Starbucks Coffee
150 - 402 Collegiate Boulevard NW Calgary AB T2N 1N4 · Food - General
3 inspections
- 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)?
- Improper manual dishwashing. Utensils and equipment are washed, rinsed. The required sanitizing step is not done. Manual dishwashing utilizing a two-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and rinsed in the first sink using clean water maintained at not less than 45°C; and3) sanitized in the second sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 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?
- Several flies observed in the front service area. Please keep doors shut to prevent flies from entering the facility. Implement additional pest controls measures to eliminate the presence of files.
- 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?
- Initial Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink by entrance to the back area requires an enclosed paper towel dispenser. Please install.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?