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Sweet Cakes By Vernz

7 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels were provided on packaged bread located on front counter.(This is repeat violation from previous inspection).Requirement:Provide labels on packaged food indicating name of the product, source (business name and contact info), packaging date, ingredients list etc.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pies were kept uncovered on the front counter towards customers' side.Requirement:Keep food covered to prevent from customer contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins containing food were stored directly on floor in the prep area.Requirement:Store food minimum 15 cm off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with the mixer bowl kept in sink basin.Requirement:Hand washing sink must be available for use all the time and it must not be blocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back prep counter and area under the sink was cluttered and dirty.Requirement:Declutter and clean the above noted area.
  2. Risk Management Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels were provided on packaged foods like Hopiang, cakes etc.(This is repeat violation from previous inspection).Requirement:Provide labels on packaged food indicating name of the product, source (business name and contact info), packaging date, ingredients list etc.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Closet for the microwave and wooden pallet under the oven were made of raw wood having rough surface trapping dirt.(This is repeat violation from previous inspection)Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish closet and pallet to have smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored along with garbage bin located under hand washing sink.Requirement:Store clean utensils in sanitary way on clean surface not along with garbage bin under the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt buildup on wooden pallet under the oven.(This is repeat violation from previous inspection)Requirement:Clean the above noted area.
  3. Monitoring Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • No labels were provided on packaged foods like Hopiang, cakes etc.Requirement:Provide labels on packaged food indicating name of the product, source (business name and contact info) , packaging date, ingredients list etc.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for the surfaces.Requirement:Provide ready to use sanitizer solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • a) Staff stated that utensils are washed in the hand washing sink and not sanitized.b) No sanitizer was available onsite to make sanitizer solution for surfaces and for the utensils.Requirement:a) Ensure that prep utensils are washed and sanitized in two compartment sink located at the back of Lebanhmi Viet Subs as arrangement made at the time of approval by the following methodi) wash in first sink with soapii) Rinse under running water in the same sinkii) Soak in sanitizer solution for two minutes. Followed by air drying.Or install another sink in the kiosk.b) Provide sanitizer on site.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of sanitizer in the solution.Requirement:Provide test strips .
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Closet for the microwave and wooden pallet under the oven were made of raw wood having rough surface trapping dirt.Requirement:All surfaces must be smooth, washable and non-absorbent.Refinish closet and pallet to have smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored along with garbage bin located under hand washing sink.Requirement:Store clean utensils in sanitary way on clean surface not along with garbage bin under the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on wooden pallet under the oven.b) Dirt buildup on rubber mat lined under the clean utensils.Requirement:Clean the above noted areas.