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Stacked Bistro & Bakery

905 Mountain Avenue Crossfield AB T0M 0S0 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of Stainless steel behind the deep fryer is peeling from the wall, creating a gap that would be more difficult to properly clean. Seal or cover gap to render surfaces smooth and easily cleanable.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in use appeared to be stained or otherwise contaminated. Replace stained and unclean cloths, and ensure that clean cloths are available onsite for use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer was measured at a concentration in excess of 200ppm.Sanitizer was corrected to 100ppm during inspection. Ensure that sanitizer intended for use on food contact surfaces is maintained at a suitable concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A section of Stainless steel behind the deep fryer is peeling from the wall, creating a gap that would be more difficult to properly clean. Seal or cover gap to render surfaces smooth and easily cleanable.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring 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)?
      • Staff indicated that clean-in-place equipment was not being sanitized after washing. All food handling equipment is to be sanitized after cleaning with available 100ppm chlorine or other suitable sanitizer.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The hollandaise sauce and gravy in hot holding measured 55*C. The temperature of the unit was increased during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The hood vent filters above the flat top had a buildup of grease. COMPLETE THE FOLLOWING:1. Please clean the filters to protect the food area below from contamination. Filters should be cleaned as often as necessary to ensure adequate ventilation of smoke, odours, grease, and moisture.
  8. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bottled drinks stored on floor in back room. COMPLETE THE FOLLOWING:1. Please store drinks on elevated surface to protect from contamination and facilitate cleaning in the area.