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Vintage Coffee Bar

2019 19 Avenue Didsbury AB T0M 0W0 · Food - General

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards in use are significantly discoloured, reducing the effectiveness of sanitizers use on these surfaces.Thoroughly scour boards to remove staining, or replace cutting boards.
  2. Monitoring Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting boards in use are significantly discoloured, reducing the effectiveness of sanitizers use on these surfaces.Thoroughly scour boards to remove staining, or replace cutting boards.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden insert knife block is being used for utensil storage. This is unsuitable for use in commercial facilities due to the inability to effectively clean inserts. Remove knife block and use alternate storage for knives which can be regularly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up dust is present on the vent directly above the dishwashing and utensil storage area.Clean indicated area.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer available for use on food handling surfaces was measured at a concentration in excess of 200ppm chlorine.Sanitizer concentration was corrected to 100ppm chlorine during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pastries containing meat, cheese, and/or cooked vegetables were observed being stored without temperature controls. Foods containing these products are assumed to require temperature controls unless alternate established control measures are in place. Foods were removed during inspection. In future, such pastries would require either refrigeration (4C or lower) or hot-holding (60C or higher).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden insert knife block is being used for utensil storage. This is unsuitable for use in commercial facilities due to the inability to effectively clean inserts. Remove knife block and use alternate storage for knives which can be regularly cleaned and sanitized.
  4. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A staff member was observed using a reusable towel to dry dishes and equipment from the dishwasher. Reusable towels have the potential to contaminate cleaned dishware if used for drying. Ensure dishes are air-dried or dried using single-use towels.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not observed posted in a publicly viewable area.Post current food handling permit in a conspicuous place in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden insert knife block is being used for utensil storage. This is unsuitable for use in commercial facilities due to the inability to effectively clean inserts. Remove knife block and use alternate storage for knives which can be regularly cleaned and sanitized.
  5. Monitoring Inspection

    0 infractions

  6. 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)?
      • 1. The high temperature measured 50.4*C. A new heating element has been ordered. **January 29, 2024: the dishwasher was repaired, however, the maximum temperature reached was 63.2*C. COMPLETE THE FOLLOWING:1. Ensure the dishwasher is able to reach a minimum of 71*C at the dish level. Until the dishwasher is repaired, use one of the dishwashing sink compartments to manually sanitize dishes.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. The kitchen bleach sanitizer measured greater than 200ppm and bleached out the test strip. Sanitizer was diluted to a 100ppm concentration during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Savoury pastries were being held at room temperature in the display case and had been out since the morning. Pastries were discarded during the inspection, as they contained cheese, which is a potentially hazardous food. COMPLETE THE FOLLOWING:1. Pastries must be stored below 4*C or above 60*C. If they are stored at room temperature, they must be discarded after 2 hours.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The high temperature measured 50.4*C. A new heating element has been ordered. COMPLETE THE FOLLOWING:1. Until the dishwasher is repaired, use one of the dishwashing sink compartments to manually sanitize dishes.
    • 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?
      • 1. A gap was observed at the bottoms of the side door. COMPLETE THE FOLLOWING:1. Replace weather strip to prevent entry of pests into the food facility.