Vythi Cafe
7140 - 333 96 Avenue NE Calgary AB T3K 0S3 · Food - General
6 inspections
- Risk Management 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)?
- The lines of the dishwasher were not supplying chemicals to the machine during the wash cycle.**Please have the dishwasher repaired and revert to manual dishwashing procedures.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The surfacing of the bottom shelves used to store flavoring syrup located at the front service area of the store was observed to be in disrepair exposing areas of raw wood.**Have the shelves re-finished to ensure the surface is smooth, impervious to moisture, and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The floor of the standing cooler located in the back storage area of the restaurant was observed to have a significant amount of food debris.**Have these areas/items cleaned and increase the frequency of cleaning.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A quat sanitizer bottle used to clean the common areas and kitchen food surfaces had a concentration of 400ppm. **Ensure quat sanitizers are maintained at a concentration of 200ppm. Please follow manufacturer's specifications for dilution instructions.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. An uncovered box of spring rolls was observed in the chest freezer adjacent to the handwashing sink. A plate containing cooked spring rolls was stored directly on top of the uncovered frozen spring rolls, creating a risk of contamination. 2. There was an opened bag of sugar and other spices placed directly in front of, and within the splash zone of the handwashing sink.**Ensure food items and utensils are stored in a manner that protects them from contamination at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High-risk food items such as sliced vegetables, condiments, and bean sprouts were being stored at room temperature and measured between 12-15 degrees Celsius. **Ensure high-risk food items are stored at safe temperatures of 4 degrees Celsius and below, or 60 degrees Celsius and above.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink located at the entry point into the kitchen had no paper towels and was obstructed by utensils.**Handwashing sinks must be accessible for use by all employees, and must be supplied with running water, soap, and paper towels at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The surfacing of the bottom shelves used to store flavoring syrup located at the front service area of the store was observed to be in disrepair exposing areas of raw wood.**Have the shelves re-finished to ensure the surface is smooth, impervious to moisture, and cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. There was plastic wrap on several pieces of equipment such as the line coolers and dishwasher. **All equipment, utensils, and surfaces must be free of plastic wrap to enable proper cleaning and sanitizing.2. The ice machine was observed to have food stains on the inside. **Have the ice machine cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. The floor of the standing cooler located in the back storage area of the restaurant was observed to have a significant amount of food debris.2. The doors and walls around the walk-in freezer were observed to have significant amount of dirt. **Have these areas/items cleaned and increase the frequency of cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mushrooms were observed to be stored in their original tin can after opening. Food must be stored in a food grade container after opening. When the tin can is opened and exposed to oxygen it is prone to rusting, contaminating the food product.The operator promptly discarded the tin can of mushrooms
- 09. Are chemicals stored and handled in a safe manner?
- The quat sanitizer spray bottle was observed to be incorrectly labeled as an industrial hospital disinfectant. Mislabeling chemicals could lead to confusion among employees and increase the risk of mishandling.The operator created a new label for the quat sanitizer spray bottle.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash sink located at the entrance of the kitchen was observed to be blocked by cases of water and boxes of ingredients. A filter pitcher was also left inside the basin of the sink preventing access to hand hygiene practices.The operator moved all obstructions from the handwash sink so it is easily accessible to all employees.
- 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?
- Food handling permit was missing and not displayed for public view.Please print and post a food handling permit within its expiry date in a location that is in clear public view.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas within the facility were observed to be cluttered and disorganized:- The walk-in freezer- Dry storage areaPlease organize the indicated areas by ensuring that boxes, drinks, and food items are off the floor and placed on shelves. This will make it easier to observe, monitor, and clean the area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared 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 were no test strips available during the inspection for the QUAT sanitizer solution. The inspector informed the operator that test strips must be used every time a QUAT sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a QUAT concentration between 200-400 ppm. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. **OBTAIN QUAT TEST STRIPS.**OUTSTANDING (2024-02-22). Test strips for QUAT still not available.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- A shelving unit was placed by the fire exit where the fire exit, fire extinguisher, and fire suppression switch were blocked. The door of the stand-up cooler was also blocked. The inspector informed the operator that the shelving unit should be moved elsewhere to prevent the blocking of the aforementioned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 64°C (tested three times). The inspector informed the operator to configure the dishwasher to ensure that it reaches at least 71°C. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to do manual sanitizing of kitchen utensils/equipment/tools using the compartment sink. The inspector also informed the operator that the dishwasher must be tested daily.**FIX THE DISHWASHER TO REACH AT LEAST 71°C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- A maximum-registering thermometer was not available on-site. Ensure to obtain a maximum-registering thermometer to test the dishwasher at the dish-level.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips available during the inspection for the QUAT sanitizer solution. The inspector informed the operator that test strips must be used every time a QUAT sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a QUAT concentration between 200-400 ppm. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. **OBTAIN QUAT TEST STRIPS.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap and paper towels in proper dispenser at the front counter handwashing station. Please equip all handwashing stations with soap and paper towel dispensers.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?