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SaVeg Cafe

637 11 Avenue SW Calgary AB T2R 0E1 · Food - General

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH for Kimchi is not being monitored or recorded. Please maintain food safety logs for kimchi
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Wet cleaning cloths were observed on the counter.*Staff soaked the clothes in a chlorine sanitizer bucket and cleaned the surface. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty.**Wet cleaning clothes can harbor germs and, if left on counters, may contribute to cross-contamination.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH for Kimchi is not being monitored or recorded. Please maintain food safety logs for kimchi
    • 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?
      • - Fly traps were installed directly above the cooking area and between the rice cooker and air fryer. Multiple flies were observed stuck to the traps, posing a contamination risk.*Staff removed all fly traps from food preparation and cooking areas immediately and discarded them into the garbage.*Relocate/change traps locations to areas away from food contact surfaces.*Maintain a dry environment, increase cleaning frequency, and empty garbage bins regularly to prevent fly infestation.**Placing fly traps above or near food preparation areas can lead to contamination from falling insects or trap residue. Proper placement of traps and enhanced sanitation practices help minimize pest activity and protect food safety.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Cleaning is required for the following area:1) Drawers below main cooking line.2) Under the hand washing sink.3) Under the two-compartment dishwashing sink.
  3. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH for Kimchi is not being monitored or recorded. Please maintain food safety logs for kimchi
  4. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH for Kimchi is not being monitored or recorded. Please maintain food safety logs for kimchi
  5. Demand Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH for Kimchi is not being monitored or recorded. Please maintain food safety logs for kimchi
    • 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 monitoring records were maintained onsite. Please keep pest control records onsite for review.
  6. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH for Kimchi is not being monitored or recorded. Please maintain food safety logs for kimchi
  7. Risk Management Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH for Kimchi is not being monitored or recorded. Please maintain food safety logs for kimchi
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The high-temperature dishwasher was recorded at 59 degrees Celsius, whereas the minimum sanitizer temperature required is 71 degrees Celsius.*To ensure proper sanitization of the dishes, the high-temperature dishwasher must reach a minimum temperature of 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - The temperature of the dishwasher is not being tested regularly. Additionally, a heat-safe thermometer was not available on-site.*The facility must implement a method for checking the dishwasher temperature to ensure proper sanitization of utensils and equipment. The temperature should be checked at least once a day.
    • 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 plumbing beneath the two-compartment sink has been temporarily repaired with duct tape.*Temporary repairs using duct tape may not provide a long-term solution and could lead to leaks or contamination, posing a risk to food safety and sanitation.**A qualified plumber must be called to conduct a permanent repair of the plumbing beneath the sink. Staff was reminded of the importance of addressing plumbing issues promptly to ensure compliance.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was no record of grease interceptor cleaning, and the grease interceptor began to leak/ overflowing when the dishwasher was operated.*Failure to clean the grease interceptor can lead to blockages, unpleasant odors, and potential leaks, which may result in contamination of the surrounding environment and pose a risk to public health.**A maintenance schedule for regular grease interceptor cleaning should be established, and records of cleaning will be kept. Staff must be educated on the importance of maintaining the grease trap to prevent leaks and ensure proper sanitation. Immediate repairs are required to address the leaking interceptor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning needed in the following areas: shelves, floors, walls, hard to reach areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Cleaning of the following areas required:1) Below the coffee table.2) Some of the cabinets.3) Behind the Ice machine.*Dust, food debris, and other materials can create a harbor for pests, which can lead to infestations and potential contamination of food supplies.
  8. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Sanitizer bleach-water solution was measured as 1000 ppm.* The correct food-safe concentration of chlorine sanitizer is between 100-200 ppm. To protect food from chemical contamination, this concentration must be consistently maintained within that range. The concentration was corrected onsite and was measured as 150 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - No sanitizer solution was prepared for the cleaning clothes sanitizer bucket on site at the time of inspection.*All dirty cleaning cloths must be stored in a sanitizer solution while not in use to prevent the growth of pathogens. A bleach water solution was prepared on-site, and staff fully submerged the cleaning cloths in it.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Two cleaning clothes were observed on the counter.*All dirty cleaning cloths must be stored in a sanitizer solution while not in use to prevent the growth of pathogens. Staff fully submerged the cleaning cloths in the sanitizer solution.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH for Kimchi is not being monitored or recorded. Please maintain food safety logs for kimchi
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Cooking activities were observed next to the handwashing sink.*There is a risk of contamination from water splashing when cooking near the handwashing sink. The staff have since moved the cooking setup away from the sink to mitigate this risk.
    • 09. Are chemicals stored and handled in a safe manner?
      • -Sanitizer spray bottle was unlabeled.*The bottle was labeled as a sanitizer. To prevent the mixing of chemicals, ensure proper sanitization of the food area, and avoid chemical contamination, all chemicals must be clearly labeled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - During the inspection, only washing and rinsing the dishes was observed, with no sanitization.*The proper manual dishwashing method was reviewed with the staff, emphasizing the importance of following the sequence: wash, rinse, and sanitize the dishes. A fresh solution of bleach water was prepared in the sink for the staff to use in sanitizing all the dishes.The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry.Steps in proper manual dishwashing are:- Scrape food particles from dishes.- Wash dishes with soapy water.- Rinse dishes with fresh water.- Sanitize dishes. If using the chlorine-based food contact surface sanitizer available on site, use 100 ppm chlorine (1/2 teaspoon of bleach per liter of water).- Fully submerge dishes in the sanitizer solution for 2 minutes.- Air dry.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The high-temperature dishwasher was recorded at 59 degrees Celsius, whereas the minimum sanitizer temperature required is 71 degrees Celsius.*To ensure proper sanitization of the dishes, the high-temperature dishwasher must reach a minimum temperature of 71°C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - The temperature of the dishwasher is not being tested regularly. Additionally, a heat-safe thermometer was not available on-site.*The facility must implement a method for checking the dishwasher temperature to ensure proper sanitization of utensils and equipment. The temperature should be checked at least once a day.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - The level of sanitizer is not being tested regularly.*Dishes were not being properly sanitized, and no chemical was being used for this purpose.**A chlorine-based sanitizer was available on-site. Staff were educated and demonstrated how to prepare and test the correct concentration of sanitizer for sanitizing the dishes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was no record of grease interceptor cleaning, and the grease interceptor began to leak/ overflowing when the dishwasher was operated.*Failure to clean the grease interceptor can lead to blockages, unpleasant odors, and potential leaks, which may result in contamination of the surrounding environment and pose a risk to public health.**A maintenance schedule for regular grease interceptor cleaning should be established, and records of cleaning will be kept. Staff must be educated on the importance of maintaining the grease trap to prevent leaks and ensure proper sanitation. Immediate repairs are required to address the leaking interceptor.
    • 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 plumbing beneath the two-compartment sink has been temporarily repaired with duct tape.*Temporary repairs using duct tape may not provide a long-term solution and could lead to leaks or contamination, posing a risk to food safety and sanitation.**A qualified plumber must be called to conduct a permanent repair of the plumbing beneath the sink. Staff was reminded of the importance of addressing plumbing issues promptly to ensure compliance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Cleaning of the following areas required:1) Below the coffee table.2) Some of the cabinets.3) Behind the Ice machine.*Dust, food debris, and other materials can create a harbor for pests, which can lead to infestations and potential contamination of food supplies.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning needed in the following areas: shelves, floors, walls, hard to reach areas
  9. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • pH for Kimchi is not being monitored or recorded. Please maintain food safety logs for kimchi
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning needed in the following areas: shelves, floors, walls, hard to reach areas