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Sorelle Italian Bakery & Cafe

101 - 272 Kinniburgh Boulevard Chestermere AB T1X 2P2 · Food - General

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher was not dispensing chlorine. Repair to ensure that chlorine is dispensed at 100ppm. Use three compartment sink to manually sanitize dishes until dishwasher is repaired.July 2 - Dishwasher was not operational. Waiting on part for repair.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured greater than 400ppm. Ensure quats is diluted to 200ppm in order to be effective but not risk contaminating food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher was not dispensing chlorine. Repair to ensure that chlorine is dispensed at 100ppm. Use three compartment sink to manually sanitize dishes until dishwasher is repaired.July 2 - Dishwasher was not operational. Waiting on part for repair.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was no hot water at time of inspection. Facility was not operating. Ensure hot water is restored prior to opening.
  3. Initial Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured greater than 400ppm. Ensure quats is diluted to 200ppm in order to be effective but not risk contaminating food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizing dishwasher was not dispensing chlorine. Repair to ensure that chlorine is dispensed at 100ppm. Use three compartment sink to manually sanitize dishes until dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips for quaternary ammonium (quats) sanitizer. Obtain quats test strips.
    • 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 dedicated hand sink in back kitchen area. Install dedicated hand sink that is easily accessible to food handlers. Until installed ensure left compartment of dishwashing sink is kept clear to allow for hand washing.
    • 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?
      • Newly installed screen door had gaps between door and door frame. Seal to prevent pest entry.
    • 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?
      • Facility was operating without a valid food handling permit. Facility had changed ownership and had not applied for a new food handling permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Newly installed wall was unfinished drywall. Ensure wall is painted to be smooth, non-porous and easy to clean. 2. There was a chair with a fabric seat in kitchen. Remove chair as fabric cannot be easily cleaned and disinfected. 3. A shelf/dolly used to store containers was carpeted. Remove carpet or do not use dolly as carpet cannot be easily cleaned. All shelving must be smooth, non-porous and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Kitchen was disorganized. Organize shelving, remove unused ingredients and equipment. This will help facilitate easy cleaning. 2. Cleaning was required around the toaster oven and panini grill. Ensure these areas are cleaned and added to a regular cleaning schedule.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Renovations were underway in kitchen area. No plans had been submitted to environmental public health for review prior to starting construction.