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Vitaminboba

4537 Bowness Road NW Calgary AB T3B 0A9 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink was observed to be blocked by a mixer jar stored in the basin.The operator was instructed to remove the mixer jar from the hand sink. Please ensure the handwash sink is accessible to staff at all times for proper hand hygiene practices.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris.Please clean the canopy and replace the filters.
  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was available during food processing.Please ensure that sanitizer solution is available at all times during food processing.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical bottle located (film remover) under the handwash sink was observed to be improperly labelled. The film remover was labelled as a sanitizer. Properly labelled sanitizer bottles and chemicals prevent confusion between employees and ensure safe handling and accidental mixing.Please remove the sanitizer label off the film remover bottle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Used utensils were observed to be stored in the handwash sink blocking access to proper hand hygiene practices.The operator was instructed to remove the used utensil and place them into the dish pit. Please use the two-compartment sink for dumping and used dishes. Designate the handwash station for handwashing only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were unavailable at the handwash station.Please ensure that paper towels are available at handwashing stations for proper hand hygiene practices.
    • 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 facility was observed operating outside the scope of its approved food handling permit by serving unauthorized food items.Amend the food handling permit to ensure all food items being served are aligned with the approved conditions of the permit.
    • 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 mop tub was observed to be clogged and not draining.Please unclog the mop tub to ensure it is properly draining.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:- Underneath the dish pit and handwash station- Underneath work benches- Underneath all kitchen equipment- All kitchen equipment surfaces- Wire shelving units- The walls behind throughout the facility- Bulk ingredient containersPlease pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage areas throughout the kitchen including but not limited to, the dish drying rack, the dry storage area, and wire shelving units were observed to be disorganized.Please organize the area so personal items have a distinguishable location away from items intended for the business. Ensure items are elevated at least 6 inches off the floor for visibility, accessibility and easy cleaning.
  4. Initial Inspection

    0 infractions