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Vino Volo

CONC C - 2000 Airport Road NE Calgary AB T2E 6W5 · Food - General

3 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two bags of ready to eat salads were stored on top of top inserts in the line cooler. Internal temperatures measured 13C and 16.5C.Store perishable foods at 4C or less under refrigeration.Do not overstock the cooler to ensure there is proper air circulation.2) Shaved parmesan cheese measured 6.8C in the top refrigerated insert of the line cooler. Food was stored above the fill line.Do not store food above the fill line of insert containers.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fig jam measured 6.4C in the line cooler. Jam was stored in stacked top inserts. Fig jam was placed in the bottom compartment of the line cooler. Do not use more than one top insert for each food item.
  3. Demand Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The bag of spring mix was slimy and discolored. Spring mix was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken in the line cooler were stored in stacked containers. Chicken measured 7C in the top insert.The extra container was removed during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no testing equipment for monitoring the high temperature dishwasher at plate level.Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwasher daily and ensure that the sanitizing temperature is at least 71C at plate level.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no evidence of food safety training. Owners of more than one food establishment must have a manager with approved food safety training at each location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in a gap between the table and the line cooler. There was debris buildup in the gap.Remove food debris. Store knives in an area that is easily accessible for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of dust on a shelving unit above the countertop oven.2) Streaks of dried sauce/ grease were observed on the wall behind the countertop oven.Clean the areas noted above.