Via Cibo
101 - 104 Country Village Road NE Calgary AB T3K 2K9 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The clean in place procedure for the meat slicer is inadequate as all areas of the equipment are not being cleaned, with food debris observed behind the blade.**Ensure the removable parts are uncoupled, washed and sanitized. Ensure all food debris is removed from the stationary parts, have them cleaned and wiped twice with an approved sanitizer at adequate concentrations.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The manual dishwashing procedures described by staff on duty was inadequate. Dishes are not being sanitize and are dried with a wiping cloth.**Ensure dishes are washed, rinsed and fully immersed in sanitizer for at least 2 minutes and then set to air dry.
- 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 plumbing connections for the mechanical dishwasher was observed to be in disrepair. **Have the plumbing repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The dipper well is not being used effectively, water supply was not running at the time of the inspection.**Ensure the water supplied is running at a sufficient rate at all times when being used to store utensils.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding Violation (May 27, 2025)The silicone caulking located in the dish pit area was observed to be in disrepair with large grooves that could trap contaminants.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.----------Initial Violation (May 7, 2025)Replace the silicone caulking around the dishwashing sinks.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Outstanding Violations (May 27, 2025)Infractions 1-5 were observed to be unaddressed during the re-inspection.----------Initial Violations (May 7, 2025)1) Deep grooves were observed on cutting boards surfaces throughout the facility, creating areas that can trap contaminants.Please resurface or replace the cutting boards.2) The undercounter cooler door located on the service line was observed to be off its hinges and in disrepair.Please repair the indicated area.3) The seals around the prep cooler doors were observed to be cracked and in disrepair.Please repair the broken seals of the prep cooler4) The temperature of the prep cooler was measured using a probe thermometer and read 6.8C.Please repair the prep cooler to ensure it can maintain temperatures of 4C and below.5) The temperature of the countertop cooler located at the back kitchen was measured at 10.5C.Please repair the cooler to ensure it can maintain temperatures of 4C and below.
- 23. Is the facility maintained in a clean and sanitary condition?
- Outstanding Violation (May 27, 2025)The silicone caulking located in the dish pit area was observed to be in disrepair with large grooves that could trap contaminants.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.----------Initial Violation (May 7, 2025)Replace the silicone caulking around the dishwashing sinks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Canned tomatoes were observed to be stored on the floor.Please store items at least 6 inches off the floor for visibility, accessibility, and easy cleaning.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- When the operator was asked about thawing procedures, they informed the inspector that warm water was used to thaw food items like tubes of ground meat. Perishable products thawed using this method are at risk of being held in the temperature danger zone (4C-60C).The operator was informed about correct thawing techniques. Ingredients should be thawed by placing them in the cooler overnight, running them under cold water, using a microwave if they are cooked immediately afterward, or as part of the cooking process.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station located near the entry of the service line was observed to be used as a prep sink blocking access to the hand sink.The operator was informed about the importance of the accessibility to handwash stations and hand hygiene. The operator removed the food prep from the sink. Please ensure handwash sinks are fully stocked and accessible to staff at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Deep grooves were observed on cutting boards surfaces throughout the facility, creating areas that can trap contaminants.Please resurface or replace the cutting boards.2) Soiled cardboard was observed used as a liner under the hot table located on the service line.Cardboard is not a smooth, cleanable, non-porous material. Please remove the soiled cardboard from the indicated area.3) The undercounter cooler door located on the service line was observed to be off its hinges and in disrepair.Please repair the indicated area.4) The seals around the prep cooler doors were observed to be cracked and in disrepair.Please repair the broken seals of the prep cooler5) The temperature of the prep cooler was measured using a probe thermometer and read 6.8C.Please repair the prep cooler to ensure it can maintain temperatures of 4C and below.6) The temperature of the countertop cooler located at the back kitchen was measured at 10.5C.The operator was instructed to move all the ingredients from the cooler to one that is properly operating and maintaining temperatures of 4C and below. Please repair the cool to ensure it can maintain temperatures of 4C and below.
- 23. Is the facility maintained in a clean and sanitary condition?
- Replace the silicone caulking around the dishwashing sinks.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen raw shrimp was being defrosted in a container of water on the prep counter.Ensure that food is defrosted:1. Under cool running water2. Under refrigeration3. In microwave4. As a part of the cooking process.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was not ejecting the chlorine sanitizer.Please service the dishwasher. Ensure that the sanitizer is maintained at 100ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Obtain surface sanitizer (Quats) testing paper.
- 23. Is the facility maintained in a clean and sanitary condition?
- Replace the silicone caulking around the dishwashing sinks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Obtain surface sanitizer (Quats) testing paper.
- 23. Is the facility maintained in a clean and sanitary condition?
- Replace the silicone caulking around the dishwashing sinks.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- There was food preparation (chopping, cutting, etc.) being conducted on the counter beside the handwashing station at the front. The counter was directly beside the handwashing station with no splash guard. The inspector informed the operator that if the counter is to be used to prepare food, then a splash guard must be installed. Otherwise, no food preparation can be conducted at this counter space.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Surface sanitizer was not prepared in the back area where food prep was being undertaken2. Sanitizer was not present in every area where food was being prepared3. Sanitizer in the front food service area measured 50ppm quatEnsure that quat sanitizer maintains a concentration of 200ppm at all times. Ensure that sanitizer is present in all food prep and food service areas at all times and surfaces are being routinely sanitizedThis is a repeat violation
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Two trays of cooked pasta were stored at room temperature. Measured 17C. Pasta was discarded during inspection. Facility does not employ a cooling schedule.Please establish a cooling schedule to ensure that cooked items are cooled from final cook temp to 20C within 2 hours and from 20C to 4C within 4 hours This is a repeat violation
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Cooked pasta stored at room temp (2 trays), measured 17C. Pasta was discarded during inspection2. Tomato sauce being reheated in hot holding unit. Measured 30C. Ensure sauce is reheated on flattop to 74C before being placed in hot holding unit3. Chopped garlic was stored on counter in ice bath. Garlic measured 9C. Ice bath was prepared incorrectly. Prepared ice bath during inspection. Please ensure that ice baths are prepared using both ice and water and fully submerge the insert the food is stored in, in order to maintain a temp of 4C or lower at all times
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand wash sink in the kitchen was blocked by garbage bags and empty sanitizer bucketsEnsure that hand wash stations are fully stocked, functional, and remain unblocked at all timesThis is a repeat violation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Caulking along dishpit has mildew. Remove and replace caulking. Most of the caulking has been replaced since last inspection. Please replace the remaining.2. Spray arm for pot sink by dishwasher- leak originating from the hose of arm. Repair or replace to eliminate leak3. The prep sink- hot water is available to spout (from tap on spout head) but base of fixture had taps were removed. Provide taps for both hot & cold taps. These are repeat violations. Please address
- 24. Is solid and liquid waste being managed in a suitable manner?
- Multiple large garbage bags and recycling items were stored in piles in the kitchen, blocking the hand wash sink, exit, and making access difficult. Please provide a written plan on how garbage and recycling items will be handled and stored This is a repeat violation. Please address and provide plan
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?