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Second Cup Coffee Co.

532 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General

2 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The cloth container measured 0ppm chlorine. New sanitizer made during the inspection.2. There was no prepared bleach sanitizer in a spray bottle. Staff made new sanitizer during the inspection.COMPLETE THE FOLLOWING:1. Ensure cloths are stored in 100ppm chlorine sanitizer when not in use.2. Ensure a 100ppm chlorine sanitizer in a spray bottle is always available when the store is operating.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The sanitizer spray bottle was not labeled. Label replaced during the inspection.COMPLETE THE FOLLOWING:1. Ensure all chemical bottles are labeled to indicate their contents and prevent mishandling of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Sandwiches were left out to thaw at room temperature for 2 hours and measured the following:- Maple bacon with egg whites and cheddar sandwiches measured 17*C. - Pesto, egg white and Swiss cheese sandwich measured 15*C.Sandwiches discarded during the inspection, as they were improperly thawed and sitting out at room temperature for 2 hours. COMPLETE THE FOLLOWING:1. Do not thaw foods at room temperature, as the exterior portion of foods can thaw faster and enter the temperature danger zone (4*C - 60*C). If food sits in the temperature danger zone for extended periods of time, bacteria can grow to significant numbers, which may result in foodborne illnesses. 2. Foods must be thawed using the following methods:a. In the fridge overnight.b. As part of the cooking process.c. In the microwave and then cooked immediately after.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Staff unable to locate chlorine sanitizer test strips during the inspection. Staff stated they are kept with the manager.COMPLETE THE FOLLOWING:1. Ensure sanitizer test strips are always available in the facility, and ensure staff know where they are stored.
  2. Monitoring Inspection

    0 infractions