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The Bro'kin Yolk

5691 Signal Hill Centre SW Calgary AB T3H 3P8 · Food - General

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloth for espresso machine was left on the espresso machine when not in use2. Cleaning cloths for customer tables were not fully submerged in sanitizer solutionCleaning cloths are to be fully submerged in sanitizer solution if cloths are to be reused.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strip was hung above prep area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Multiple spray bottles were not labeled as to their contents. All chemical bottles/ containers are to be labeled as to its contents
    • 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?
      • 1. Small fly observed in the back prep area2. Did not have monthly pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic ceiling tiles were installed in the front cookline and in the back prep area. Replace acoustic ceiling tiles with tiles that are smooth, and easy to clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris on the floor of the walk-in cooler2. Dust accumulation on ceiling tiles by diffuser and front cooking area3. Dust and debris accumulation in between cooking equipment in the cook line and coffee station
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet/used cleaning cloths were stored on the counter.2) Cleaning cloths used to wipe down wand of the espresso machine was stored on the base of the espresso machine.Quat sanitizer solution buckets were prepared and measured 200 ppm, and the cleaning cloths were kept therein.Ensure cleaning cloths intended to be reused shall be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.3) There was no sanitizer solution bucket at the front service cook line station.Quat sanitizer solution buckets were prepared and measured 200 ppm, and the cleaning cloths were kept therein.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The dishwasher staff was using the same gloves to handle both dirty dishes and clean dishes after running a dishwashing cycle.Ensure gloves are changed after each task.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit was displayed.The manager displayed a valid permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris and other deposits were noted on the waffle maker on the counter in the front service area.Clean and sanitize the waffle maker
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Wet cleaning cloths were kept on the counter.2) Cleaning cloths were kept on food handler's apron after using it to clean the counterCleaning cloths intended to be reused should be stored in a sanitizer bucket at the correct concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer bucket was available.Ensure that sanitizer buckets are prepared at the correct concentration and changed every two hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Foods were filled to the top of the prep cooler inserts.Make sure the inserts are not completely full so that the food on top stays at 4°C or less.2) Stainless bowls used to handle food were used throughout the day.Ensure bowls are used within two hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Diced potatoes were left on the counter cooling at 47.4°C.No time available to track how long the food had been cooled for.Ensure foods are cooled from 60°C to 20°C within 2 hours and then from 20°C to 4°C within four hours. Cool foods rapidly by:i. Dividing foods into smaller portions. Large foods take longer time to cool.ii. Placing foods in ice water bath.iii. Storing foods in pre chilled shallow pans.
    • 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?
      • Recurring violations:1) Gap was noted between the front doors.2) Gap was noted below the front door.3) Gap was noted below the back exit door.Install weatherstripping/door sweep to prevent pests from entering into the facility.Update June 29, 2023:- Manager has already filed a work order to address the issued and may take some time to complete.Side exit door (also used for skip/door dash drivers) has a noticeable gap along the right side of the door.- Please address the gap and ensure a good seal if formed to prevent unwanted pest entry
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and grime build up was noted above the ceiling at the dishwasher area.2) Top of the dishwasher was dirty and had food debris build up.Ensure the indicated areas are clean, sanitized and maintained in sanitary condition.