The Penny Coffee House
331 5 Street S Lethbridge AB T1J 2B4 · Food - General
13 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the prep fridge was measured at 8°C. Please ensure that all cooling units are maintained at 4°C or lower at all times to keep food safe.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperatures of the milk fridge were measured at 0°C however the prep fridge was measured at 7°C. Please ensure that all cooling units are maintained at 4°C or lower at all times to keep food safe.Thermometers were available in the bakery fridge and the prep fridge at the time of the inspection to allow for proper temperature monitoring.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were observed stored inside containers of flour, cornstarch, and sugar. The operator removed the scoops, washed them, and placed them in a designated storage area to reduce the risk of contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperatures of the prep fridge and the milk fridge were measured at 7°C and 8°C, respectively. Please ensure that all cooling units are maintained at 4°C or lower at all times to keep food safe.Thermometers were not available in the bakery fridge or the prep fridge at the time of the inspection. Please ensure that thermometers are placed in each cooling unit to allow for proper temperature monitoring.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor area near the coffee machine requires cleaning, as coffee beans were observed scattered on the floor. Please ensure this area is consistently maintained in a clean and sanitary condition.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The rinse display gauge on the high temperature dishwasher is not accurate.
- 23. Is the facility maintained in a clean and sanitary condition?
- September 29: A deep clean is going to occur soon in the back area.There was build up of debris in-between equipment and in the baking area and by the stand freezer.There was build up of grime in the hard to reach areas and floor corners.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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)?
- October 8: The high temperature dishwasher measured 67°C. Owner contacted professional servicing the previous week. Dishwasher was in use during the inspection; sanitizing must occur after washing.
- 23. Is the facility maintained in a clean and sanitary condition?
- September 29: A deep clean is going to occur soon in the back area.There was build up of debris in-between equipment and in the baking area and by the stand freezer.There was build up of grime in the hard to reach areas and floor corners.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring 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)?
- The high temperature dishwasher measured 66°C. Owner to call professional servicing technician and staff are going to switch to a 3-compartment process.
- 23. Is the facility maintained in a clean and sanitary condition?
- September 29: A deep clean is going to occur soon in the back area.There was build up of debris in-between equipment and in the baking area and by the stand freezer.There was build up of grime in the hard to reach areas and floor corners.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The sandwich preptable was 9 °C-13 °C. The items were moved out of the cooler at the time of inspection. Please ensure that the temperatures of coolers are maintained at or below 4 °C.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was build up of debris in-between equipment and in the baking area and by the stand freezer.There was build up of grime in the hard to reach areas and floor corners.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring 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)?
- The high temperature dishwasher was 65°C at the dish level. The dishwasher was drained and restarted. The temperature was then 71°C at the dish level.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was build up of debris in-between equipment and in the baking area and by the stand freezer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the food containers in the coolers were not covered. This was corrected at the time of inspection. Please ensure that the food is covered to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The high temperature dishwasher was measured at 68.8° C at the dish level. This was corrected at the time of inspection. Please ensure that the rinse temperature is greater than 71° C at the dish level for effective sanitation.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions