Skip to content
Loading map…

The Crossing Restaurant & Pub - Bloom Cafe

4500 50 Street Olds AB T4H 1R6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer in a sanitizer bucket was measured at 100ppm.The sanitizer dispenser in the facility was not dispensing Quats at appropriate concentration 200ppm.The operator prepared a chlorine solution measured at 100 ppm on PHI's request.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats sanitizer test strips were not available.Make sure Quats test strips are available to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the bar area was not equipped with paper towels.The operator kept paper towels near the handwashing sink on PHI's request. Ensure handwashing sinks are supplied with all handwashing supplies at all times.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no Sanitizer available for use onsite at the time of Inspection.Ensure that Sanitizer is stocked and available for use at all times in order to facilitate proper sanitizing of Food Contact Surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no Thermometer available for use onsite at the time of Inspection.Ensure that a Thermometer is kept on site at all times in order to measure the internal temperature of cooked high risk foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no Sanitizer Test Strips on site at the time of Inspection.Ensure that Sanitizer Test Strips are kept on site at all times in order to monitor the concentration of Sanitizer being used.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) An Ice Scoop was being stored on top of the Ice Machine at the time of Inspection.2) Ice Scoop was being stored in with the Ice in the Bar area at the time of inspection.1/2 - Ensure Ice Scoops are being stored in a Food Safe Container at all times in order to prevent potential contamination of said Scoops.This was Corrected during the Inspection.