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Roots and Peppers

1224 Centre Street NE Calgary AB T2E 2R4 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **November 28 - Cooler measured at 6.4 degrees C. The Operator advised that a service request has been put in for the cooler. No high-risk food items were observed in the cooler during the inspection.**November 20 - The cooler measured at 6.8 degrees during the reinspection. Please discontinue the use of this cooler for storing high risk food items pending when it can be repaired/adjusted.**November 14-The cooler below the counter in the front service area measured at 6 degrees C. The operator indicated it may be due to traffic during busy hours.**Monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below. Adjust/repair the cooler if required.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **November 20 - The cooler measured at 6.8 degrees during the reinspection. Please discontinue the use of this cooler for storing high risk food items pending when it can be repaired/adjusted.**November 14-The cooler below the counter in the front service area measured at 6 degrees C. The operator indicated it may be due to traffic during busy hours.**Monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below. Adjust/repair the cooler if required.
  3. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer concentration measured at 1000ppm of chlorine during the inspection.**Please ensure chlorine sanitizers are maintained at 100-200ppm.-The operator diluted the sanitizer solution to 100ppm during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler below the counter in the front service area measured at 6 degrees C. The operator indicated it may be due to traffic during busy hours.**Monitor the cooler to ensure it is capable of maintaining adequate temperatures of 4 degrees C or below. Adjust/repair the cooler if required.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips available for use during the inspection.**Please obtain chlorine test strips to monitor your sanitizer concentrations.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A can of bug spray was observed in the facility, the operator indicated it was used during the summer months.**Please ensure insecticides are applied by a licensed pest control operator only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A cracked tile was observed by the east wall located on the cook line.Please repair or replace the indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of food debris was observed in the standing freezers. **Please have the freezers cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement storage area was observed to be cluttered.**Please have the storage area decluttered and organized to allow for proper sanitation and pest monitoring activities.
  4. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A cracked tile was observed by the east wall located on the cook line.Please repair or replace the indicated area.
  5. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A cracked tile was observed by the east wall located on the cook line.Please repair or replace the indicated area.