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Toscana Italian Grill

1370 - 7 Mahogany Plaza SE Calgary AB T3M 2P8 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    11 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented cans of crushed tomatoes (Arrezzio) were found on the dry storage. Operator removed item.Requirement:-Ensure all cans are inspected, and food in dented cans are not used for food preparation
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer solution was available for sanitizing food contact surfaces. Operator stated soapy water was used for cleaning food contact surfaces.Requirement:Ensure there is always adequate sanitizing solution available for food contact surfaces2. The sanitizer dispenser (Diversey) dispensed Quat solution of less than 200ppm.Requirement:Ensure there is always sanitizer solution of either 100ppm chlorine or 200ppm Quat solution available for sanitizing food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Two bottles of wine were stored inside the ice in the ice machine at the front area. Operator removed the bottle during the inspection.- Ensure food (ice) is protected from contamination by not storing anything in it2. Some foods were left open in the dry storage and walk-in freezer. Operator covered the foods in the walk-in freezer and stored dry food in lid tight container.Requirement: - Ensure open food are protected from contamination by storing in a lid tight container
    • 09. Are chemicals stored and handled in a safe manner?
      • Two spray bottles for sanitizing the food prep area were unlabeled.Operator labeled them.Requirement:Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some whipping creams (Dairyland) were stored in the open serving cooler at surface temperature of 15*C. Operator removed food and stored in prep cooler.-All high-risk foods must be stored and maintained 4*C or less at all times-Ensure food items are stored according to manufacturer's instructions. -Only take out small amount per time as needed by consumers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips available had expired. Requirement:-Ensure valid test strips are available for measuring the sanitizing agent concentration at 200ppm Quat
    • 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?
      • Food handling permit was not displayed at the facility. Operator showed printed permit and posted it at entrance.Requirement:-Ensure valid permit is displayed in a conspicuous place
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling tiles was missing at the back kitchen beside the walk-in cooler. Operator replaced tiles during inspection.Requirement:- Ensure facility is maintained in good condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was found on top of the rack beside the ice machine at the back kitchen. Operator placed ice scoop in a clean container.Requirement:-Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops with handles were stored directly in contact with dry bulk foods. Requirement:-Ensure scoops are stored outside of bulk food.-Use scoops with handle sticking out of the food for easy handling without contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dirt, grease, food debris build-up:1. Floor of the back kitchen.2. Vent hood and wall at the back kitchen3. Cook stove, mixer and oven at the back kitchen4. Handles of the prep coolers and standup coolers at the front kitchen.Requirement:-Clean the indicated areas
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets as well as sanitizer for scoops/tongs in grilling area measured 0ppm.- ensure sanitizer is changed more frequently
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers missing in some coolers.-ensure temperatures are maintained by putting a thermometer inside all coolers.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management 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?
      • Update July 9, 2024:REPEAT VIOLATION - Install ceiling panels above the walk-in cooler. Few ceiling panels missing in the back kitchen/prep space.- Please replace the ceiling panels.
  7. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Several plush toys and large blanket and/or flag is being hung in the back food prep area.- Remove these items from the food prep area.2) Food boxes and containers are stored on the floor in the walk-in cooler and freezer. - Please remove these off the floor at least 6 inches.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Update July 9, 2024:REPEAT VIOLATION. - Replace the scoops with proper food safe scoops with handles and ensure staff store new scoops to prevent potential contamination from improper storage.Bulk ingredients bin scoop is made of porcelain.- Please replace with a sturdy food grade scoop with a handle to prevent contamination from staff hands or physical contamination from chipped porcelain.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update July 9, 2024:REPEAT VIOLATION- Iodine strip is expired since 2022, no QUAT strips available, and chlorine strips are expired since 2023. Acquire new strips for all chemical dispensing equipment.1) No QUAT test strips available.2) No iodine test kit available.- Please acquire valid test strips and ensure regular testing of chemical concentration is performed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update July 9, 2024:REPEAT VIOLATION - Install ceiling panels above the walk-in cooler. Few ceiling panels missing in the back kitchen/prep space.- Please replace the ceiling panels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk ingredient containers are heavily covered with loose and encrusted ingredient.- Clean the bulk ingredient containers.