The Heart of Bragg Creek - Restaurant
12 Balsam Avenue Bragg Creek AB T0L 0K0 · Food - General
3 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution is required for the cleaning cloths of the cappuccino machine frothier.Corrected during the inspection. Prepared by the operator onsite.
- 09. Are chemicals stored and handled in a safe manner?
- Bleach solution bottle was not labelled. Corrected during the inspection. Operator labelled the bottle onsite during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required inside the oven.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach -water solution concentration was measured 0ppm. Operator prepared a new solution during the inspection with concentration of 100 ppm bleach water solution.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Bleach-water sanitizer test strips were not available onsite. Please make sure test strips are available to measure the concentration of the sanitizer solution.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking at the hand sink in the washroom was not in good repair. Please make sure sink is properly secured and recaulking of the surface is completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Dust on the ceiling bent over the 2-comp. sink.*Dust and debris on the shelves above the kitchen counter where the spice containers are stored.*Bottom shelf on the middle island in the kitchen*Cleaning is required hard-to -reach areas in the kitchen,*Dust and food debris on the base of the cabinet under the dishwashing sink.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Open containers of food stored directly below paper towel holder. COMPLETE THE FOLLOWING:1. Do not store food below paper towel holder to protect it from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Boxes of oat milk and soda stored on floor in storage room.COMPLETE THE FOLLOWING:1. Do not store boxes directly on floor to protect from contamination and facilitate cleaning in the area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The ice for the sandwich ingredients did not provide adequate temperature control. 2. Sauces stored on counter contained fresh garlic. Fresh garlic when stored at room temperature can be a risk for botulism.3. Mung bean eggs and tempeh stored at room temperature.COMPLETE THE FOLLOWING:1. Sandwich ingredient containers must be submerged in ice water mixture to maintain temperatures at 4*C or less. 2. Store sauces in fridge to prevent risk of bacterial growth and toxin production. 3. Keep mung beans and tempeh stored in fridge. If they are left out for longer than 2 hours at room temperature, they will need to be discarded after.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?