The Roasterie
F - 314 10 Street NW Calgary AB T2N 1V8 · Food - General
8 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizing cycle measured at 66.4 and 66.8C after consecutive runs.-Ensure hot water reaching dishes is at least 71.0C-Instructed operator to switch to disposable dishes, and to sanitize reusable equipment in sink with bleach water (pitchers, portafilters, etc.) until dishwasher is repaired
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Observed a dog onsite during the inspection. The dog belonged to a customer. Informed the operator that dogs are not permitted in a food establishment unless they are a service dog.The operator informed the customer and they both left at the time of the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Part of the back counter is covered in duct tape (old knock box hole).-Remove duct tape and seal the area with a smooth and impervious material
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In the roasting area, one scoop and some bins for coffee products had duct tape on them.-Remove duct tape and replace damaged equipment. Surfaces of equipment must be smooth and impervious to moisture
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher sanitizing cycle measured at 66.4 and 66.8C after consecutive runs.-Ensure hot water reaching dishes is at least 71.0C-Instructed operator to switch to disposable dishes, and to sanitize reusable equipment in sink with bleach water (pitchers, portafilters, etc.) until dishwasher is repaired
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Part of the back counter is covered in duct tape (old knock box hole).-Remove duct tape and seal the area with a smooth and impervious material
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In the roasting area, one scoop and some bins for coffee products had duct tape on them.-Remove duct tape and replace damaged equipment. Surfaces of equipment must be smooth and impervious to moisture
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- The food handling permit is overdue and the premise does not have valid permit.
- 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?
- Demand Inspection
0 infractions