Soffritto
L4 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution in the spray bottle was tested >500 ppm. Operator was advised to dilute the quat sanitizer to appropriate concentration of 200 ppm - As discussed, ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Two open bags of flour were stored directly on top of an open container of flour, allowing the bottoms of the bags to contact the product underneath.- Operator was instructed to store open dry goods with proper covers and to avoid placing packages directly on exposed product.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Drain board inside the display cooler was improperly secured with duct tape.- Operator is to repair or replace the drain board and associated fittings.2. Single‑line cooler used for pickle storage was measured at 13.4 °C.- Repair the cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT surface sanitizer solution was testing 0ppm.- Staff remade solution and tested 200ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff personal items (phone and water bottle) were stored on food equipment surfaces at time of inspection.- Items were removed.- Designate a space for staffs personal items as they are not clean and may contaminate food equipment surfaces.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Update September 12, 2024:- Operator misunderstood from last inspection and blocked off the other side of the sink. - Install a splash guard to the left side of the hand wash sink that meets the dish washing sink.Hand-sink is in close proximity with dish washing sink. The proximity of the hand sink to the dish washing sink is too close. Cross-contamination risk is not mitigated. Please install a splash guard that is 30-46 cm (12 to 18 inches) high.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Dishes were stored in the hand wash sink at time of inspection.- Staff removed the items from the sink. - Ensure hand wash sink is only used for handwashing and not used to store dishes or utensils as it is a contaminated area and obstructs the use of handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand wash sink faucet is leaking.- Repair the faucet.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Quat sanitizer solution spray bottle was not labelled. Operator labelled the spray bottle "sanitizer".
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand-sink is in close proximity with dish washing sink. The proximity of the hand sink to the dish washing sink is too close. Cross-contamination risk is not mitigated. Please install a splash guard that is 30-46 cm (12 to 18 inches) high.
- 09. Are chemicals stored and handled in a safe manner?