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Wayne's Bagels

F2 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution concentration was more than 200 ppm.Operator made a new bleach solution which was tested 100 ppm.-Ensure that the bleach solution is 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "OUTSTANDING VIOLATION"1) Sandwich meats were stored above the cooler insert load limit. Perishable ingredients were measured between 8.9 to 10 degrees C.2)Smoked meat used for sandwiches was at 8C.-Store all perishable foods at 4 degrees C or below.
    • 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 missing at the hand sink.A new roll of paper towel was placed.-Ensure that the hand wash sink is properly supplied with soap, running hot and cold water and single use paper towels.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATIONS--1) Sandwich meats were stored above the cooler insert load limit. Perishable ingredients were measured between 8.9 to 10 degrees C. 2) Container of cream cheese was placed on top of the prep cooler inserts. Cream cheese was measured at 10 degrees C. April 12, 2023, inspection:Ham was measured at 10 degrees C. Eggs were measured at 21 degrees C. and cream cheese was measured at 12.0 degrees C. Discarded the cream cheese and sandwich meats. Store all perishable foods at 4 degrees C or below.
    • 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?
      • Contrary to restrictions, counter grill was used to cook the final cook step of bacon. Please note the permit restrictions on the food permit. Permit Restriction: No deep frying or extensive grease producing cooking.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack food safety knowledge. Unsure if any staff have taken the certified food safety course. Have one staff take the certified food safety course and the rest of the staff take free basic food safety course online.https://www.albertahealthservices.ca/eph/Page3151.aspx