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Super Smash Cafe

1706 12 Street NW Calgary AB T2M 3M7 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The lower cooler on the front counter was measured at 10 degrees. Ensure that the perishable food under refrigeration is measured at 4 degrees C or less. The refrigerator was adjusted down by operator.**Please make sure the cooler maintains temperatures at or below 4 degrees celsius.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Air fryers were found to have an accumulation of food debris and were being cleaned and sanitized only once per day. Food contact surfaces must be cleaned and sanitized frequently to prevent contamination and ensure food safety. **Please wash and sanitize the trays after each use or at intervals that prevent buildup of residue.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution in the bleach bottle was above 200 ppm.Bleach solution was diluted with water, which was tested at 100 ppm.-Ensure that the bleach solution is maintained at 100 ppm.*Previous inspection*The bleach solution was way too strong. - A food safe sanitizer such chlorine at 100 ppm must be available for frequent sanitation of food contact surfaces. Mix 1/2 teaspoon unscented household bleach per liter of water. Use test strips to verify the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display case where cheesecake slices were being stored was turned off. Staff member noted the cooler was making a loud noise. - Discarded. - Ensure all perishable foods are stored at temperature of 4C or less or greater than 60C at all times.
    • 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 procedure. The sanitizing solution in the sink was measured at 0 ppm.- Ensure all utensils and equipment are submerged into a sanitizer solution such as chlorine at 100 ppm for at least 2 minutes after they are washed and rinsed prior to air drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The 2-compartment sink drainage system is in disrepair and draining very slowly. This issue must be addressed immediately. All plumbing fixtures must be in a good state of repair.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Recurrent Violation ***1) No food safe sanitizer prepared at the time of inspection. The solution was way too strong. - A food safe sanitizer such chlorine at 100 ppm must be available for frequent sanitation of food contact surfaces. Mix 1/2 teaspoon unscented household bleach per liter of water. Use test strips to verify the concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display case where cheesecake slices were being stored was turned off. Staff member noted the cooler was making a loud noise. - Discarded. - Ensure all perishable foods are stored at temperature of 4C or less or greater than 60C at all times.
    • 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 procedure. The sanitizing solution in the sink was measured at 0 ppm.- Ensure all utensils and equipment are submerged into a sanitizer solution such as chlorine at 100 ppm for at least 2 minutes after they are washed and rinsed prior to air drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The 2-compartment sink drainage system is in disrepair and draining very slowly. This issue must be addressed immediately. All plumbing fixtures must be in a good state of repair.