Ukrainian Bakery and Coffee Shop
1049 Canyon Meadows Drive SW Calgary AB T2W 5V3 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management 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)?
- "Outstanding violation"High temperature dishwasher has not been repaired. No dishwashing observed during inspection. Staff stated they are manually sanitizing dishes after dishwashing them. High temperature dishwasher was measured at 50C final rinse at dish-level. Machine was run several times, reading was still 48-50C. Please get the repairs asap. Must reach at least 71C final rinse at dish-level. **Only have 2 compartment sink and a dishwasher. Use single use disposables for the customers. Or, after dishwashing the customer utensils, manually sanitize those (just a temporary solution).
- 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
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was measured at 50C final rinse at dish-level. Machine was run several times, reading was still 48-50C. Please get the repairs asap. Must reach at least 71C final rinse at dish-level. **Only have 2 compartment sink and a dishwasher. Use single use disposables for the customers. Or, after dishwashing the customer utensils, manually sanitize those (just a temporary solution).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
2 infractions
- 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?
- Self-managed pest control inspection report available was from April/2025Requirement:Maintain pest control records on monthly basis.
- 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?
- Front exterior door was left propped open, which could allow entry of pests/vermin.Requirement:Keep exterior doors closed to prevent entry of pests/vermin.
- 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?
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of small cooler located in beverage prep area was 9CRequirement:Ensure that temperature of the cooler is adjusted at 4C or less. DONE
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Baked items were kept uncovered on top of display cabinet in customers' area.Requirement:Protect food from customer contamination by covering it
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Temperature of upright white refrigerator located in back prep area was 11.5C and internal temperature of perishable foods stored in this cooler were: sour cream, cream etc were at was 10 C.b) No thermometer was provided in this cooler.Requirement:a) Do not store any perishable food in this cooler until temperature is maintained at 4C or less.All perishable foods were moved to another cooler during inspection.b) Provide thermometer in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Temperature of black small cooler located in front beverage prep area was 9.5C.b) No thermometer was provided in this cooler.Requirement:a) Adjust the temperature of the cooler at 4C or less.b) Provide thermometer in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of chicken buns stored on the counter without temperature control was 19 C and sausage buns were at 24C.Requirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Chicken and sausages buns were discarded during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) No soap was provided at hand washing sink located in front prep area.b) Paper dispenser was empty at hand washing sink located in front prep area.Requirement:a) Provide soap at this hand washing sinkb) Provide paper towels in the dispenser.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Baked items were kept uncovered on top of front display counter.Requirement:Ensure that food is kept covered during display to prevent from customer contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of upright cooler located in front prep area was 9CRequirement:-Ensure that temperature of the cooler is maintained at 4C or less.-Temperature of the cooler was adjusted during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided for surfaces in front prep area.b) Cleaning clothes were kept on counters after use.Requirement:a) Provide ready to use sanitizer solution for the surfaces.b) Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour bags were kept open and stored directly on floor in the storage room.Requirement:Tightly close the flour bag after use and store food at least 15 cm off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of chlorine in sanitizer solution of spray bottle located in back prep area was so high that test strip faded immediately after dipping in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.(Add half a teaspoon of plain bleach to one liter of water to make sanitizer solution at 100 ppm)
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of shelled raw eggs stored in back prep area without temperature control was 16 C .Requirement:Ensure that raw shelled eggs are stored at 7C or less.Eggs were discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of milk stored on the floor without temperature control was 9C and milk stored in small cooler located in front area was between 7C-9CRequirement:Ensure that milk is stored at 4C or less.Milk was moved to other cooler during inspection.
- 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 located in front prep area was blocked with dirty dishes and staff was rinsing these dirty dishes in this hand washing sink. Requirement: Ensure that hand washing sink is available for washing hands all the time and it must not be blocked.Use hand washing sink only for hand washing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?