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The Sweet Spot

240 Riverview Drive Cochrane AB T4C 1K9 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was measured above 200 ppm. Staff remade the sanitizer solution at 200 ppm. Keep chlorine sanitizer at 100-200 ppm. Test strips are available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The existing mechanical dishwasher is in disrepair. All dishwashing is completed manually using 3-compartment sink in the interim. Repair/replace dishwasher, and purchase appropriate test strips or heat-resistant thermometers for monitoring sanitization cycle.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no proper food grade sanitizer onsite. Please make sure food grade sanitizer for the kitchen and dining tables are used onsite. Discussed the alternative sanitizers with the operator onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed that food handling occurs just beside the hand sink and prep sink area. Stainless steel or durable non water absorbent guard/ barrier is required beside the hand washing sink and prep station to prevent the contamination of the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass dishwasher was not operational during the inspection. Please make sure required repairs are completed. Main dishwasher will be used for the glasses until the repair is completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint chipping on the wall beside the hand sink. Caulking at the hand sink and prep sink beside the walk-in cooler. Please make sure repairs are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation above the walk-in cooler side of the prep area. Please make sure cleaning is done.
  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no proper food grade sanitizer onsite. Please make sure food grade sanitizer for the kitchen and dining tables are used onsite. Discussed the alternative sanitizers with the operator onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed that food handling occurs just beside the hand sink and prep sink area. Stainless steel or durable non water absorbent guard/ barrier is required beside the hand washing sink and prep station to prevent the contamination of the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass dishwasher was not operational during the inspection. Please make sure required repairs are completed. Main dishwasher will be used for the glasses until the repair is completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint chipping on the wall beside the hand sink. Caulking at the hand sink and prep sink beside the walk-in cooler. Please make sure repairs are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation above the walk-in cooler side of the prep area. Please make sure cleaning is done.
  5. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no proper food grade sanitizer onsite. Please make sure food grade sanitizer for the kitchen and dining tables are used onsite. Discussed the alternative sanitizers with the operator onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed that food handling occurs just beside the hand sink and prep sink area. Stainless steel or durable non water absorbent guard/ barrier is required beside the hand washing sink and prep station to prevent the contamination of the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass dishwasher was not operational during the inspection. Please make sure required repairs are completed. Main dishwasher will be used for the glasses until the repair is completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint chipping on the wall beside the hand sink. Caulking at the hand sink and prep sink beside the walk-in cooler. Please make sure repairs are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust accumulation above the walk-in cooler side of the prep area. Please make sure cleaning is done.
  6. Initial Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no proper food grade sanitizer onsite. Please make sure food grade sanitizer for the kitchen and dining tables are used onsite. Discussed the alternative sanitizers with the operator onsite.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed that food handling occurs just beside the hand sink and prep sink area. Stainless steel or durable non water absorbent guard/ barrier is required beside the hand washing sink and prep station to prevent the contamination of the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Package of the flour was stored in garbage bag. Please make sure food items are stored in a food grade container which is properly covered with a lid.* Soup bowls were noted in the bulk food items to measure. Please make sure proper scoops with handle were supplied for measuring bulk food items to prevent contamination of the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glass dishwasher was not operational during the inspection. Please make sure required repairs are completed. Main dishwasher will be used for the glasses until the repair is completed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer was not available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Hand sink in the kitchen was no accessible and not been used for hand washing. It was also not properly stocked with hand soap and paper towel. Operator was using prep sink and dishwashing sink for hand washing.
    • 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?
      • Noted during the inspection that back door was left open due warm weather for air circulation. There was no screen door installed. This was an outstanding violation. In order to keep the backdoor open due to heat, screen door needs to be installed to prevent pest, animal entry. Back door is open to garbage area and golf course field.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand washing station surface at the front counter service area was not in good repair, caulking, surface material was not in good condition. Side of the wall beside the handwashing station by the front surface areas was lifting.**Wallpaper at the wall across the dishwashing area was lifting at some of the locations.Please make sure repairs are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Dust on ceiling at the shelf above the hand washing station, shelf above the prep coolers area, shelf and equipment above the dishwashing sink area. *Cleaning and organizing are required in the walk-in freezer*Cleaning required flooring in the walk-in cooler *Cleaning is required hard to reach areas especially behind cooking equipment and handles of the fridges and coolers, and under the cooking equipment and coolers in the cook line, hand washing sink surface.*Cleaning is required at the surface of the prep table beside the handwashing station. * Cleaning is required inside the prep coolers; food spilled in the prep cooler. * Exhaust filters - grease built up.* Cleaning on the wall by the prep sink and surface of the knife storage is required. *Shelf under the cooking station is required cleaning. *Flooring the back door area and dishwashing area is required to be cleaned.