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The 1906 Bistro Bar

1906 20 Street Didsbury AB T0M 0W0 · Food - General

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting surface for the prep cooler is discoloured, making the surface difficult to properly sanitize. Thoroughly scour or replace cutting surface to remove excessive staining.*Replacement of board scheduled. Indicate once replacement is completed.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • A written record of pest control measures at this facility was not in place.Prepare a written record of pest control and monitoring measures conducted at this facility.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Sink & Surface sanitizer available in the kitchen was measured at a concentration exceeding manufacturer specifications. Concentration was corrected to acceptable level during inspection. Staff advised that high concentration due to deficiency in sanitizer dispenser. Recommend repairing dispenser to ensure reliable sanitizer concentration. Sanitizer to be manually mixed until dispenser repaired.
  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sink and surface sanitizer in the spray bottle was too strong. 2. Cleaning cloth for espresso machine was not being stored in sanitizer. COMPLETE THE FOLLOWING:1. Ensure the sanitizer is made to the appropriate concentration. Test solutions with available test strips. 2. All cleaning cloths used on food contact surfaces must be kept in sanitizer when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The maximum temperature the dishwasher reached was 65*C. COMPLETE THE FOLLOWING:1. Ensure the dishwasher is able to reach a minimum temperature of 71*C at dish level. Repair if necessary.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front of house:Paper towel not stored in holder.COMPLETE THE FOLLOWING:1. Ensure paper towel is stored in a holder.