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Via Cibo - Events

2 - 7929 11 Street SE Calgary AB T2H 0B8 · Food - Special Event

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit used for holding soup was turned off, the soup was measured at 57C. The unit was turned back on during the inspection.
  3. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer was measured greater than 400ppm.Use 200ppm quat sanitizer and follow the manufacturer's instruction on dilution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was measured at 40 degrees C. Do not use until hot holding unit is at 60 degrees C or higher. Store hot perishable food at 60 degrees C.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit was measured at 40 degrees C. Do not use until hot holding unit is at 60 degrees C or higher. Store hot perishable food at 60 degrees C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Alfredo Sauce stored in an ice bath was measured at 17C. Ensure food meant to be refrigerated are stored at 4C and below.
  5. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available. Operator obtained sanitizer solution - Quats measured at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bread products and vegetables were stored on the ground. Staff raised the food products off of the ground during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used utensils were being stored in ice water. A bucket was measured at 9C.Utensil was placed in dirty bin. New utensil was obtained and ice was added to water. Measured at 4C.