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St Lawrence Bagels

2638 Parkdale Boulevard NW Calgary AB T2N 3S6 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at 800 ppm.- Staff member made a new chlorine sanitizer solution was measured at 100ppm with using a chlorine test strip. Have new sanitizer solution test and confirm with test strips.
    • 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?
      • Expired food handling permit from September 2024 was posted.- Have the current food handling permit printed and post the permit so it is visible to the general public.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers were present in the facility.-Ensure that thermometers are available for monitoring the food during cooking, cooling, reheating and/or display.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler 2,Salmon, ham and other meats were measured at 6.0 degrees C.The meat and salmon were placed inside the working cooler.The ambient temperature of the prep cooler 2 was measured at 10 degrees C.-Please fix/repair/replace the cooler and please don't store perishable food items in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips in the facility had expired.-Please purchase new test strips and always check for the expiry date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • " Outstanding Violation"Hand soap at the hand washing sink not readily available. Hand soap was stored on the shelve above the dishwashing sink. - Install a shelf or wall mounted hand soap dispenser in the immediate vicinity of the handwashing sink. Ensure liquid hand soap and paper towels are available for handwashing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ambient temperature of one of the prep coolers was at 10 degrees C while the other prep cooler was fixed.The ambient temperature of number 1 prep cooler was at 4 degrees C.-Please have prep cooler repaired/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning and sanitation required of all equipment including preparation coolers and the hard-to-reach areas of the facility. - Clean and maintain in a clean and sanitary manner.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution was measured above 200 ppm as the test strip got bleached out.The bleach solution was diluted by the operator and after testing, it was measured at 100ppm.-Ensure that the bleach solution is maintained at 100ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No Temperature records were being maintained in the facility.-Please ensure that the temperature records are maintained in order to maintain the safety of the food processes occurring in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both the prep coolers in the facility were not functioning properly.-The ambient temperature of the cooler used to store eggs was ranging from 8C- 10C.-The internal temperature for the eggs were measured at 6.9 C.Most of the eggs were placed in the display coolers by the operator as the display coolers were 4C or less.-The ambient temperature of cooler used to store deli meats and cheeses was measured at 16 C.-The internal temperatures were :Ham - 13 CSalmon - 12 COven Turkey - 13 CBacon -13 CCheeses -12 CThe operator was not able to confirm when the food was placed in the coolers when asked by the inspector.** The above-mentioned foods were discarded.*** Ensure that perishable foods are stored in the coolers at 4 c or less.Ensure that the temperatures of coolers are checked and maintained every day and the coolers are repaired/ replaced.*** Please don't store any perishable food inside the cooler until it is repaired/ replaced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers were present in the facility.-Ensure that thermometers are available for monitoring the food during cooking, cooling, reheating and/or display.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips in the facility had expired.-Please purchase new test strips and always check for the expiry date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • " Outstanding Violation"Hand soap at the hand washing sink not readily available. Hand soap was stored on the shelve above the dishwashing sink. - Install a shelf or wall mounted hand soap dispenser in the immediate vicinity of the handwashing sink. Ensure liquid hand soap and paper towels are available for handwashing at all times.
    • 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 Violation"No pest control management/monitoring program in place. - Implement an adequate pest control program or retain the services of a professional pest control company.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep coolers in the facility were not functioning properly.The ambient temperature of number 1 prep cooler was at 16 C while the temperature of the number 2 cooler was at 8 C. -Please have both the coolers repaired/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning and sanitation required of all equipment including preparation coolers and the hard-to-reach areas of the facility. - Clean and maintain in a clean and sanitary manner.
  6. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. - Purchase and ensure test strips are used to verify the concentration of chlorine sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap at the hand washing sink not readily available. Hand soap was stored on the shelve above the dishwashing sink. - Install a shelf or wall mounted hand soap dispenser in the immediate vicinity of the handwashing sink. Ensure liquid hand soap and paper towels are available for handwashing at all times.
    • 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 management/monitoring program in place. - Implement an adequate pest control program or retain the services of a professional pest control company.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning and sanitation required of all equipment including preparation coolers and the hard-to-reach areas of the facility. - Clean and maintain in a clean and sanitary manner.