The Cheesecake Cafe
7600 Macleod Trail SE Calgary AB T2H 0L9 · Food - General
4 inspections
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) The sanitizer levels of the dishwasher are not being measured and recorded.- Ensure to regularly check the chlorine concentration of the dishwasher.2) The concentration of surface sanitizer was not being tested and recorded.- Ensure to regularly check the surface sanitizer and record the concentration.
- 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?
- **Violation pending**The weatherstripping at the back door was damaged on one side, creating a gap which would allow for easy pest entry. Repair weatherstripping.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Violation pending**The flooring in the kitchen, especially the dishwashing area, was deteriorated and damaged.-all floors must be in good repair, smooth, durable, non-absorbent and easily washable.
- 23. Is the facility maintained in a clean and sanitary condition?
- **violation pending**The floor under the cooking equipment was dirty with food, oil/grease, debris.-move the equipment and clean the floor, walls, equipment, etc on a regular (weekly) basis.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chemical dishwasher was measured at 0 ppm chlorine. The chlorine container was running low. The facility did not have a backup. - The operator was asked to move to manual sanitization of the equipment using quat based sanitizer until more chlorine is acquired.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) The sanitizer levels of the dishwasher are not being measured and recorded.- Ensure to regularly check the chlorine concentration of the dishwasher.2) The concentration of surface sanitizer was not being tested and recorded.- Ensure to regularly check the surface sanitizer and record the concentration.
- 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?
- **Violation pending**The weatherstripping at the back door was damaged on one side, creating a gap which would allow for easy pest entry. Repair weatherstripping.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Violation pending**The flooring in the kitchen, especially the dishwashing area, was deteriorated and damaged.-all floors must be in good repair, smooth, durable, non-absorbent and easily washable.
- 23. Is the facility maintained in a clean and sanitary condition?
- **violation pending**The floor under the cooking equipment was dirty with food, oil/grease, debris.-move the equipment and clean the floor, walls, equipment, etc on a regular (weekly) basis.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser in the cake/pastry area was not operational as the batteries were dead.-ensure all handwash sink have soap and paper towel in suitable dispensers.
- 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?
- The weatherstripping at the back door was damaged on one side, creating a gap which would allow for easy pest entry. Repair weatherstripping.
- 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 flooring in the kitchen, especially the dishwashing area, was deteriorated and damaged.-all floors must be in good repair, smooth, durable, non-absorbent and easily washable.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under the cooking equipment was dirty with food, oil/grease, debris.-move the equipment and clean the floor, walls, equipment, etc on a regular (weekly) basis.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer concentration across both dispensers was measured at 100ppm quats. Have the concentration of quats sanitizer dispensed adjusted to 200ppm.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food hander was noted as having a finger ring which would make proper hand washing difficult. Hand covering was removed during inspection. Ensure staff and conducting thorough hand washing at a frequency necessary to prevent cross-contamination and refraining from touching pants or other areas of the body while handling food.
- 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?
- Written records on onsite pest control were not available for review at the time of inspection. Provide recent records of pest control measures implemented at this facility.
- 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?
- The weatherstripping at the back door was damaged on one side, creating a gap which would allow for easy pest entry. Repair weatherstripping.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A ceiling tile was missing over an area used for open container and utensil storage, beside the entrance to the walk-in cooler. Replace missing ceiling tile.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were noted as requiring cleaning:-The overhead fans in the walk-in cooler-The dessert prep cooler in the barClean indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?