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Stacked Pancake & Breakfast House

E502 - 11670 Sarcee Trail NW Calgary AB T3R 0A1 · Food - General

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were stored on the prep cooler counter.New cleaning cloths were stored inside the sanitizer solution bucket.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container bowl was stored in the bulk food bin.Use scoop that have a handle and ensure the scoop handle is not in contact with the bulk food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hollandaise in the hot holding unit measured 54°C. The hollandaise was reheated on the grill at 78°C.Ensure food items held on the hot holding unit measured 60C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink cold water faucet was not working.Fix the cold-water faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler cutting boards on the cook line were deeply grooved.Resurface or replace the cutting boards.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vinegar with water was used to spray utensils given to customers.The vinegar water was discarded.Quat sanitizer solution was prepared at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncooked raw eggs were stored on the counter with an internal temperature of 25.8 degrees Celsius.Food discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards on the cook line are deeply grooved and very dirty.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust buildup was accumulated on the ceiling, air vents, and by the side of the ventilation canopy.Thoroughly clean these areas.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Today's Report:Sausages in the prep cooler insert were measured at 10.0 degrees C. on top and bottom ones were measured at 4 degrees C. or below. (CDI)Reduce the products or cover with a lid to store perishable foods at 4 degrees C or belowPrevious ReportRight prep cooler: Sliced ham @ 7.4 degrees C and shredded cheese @ 10 degrees C.Store cold perishable foods at 4 degrees C below
  4. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Cleaning cloth on the staff apron was covered with food debris. Staff was wiping her hands on it. Change gloves when they get dirty instead of cleaning them on the cleaning cloth.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several trays of breads were stored in the dining room where customers were seated. Store food away from customer access.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Quat sanitizer in the spray bottle was measured greater than 500pppm.Use 200ppm quat sanitizer and verify with test strips.2) Spray bottles were not labelled. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked sausages were stored on top shelf above the grill without any temperature control. Sausages were measured between 50 to 52.9 degrees C. 2) Three chicken strips were left out at room temperature. Chicken strips were measured at 48 degrees C. 1 to 2) Provide a hot holding unit to store hot perishable foods at 60 degrees C or higher.3) Flat of eggs was left out at room temperature without time tracking. Eggs were measured at 18.0 degrees C. Store eggs @ 7 degrees C or below or time tracking for an hour and discarded them afterwards.4) Right prep cooler: Sliced ham @ 7.4 degrees C and shredded cheese @ 10 degree C.Store cold perishable foods at 4 degrees C below
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Vegetable cutter was missing blades.Replace the blades or discarded it. 2) Dried vegetables on the orange vegetable cutter.Wash and sanitize the cutter again.3) Dried food debris on the meat slicer. Meat slicer was not used today. Clean and sanitize meat slicer after use. 4) Dust on the menu screensClean the menu screens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight grime build-up by the grease trap and underneath the dishwasher. Clean these areas.
  5. Demand Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy bread was served to a customer.Please check all bread before use and ensure there is no mold.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • All front service staff were eating while serving customers. 5 half eaten meals were along the front service counter. Provide staff breaks for mealtime. No eating in the kitchen and service areas.