Visionary Catering - Campus Cafe
3699 63 Avenue NE Calgary AB T3J 0G7 · Food - General
1 inspection
- Initial Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Scented bleach was being used to prepare chlorine sanitizer.Prepare chlorine sanitizer with commercial or regular household bleach. Do not use scented or fibregard bleach.The facility had 200 ppm quat sanitizer available.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Sanitizer was poured over knives as part of manual dishwashing.Submerge dishes in the sanitizer for minimum 2 minutes then air dry.Moving forward, dishes will be cleaned and sanitized in the mechanical dishwasher in the cafeteria.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?