Rosso Coffee Roasters
115 - 803 24 Avenue SE Calgary AB T2G 1P5 · Food - General
7 inspections
- Risk Management 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?
- Handwashing sink in dishwashing area remains inoperable, but is being repaired.Handwashing sink near coffee machine is consistently blocked by items in use for coffee preparation, hence the reason for repairing the other handwashing sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer detected in dishwasher. Bottle had been completely drained. Dishwasher sanitizer must be checked with test strips on at least a daily basis.Utensils may be washed & rinsed in dishwasher, but must then be immersed in 200 PPM quats sanitizer for 2 minutes, then air-dried.
- 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 in dishwashing area remains inoperable, but is being repaired.Handwashing sink near coffee machine is consistently blocked by items in use for coffee preparation, hence the reason for repairing the other handwashing sink.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer detected in dishwasher. Bottle had been completely drained. Dishwasher sanitizer must be checked with test strips on at least a daily basis.Staff member described manual dishwashing procedures as wash, sanitize, then rinse. The sanitizer must be the last chemical on each utensil, followed by air-drying.
- 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 in dishwashing area is inoperable and is filled with items. Repair this handsink.Handwashing sink near coffee machine is consisitently blocked by items in use for coffee preparation.
- 20. Do food handlers at the facility have adequate food safety training?
- A staff member washing hands at the coffee machine handsink did not use the supplied paper towels for drying, instead using a nearby cloth towel which remained in place. This, added to the incorrect description of manual dishwashing and the staff's description of the manager response to the lack of dishwasher sanitizer as "it's on order" indicates a lack of proper food safety training.A person in care and control of the business, in this case the manager, must have completed an approved Food Safety Training Course.Staff members should at least have taken an online basic food safety course. All of the infractions noted could have been avoided had this training occurred.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Outstanding violation - noted January 20, 2024***The chest freezer in the back storage area had several damaged sections inside and outside with exposed foam insulation, which would make these surfaces difficult to clean as needed. Cover or repair damaged sections of chest freezer.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer spray bottle in the front and back area had no QUATS content. The concentration of the QUATS solution must be maintained between 200 to 400ppm to effectively sanitize food contact surfaces. Make a new sanitizer solution every day and test with the QUATS test strips. The operator remade the sanitizer solution for both spray bottles at the time of the inspection and measured 200ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Outstanding violation - noted January 20, 2024***The chest freezer in the back storage area had several damaged sections inside and outside with exposed foam insulation, which would make these surfaces difficult to clean as needed. Cover or repair damaged sections of chest freezer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The designated hand sink in the front area was not supplied with disposable hand paper towels. A cloth was used to dry hands and shared amongst all staff members. Ensure the hand sink is supplied with disposable paper towels to sufficiently perform hand hygiene. Shared cloths used for drying hands is not sanitary and does not demonstrate effective hand hygiene. The operator placed a roll of disposable paper towels at the hand sink at the time of the inspection.
- 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?
- No pest control records available onsite at the time of the inspection. Pest control records must be maintained to monitor pest issues where an assessment should be conducted on a monthly basis. Please ensure pest control records are maintained onsite and available upon request of a Public Health Inspector.
- 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?
- The food permit was posted in the back area where it is not easily seen by the public. Ensure the food permit is posted in a conspicuous place where the public can easily see it. The operator moved the food permit to the front area during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The chest freezer in the back storage area had several damaged sections inside and outside with exposed foam insulation, which would make these surfaces difficult to clean as needed. Cover or repair damaged sections of chest freezer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff indicated that soups were being hot-held at 60C without any re-heating step. Heating units were adjusted to reach a temperature of 74C during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?