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Rosso Coffee Roasters

1404 9 Avenue SE Calgary AB T2G 0T5 · Food - General

3 inspections

  1. Demand Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Dishwasher is leaking badly. Water was pooled on the floor during the inspection. Staff stated that the problem has persisted for about a month.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the front area were stored on the counter and were measured at 0ppm of quat. Cleaning cloths must be placed in a bucket with either a quat solution of 200ppm or a chlorine (bleach) solution of 100 to 200ppm to prevent the growth of bacteria. The operator placed the cleaning cloths in a bucket of quat sanitizer at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A spoon was stored in water measured at a temperature of 19C near the espresso machine. Utensils should not be stored in stagnant water at room temperature as this can create an ideal environment for bacteria to grow, therefore, contaminate the utensil. Utensils should either be stored in iced water <4C, hot water>60C, or in a food safe sanitizer solution such as 200ppm of quat or 100ppm of bleach.The operator replaced the water with a quat solution measured at 200ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle and bucket of quat sanitizer solution was not labeled.All chemical solutions must be adequately labeled with the content inside for staff awareness and safe usage of the product. The operator labeled the bucket and the spray bottle at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a strainer in the designated hand sink in the front area. Ensure the designated hand sink is always accessible for staff members to perform sufficient hand hygiene. The hand sink must be used to perform hand hygiene only. The operator removed the strainer at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A ceramic mug had duct tape throughout the rim where dirt is lodged beneath the tape. Duct tape should not be used on any food equipment or utensils where food may come into contact with considering it is not durable, smooth, or easily cleanable. Refrain from using duct tape to label the mug. Remove the duct tape and use a marker to label the outside of the mug instead. The operator removed the duct tape at the time of the inspection.
  3. Monitoring Inspection

    0 infractions