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Vanellis

1801 - 1632 14 Avenue NW Calgary AB T2N 1M7 · Food - General

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food in the inserts was stored above the insert fill line and was measured between 7-8 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease and dirt accumulated on the exhaust hood.-Clean the exhaust hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Scoops were stored in stagnant water.The operator stored the scoops in ice water.-Ensure that the scoops are stored in ice water.2) Deep knife grooves observed on the white cutting board.-Resurface or replace the cutting board.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Wet cleaning cloths for wiping food contact surfaces not in use must be submerged in sanitizer solution to kill harmful bacteria.***Please set up sanitizer buckets with chlorine sanitizer solution and submerge cleaning cloths.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests.***Operator promptly removed food off the floor onto an elevated surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were stored in room temperature water. Food debris in room temperature water can encourage the rapid growth of harmful pathogens.***Operator promptly created an ice water bath to store used utensils when not in use. Replace the water when the ice completely melts, or when the water appears to be soiled.