elevated off of the floor to prevent cross-contamination and to facilitate proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The glass door cooler in the bakery had an ambient air temperature of 10C at the time of the inspection. Perishable items (milk) were removed from the cooler and placed in another cooler that was operating at 4C. Please adjust the cooler temp and ensure it is maintaining a temperature f 4C of lower prior to storing perishable food it it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bags of clean wiping cloths were stored in front of the hand-washing sink. Please keep the space in front of the hand-washing sink free of obstruction to allow for easy access and frequent hand washing by food handlers.
    • 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 light had burnt out in the walk-in cooler. Please replace the light in the cooler to allow for adequate lighting with facilitates proper cleaning.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food contact sanitizer was not available at the time of the inspection. Please obtain a food contact sanitizer (100ppm chlorine or 200ppm Quats)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for a food contact sanitizer were not available. Please obtain the appropriate test strips for the sanitizer being used in the kitchen to be able to test and verify the concentration of the sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not stocked with liquid hand soap or paper towel. Please ensure all hand sinks are stocked with liquid hand soap, paper towel, and running hot/cold water to allow for proper hand washing by food handlers,
    • 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?
      • A pest control program was not in place. Please implement a pest control monitoring program.