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Sky Cafe by Deville

685 Centre Street SW Calgary AB T2G 1S5 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single-use glove was observed being reused to handle food items for customers. Ensure that gloves are used only once and discarded after use or use reusable utensils such as tongs to prevent cross-contamination.**The glove was discarded during the inspection and replaced with a tongs
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth stored on the counter contained no chlorine (bleach). Cleaning cloths should be stored in a sanitizer bucket of either 100-200ppm of chlorine (bleach) or 200ppm of QUATS to remove contamination and to prevent the spread of bacteria when cleaning. Ensure a sanitizer bucket is made daily and used to store cleaning cloths when not in use. The operator made a sanitizer bucket that measured 100ppm of chlorine (bleach) and placed the cleaning cloth inside at the time of the inspection.
    • 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?
      • Food permit is not posted in an area that is easily seen by the public. The operator provided confirmation of a valid food permit until February 28, 2025. Ensure the food permit is posted in a conspicuous place where the public can easily see it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Whisk used for the syrup was stored in stagnant water that measured 23C. Utensils must be stored in hot water maintained at >60C or iced water maintained at <4C, or in a sanitizer solution of 100ppm of chlorine (bleach) or 200ppm of QUATS. The operator discarded the stagnant water and filled the container with iced water at the time of the inspection.
  5. Monitoring Inspection

    0 infractions