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Sammie Cafe

113 - 2205 33 Avenue SW Calgary AB T2T 1Z9 · Food - General

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hollandaise sauce in hot holding unit measured 35C and the one on top of the heat lamp measured 45C. Discarded. Ensure this is stored at or above 60C.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A notable build-up of food debris was noted underneath shelving, cooking equipment, and coolers throughout the kitchen area.REQUIREMENT: Ensure the underside of the aforementioned are routinely and thoroughly cleaned.
  3. Monitoring 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)?
      • The chemical dishwasher was dispensing a concentration of chlorine sanitizer at undetectable levels.The sanitizer pail which feeds the dishwasher was emptied.REQUIREMENT: Do one of the following options: 1) Implement a 3-compartment sink method using the 2-compartment sink and an extra large container. 2) Alternatively, continue to use the dishwasher to wash and rinse dishes, then use one-compartment to manually sanitize the dishes.Obtain more sanitizer and repair the dishwasher promptly. Ensure the dishwasher dispenses chlorine sanitizer at 100 ppnm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A notable build-up of food debris was noted underneath shelving, cooking equipment, and coolers throughout the kitchen area.REQUIREMENT: Ensure the underside of the aforementioned are routinely and thoroughly cleaned.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strip was available. No chlorine test strip available.Operator indicated to have ordered the test strips.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of gravy was stored at 40C, with pH measured at 5.5.- Ensure the gravy is stored out of 4-60C zone OR lower the pH to maximum 4.6. gravy was out for 1 hr, reheated and stored at 60C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display thermometer was broken at the glassdoor cooler.No probe thermometer available at the cook line.- Ensure appropriate thermometers are provided
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strip was available.