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Sierra Cafe

39 - 6439 Crowchild Trail SW Calgary AB T3E 5R7 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers did not have hair and beard control mechanisms in place.Obtain beard nets and ensure food handlers restraint their hair when entering the kitchen.Personnel involved in food preparation and any person entering a food preparation or storage such as clean hats or a hair net. Where required, beards should be completely covered with beard nets.
    • 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 facility is operating contrary to the permit restrictions.Operate the facility in accordance with the permit restrictions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A portable cook top was used for grease producing cooking without ventilation.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer concentration at the front service area measured 100 ppm.Fresh quat sanitizer concentration was prepared and measured 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths were kept on the counter.Cleaning cloths were kept in the sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The hand sink at the back kitchen had no splashguard and the food prep counter is within the splash zone area.Install a splashguard to prevent food contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher was not properly sanitizing dishes. 0ppm concentration of chlorine detected after final rinse.**Please service/repair dishwasher**Manually sanitize dishes and utensils using 100ppm of chlorine until dishwasher is fixed.
    • 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 no soap at the handwashing sink at the back kitchen.Additional soap was available and kept at the handwashing sink.
    • 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 monitoring in facility. **Ensure pest control measures are in place, monitor for activity and maintain records in the facility.**Pest control monitoring checklist sent to operator.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cook top was used to prepare grease producing cooking without a ventilation canopy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dairyland yoghurt and single-use containers were stored inside the bulk food bins.Use scoops with handles and ensure the handles are not in direct contact with the food.