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Rolymie Bakery Restaurant

5 - 5008 Whitehorn Drive NE Calgary AB T1Y 1V1 · Food - General

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of one bucket of chlorine sanitizing solution in the back food preparation area exceeded 1000ppm.Ensure to maintain a chlorine concentration of 100 ppm, as very high concentrations are not food safe.2. Dirty cleaning cloths were observed on food-contact surfaces with no sanitizer residue detected in them/in sanitizing solution. - Ensure to use only clean cloths and place in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Soiled utensils were observed to be placed in room temperature water in the back food preparation area.- Store utensils at temperatures of 4 degrees Celsius or less (ice bath) or 60 degrees Celsius or greater or in a sanitizer solution at the correct concentration (100ppm Chlorine/200ppm Quats). Alternatively, continuously switch out the utensils with clean utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several lechon (roasted pigs) were observed at room temperature. Operator indicated that they had been out since 3days as the facility was closed for 2days prior to the inspection.- Operator discarded and poured bleach on the food items.Ensure that all high-risk foods are stored at temperatures of 4 degrees Celsius or less or greater than 60 degrees Celsius. Do not store or leave sitting out at room temperature.
    • 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 handwashing sink in the back preparation area was actively leaking at the time of inspection. A container was placed underneath to collect water. - Repair/fix all plumbing issues to facilitate proper hand hygiene. Remove the container collecting water, clean and sanitize the area thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceilings, walls and floors throughout food preparation areas were observed with grime and dirt.Thoroughly clean the indicated areas and ensure to maintain in sanitary conditions at all times to prevent contamination of food.
  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Previously prepared foods must be reheated to 74C before placing it in the hot table
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding table not providing the required temperature. Service immediately. Do not display food in this table unless is working properly.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food placed directly from the cooler into the hot holding table. Must reheat the food at the prescribed temperature, hold for 15 seconds then you may place it in the table. Ensure that the water is at least 70C
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean all areas. Mainly floors and walls
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole kitchen needs a good clean up. Walls, floor shelving, machines. Get rid of unused equipment, utensils or objects
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove all tools and materials from the food handling area. Be organized.
  6. Monitoring Inspection

    3 infractions

    • 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?
      • Observed flies. Enhance control measures
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole kitchen needs a good clean up. Walls, floor shelving, machines. Get rid of unused equipment, utensils or objects
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove all tools and materials from the food handling area. Be organized.
  7. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Provide towels for the hand sink
    • 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?
      • Observed flies. Enhance control measures
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair/replace the leaking faucet at the handsink in the back
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole kitchen needs a good clean up. Walls, floor shelving, machines. Get rid of unused equipment, utensils or objects
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Remove all tools and materials from the food handling area. Be organized.