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The Crepe Cafe

932 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use.- Operator prepared a bleach sanitizer solution during inspection. Concentration tested at 100 ppm.- As discussed, ensure that a sanitizer is prepared for use at all times when the facility is open for each food handling area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink near the front counter was blocked with utensils placed in the sink. - As discussed, keep the handwash sink free of all items and easily accessible at all times. - Make sure, sink is supplied soap, paper towel, and garbage bin.
    • 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?
      • Valid food permit was not posted at the facility.- As discussed, food permit should be printed and displayed at the facility where it can be easily seen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine was not clean as scaling and rusting was noted on and inside the machine at the time of inspection.- Operator was asked to properly clean the ice machine and set up a cleaning schedule for the machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris and residue were noted in several areas in the back room (underneath storage shelves, behind freezer, besides ice machine and refrigerator in back room). - Make sure to thoroughly clean all above areas of food debris and residue as discussed.- Ensure to set up a routine cleaning schedule for their facility.
  4. Monitoring Inspection

    0 infractions