Spolumbo's Fine Food & Deli
1308 9 Avenue SE Calgary AB T2G 0T3 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Foods in Showcase 2 cooler measured at 8C. Please ensure that coolers can maintain food temperatures at or below 4C. All foods move to other coolers.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- "Outstanding Jan 08, 2025"1. There was a visible gap at the bottom of both side and back door in the back kitchen, which can be a potential entry point for the pests.**Please re-install the weather stripping to ensure the facility is vermin proof.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- "Outstanding Jan 08, 2025"2. Drop ceiling was missing on top of walk-in-cooler in the back kitchen. ** Please install the ceiling to prevent food contamination.4. Wall behind the 2 -compartment sink near the basement entrance was in disrepair. Facility was using the garbage bags to cover the walls. - Supervisor stated that they were aware about the issue and working on it to resolve it. ** Please repair.** Please ensure all the surfaces in facility are durable, non-absorbent and easily cleanable.
- 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?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty wet cleaning cloths were observed on the food prep counters, espresso machine and cutting boards throughout the facility.- Supervisor advised cleaning cloths are moved to the dirty laundry basket after each use. However, during the inspection it was observed that staff was reusing cloths.**Please ensure cleaning cloths are either moved to the dirty laundry after each use or stored in a 200ppm Quats sanitizer solution at all times.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Open bag of lettuce was stored directly under a leaking plumbing system in prep cooler in front kitchen. Significant amount of dust was observed on pipes above. **Operator discarded the contaminated lettuce during inspection. ** Do not store any food products in this area until plumbing is repaired, and pipes are cleaned.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**Single use containers without handles were observed inside bulk food container. **Please use the scoops with handles if storing inside the container and/or store in a clean food grade container.**Do not reuse single use items.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoop handles were in direct contact with bulk food in the back kitchen area. **Please ensure scoop are stored with their handles upright and/or in a separate clean food grade container to protect from contamination. 2. Food was stored on the ground in the walk-in-freezer in the basement.**Please ensure food is stored 6 inches above the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chopped lettuce and sliced tomato were stored at room temperature in prep area in front kitchen. Staff stated that they were storing these food items in prep cooler after use and taking it out for reuse. - Supervisor indicated that tomato and lettuce are discarded after use, which was not observed during inspection.** Please ensure high risk foods are discarded after 2 hours if kept at room temperature or store them at 4*C or below to prevent bacterial growth.
- 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?
- 1. There was a visible gap at the bottom of both side and back door in the back kitchen, which can be a potential entry point for the pests.**Please re-install the weather stripping to ensure the facility is vermin proof.2. Mice dropping were observed in the basement near coffee and canned food pallets. Facility was asked to send their pest control for last three months on December 13, 2024, to ensure there is no recent pest activity is recorded.**Please ensure pest control measures are in place and area is thoroughly cleaned.
- 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. Plumbing leak was observed inside the bottom cabinet of prep cooler in front kitchen (left corner).**Please repair the above indicated area.2. Drop ceiling was missing on top of walk-in-cooler in the back kitchen. ** Please install the ceiling to prevent food contamination.3. Cardboard was observed in place of the vent cover in the basement, with food stored directly under it. Water marks were also observed on the cardboard. **Please remove cardboard and replace it with appropriate vent cover to prevent contamination. **Please do not store any food under the vent until this issue is resolved.4. Wall behind the 2 -compartment sink near the basement entrance was in disrepair. Facility was using the garbage bags to cover the walls. - Supervisor stated that they were aware about the issue and working on it to resolve it. ** Please repair.** Please ensure all the surfaces in facility are durable, non-absorbent and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Ice was dripping from the condenser unit onto food stored in cabinet freezer in the basement. ** Please repair to prevent food contamination.2. Oven conveyer belt in the back kitchen area was heavily coated with black charred residue.**Please clean the conveyer belt to prevent food contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Cleaning required in the following areas:- vents in the back kitchen area were visibly dirty.- Underneath and area beside the deep fryer as it had a significant amount of grease build up.2. Dirty garbage bag was observed on utensil storage and food carts in the back kitchen area.**Please ensure garbage bags are replaced daily or use a stainless-steel barrier and/or a similar easy-to-clean material. 3. Mittens were stored in cardboard box, which is not easy to clean.**Please remove and replace with easy-to-clean containers such as stainless steel.4. Tapes were observed on the prep cooler door in the north-east section of the front kitchen.**Please remove tape as it is not easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A tray of food was stored on top of a garbage can in the production kitchen. Do not use garbage cans as shelves. Corrected during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The hand wash station in the sandwich prep area was blocked with a large plastic tray. Corrected during inspection.2. The paper towel dispenser at the hand wash sink at the entrance to the production kitchen was not dispensing paper towel. Corrected during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?