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Tomato Basil

2838 Morley Trail NW Calgary AB T2M 4G7 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During inspection the ambient air of the front prep cooler was measured at 9.8C where the new eggs were stored.- Staff member moved the eggs to the back standup fridge.
    • 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?
      • Expired food permit from 2021 was posted. - Have the new permit printed and posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling above the dry storage has dust accumulating by the vents. - Have the area cleaned.
  2. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Heavy grease-laden vapors visibly observed in the air from the ventless deep fryer. -Ensure the deep fryer unit and the facility ventilation system are operating properly. Ensure the deep fryer is approved by City of Calgary Safety Codes and fire departments.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Heavy grease-laden vapors visibly observed in the air from the ventless deep fryer. -Ensure the deep fryer unit and the facility ventilation system are operating properly. Ensure the deep fryer is approved by City of Calgary Safety Codes and fire departments.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in spray bottles was measured at 50 ppm. - ensure chlorine sanitizers are used at 100 ppm. Change the solution at adequate intervals.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single use gloves are re-used. - Do not re-use. Discard gloves after they are removed or have become contaminated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are not sanitized. - All equipment and utensils must be washed, rinsed and sanitized. - Provided information to staff. Ensure the following approved method is practiced: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the back preparation area is not draining well and it is not being used. Water was turned off at the time of inspection. - Fix the plumbing issue immediately and ensure all handwashing sinks are operational, supplied with soap and paper towels.