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Wayne's Bagels

1 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

8 inspections

  1. Demand Inspection

    1 infraction

    • 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?
      • **Pending violation**Mouse droppings were observed in corner near the door. - Clean the mouse droppings.Note: Was unable to review the recent pest control records as pest control is managed by the farmer's market.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • **Pending violation**Mouse droppings were observed in corner near the door. - Clean the mouse droppings.Note: Was unable to review the recent pest control records as pest control is managed by the farmer's market.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A used cleaning rag was stored on the counter. - Ensure the cleaning rags are used only once or are stored in a sanitizer solution and are changed every two hours.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler temperature was measured at 10 degrees C. The internal temperature of cheese was measured at 9.8 degrees C, and the internal temperature of cream cheese was measured at 9.2 degrees C.- Repair the cooler so that it is able to maintain a temperature of 4 degrees or below.
    • 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?
      • Mouse droppings were observed in corner near the door. - Clean the mouse droppings.Note: Was unable to review the recent pest control records as pest control is managed by the farmer's market.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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?
      • No paper towel and hand soap present at the hand sink. - Operator placed hand soap and paper towel during inspection. **Please ensure hand soap and paper towel are present at all times for handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Floor (corner) beside the prep cooler was visibly dirty. - Table fan in cash areas as it has a significant amount of dust accumulation.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Table fan in cash area has a significant amount of dust accumulation.**Please clean to prevent cross contamination.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution was measured <200ppm. - Acquire QUAT test strips and ensure QUAT sanitizer solution is mixed at 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two sauce bottles in the counter prep cooler has gloves covering them. Spoke to staff at the time and they use new gloves to prevent food contents from hardening.- Remove the gloves and get proper food bottles and/or lids for the bottles and do not continue this food covering method.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Update June 28, 2024:- Still no QUAT test strips but chlorine test strips are present. Stall was using QUAT sanitizer. Discussed using bleach and water mix sanitizer solution if they want to continue using the chlorine test strips.- Ensure correct test strips are present and used for surface sanitizer solution.There was no Quat test strip readily available on-site. -Ensure test strips are readily available to test the sanitizer bottle is within the proper range of 200-400 ppm throughout operating hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was used for utensil storage. - Do not obstruct hand wash sink and ensure it is easily accessible at all times.- Items were removed during inspection.
    • 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?
      • Update June 28, 2024:- Food handling permit is still not displayed and staff at the time could not locate the permit.- Ensure permit is onsite and posted in a conspicuous location visible to customers. The food handling permit was not displayed anywhere throughout the booth. -Ensure valid food handling permit is properly displayed for the general public to easily view it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwash sink faucet is in disrepair and a piece on the faucet to toggle spray modes is missing and/or broken.- Repair the sink faucet.