The Dorian and Courtyard - Bistro Novelle/Prologue
525 5 Avenue SW Calgary AB T2P 1P7 · Food - General
6 inspections
- Demand 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)?
- 0PPM chlorine was measured in the final rinse cycle of the dishwasher of Novelle Bistro. Repair the machine. Ensure that the dishwasher is sanitizing according to the manufacturers specifications. Main dishwasher to be used until the glasswasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel or paper towel dispenser at the hand wash station in Novelle Bistro,. Ensure that all hand wash stations are equipped with soap and single-use paper towels. Enclose paper towel in a dispenser to protect against contamination.
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 0PPM chlorine was measured in the final rinse cycle of the dishwasher of Novelle Bistro. Repair the machine. Ensure that the dishwasher is sanitizing according to the manufacturers specifications. Main dishwasher to be used until the glasswasher is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel or paper towel dispenser at the hand wash station in Novelle Bistro,. Ensure that all hand wash stations are equipped with soap and single-use paper towels. Enclose paper towel in a dispenser to protect against contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0ppm sanitizer was measured in the sanitizer buckets in the kitchen. Ensure that the sanitizer dispenser is working according to the manufacturer's specifications.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- One of the prep coolers near the pastry area was maintaining 11.9C. All perishable foods were moved into another cooler that was maintaining 4C or less.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. One of the coolers in the pastry area was maintaining 11.9C. Please repair the cooler. Ensure that it is maintaining 4C or less before using.2. Ice scoop was stored on top of the bulk ice machine in the kitchen. Ensure that the ice scoop is stored in such a way to protect against contamination. Corrected during the inspection.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The Smartpower Surface Sanitizer located at the bar for Bistro Novelle was not labeled. Please ensure all chemical bottles are labeled to ensure the product is correctly identified and properly used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The pop nozzle located at Prologue Cafe had a build-up of grime and debris. Please clean and sanitize the nozzle and add it to a regular cleaning schedule.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The Smartpower Surface Sanitizer located at the bar for Bistro Novelle was not labeled. Please ensure all chemical bottles are labeled to ensure the product is correctly identified and properly used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand soap was not available at the hand sink located at the bar for Bistro Novelle. Staff obtained a bottle of liquid hand soap for the indicated sink at the time of the inspection. Please ensure all hand sinks are always stocked with liquid hand soap, paper towel in a proper dispenser, and running hot and cold water to allow for proper and frequent hand washing by food handlers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The pop nozzle located at Prologue Cafe had a build-up of grime and debris. Please clean and sanitize the nozzle and add it to a regular cleaning schedule.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk scoops were stored with the handles in the food product. Please ensure scoops are stored in a manner that protects the bulk food from contamination. The scoops were removed at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?