The Chopped Leaf CL051
B1311 - 163 Quarry Park Boulevard SE Calgary AB T2C 5E1 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Update February 11, 2025:High temp dishwasher measured at 49.4*C. Operator said they are not using the dishwasher. However, utensils were observed inside dishwasher during inspection. **Facility will be manually washing dishes in the 3-compartment sink using available QUATS sanitizer. **Ensure dishwasher is either repaired or removed from the facility if not in use. Failure to do so will result in further enforcement action**On going violation.Dishwasher only reached a maximum of 50 degrees Celsius at dish level.Water at dish level needs to be at least 71 degrees Celsius.Service unit.Manually wash, rinse and sanitize dishes in the triple sink until the dishwasher is fixed and maintaining required temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Manual dishwashing procedures discussed during the inspection. Staff said that they only sanitize dishes for 10-15 seconds. **Ensure dishes are sanitized for minimum of 2 minutes to kill all the harmful bacteria.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Can opener in the back kitchen area has a significant food debris build up. **Please clean to prevent food contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor of walk-in-cooler under the storage shelves was dirty. **Please clean to prevent cross contamination of food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler containing some cheese and meats was measuring 11C ambient air temperaure. Internal temperature of product was 8C.Perishable products moved to working cooler.Please refrain from using this cooler until it is serviced and maintaining a temperature of 4C or below.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- On going violation.Dishwasher only reached a maximum of 50 degrees Celsius at dish level.Water at dish level needs to be at least 71 degrees Celsius.Service unit.Manually wash, rinse and sanitize dishes in the triple sink until the dishwasher is fixed and maintaining required temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer in buckets measured too weak. Please change sanitizer more frequently to ensure it is maintained at 200ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooler containing some cheese and meats was measuring 11C ambient air temperaure. Internal temperature of product was 8C.Perishable products moved to working cooler.Please refrain from using this cooler until it is serviced and maintaining a temperature of 4C or below.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- On going violation.Dishwasher only reached a maximum of 50 degrees Celsius at dish level.Water at dish level needs to be at least 71 degrees Celsius.Service unit.Manually wash, rinse and sanitize dishes in the triple sink until the dishwasher is fixed and maintaining required temperature.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher only reached a maximum of 69 degrees Celsius at dish level.Water at dish level needs to be at least 71 degrees Celsius.Service unit.Manually wash, rinse and sanitize dishes in the triple sink until the dishwasher is fixed and maintaining required temperature.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Large cutting board is dirty / stained.If cutting board is no longer cleanable it should be replaced.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?