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Wow Bakery

2002 34 Avenue SW Calgary AB T2T 2C3 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some unlabeled packaged food items were stored for sale on the shelves.-Ensure all food items to be sold are properly labeled with date of preparation, best before date, source contact number and ingredients except if it is consumed daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The ambient temperature of the bun display cooler at the front area was 8.2*C. The cheese buns in it were at 13.6 *C to 14.7*C. The baked goods were baked about 5 hours prior. All cheese buns were moved to another cooler.-Repair/Replace cooler -Do not use trays that do not allow circulation of air or cold.-Do not use cooler to store food until cooler is repaired.-All high-risk foods must be stored and maintained at/ below 4 *C n the cooler at all times.2. The display thermometer found in the bun display cooler at the front area was not functional. - Ensure a functional display thermometers is provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Used reuseable cups for serving clients are not being properly washed and sanitized in the 2-compartment sink. Operator stated only washing and rinsing was done. Dishwasher was available but not operational. -Do not use reusable customer utensils - switch to disposable cups, plates, and utensils.-If wanting to use reusable cups, the facility needs to use the dishwasher for washing, rinsing and sanitizing. -Repair the dishwasher so that it reaches a sufficient sanitizing temperature.- Before switching back to reusable customer utensils, notify the Inspector so the dishwasher can be tested and verified.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available had expired.-Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 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?
      • 1. Pest control records were not available for review.- Ensure the most recent 3 months of records are available for review.2. The back was left opened.-Use a screen door or keep door closed at all times to prevent pest entrance.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the 2spray bottles were at 0ppm. Operator constituted bleach sanitizing solution at 100ppm of chlorine.- Ensure the bleach sanitizing solution is at 100ppm of chlorine
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Used reuseable cups for serving clients are not being properly washed and sanitized in the 2-compartment sink. Operator stated only washing and rinsing was done. Dishwasher was available but not operational. -Do not use reusable customer utensils - switch to disposable cups, plates, and utensils.-If wanting to use reusable cups, the facility needs to use the dishwasher for washing, rinsing and sanitizing. -Repair the dishwasher so that it reaches a sufficient sanitizing temperature.- Before switching back to reusable customer utensils, notify the Inspector so the dishwasher can be tested and verified.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available had expired.-Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 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?
      • Pest control records were not available for review.- Ensure the most recent 3 months of records are available for review.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dirt build-up at the mop sink corner and back of the dishwasher.-Clean the indicated areas
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Toothbrush and toothpaste were stored at the food shelving next to lemon concentrate and ginger ale. 2. Personal items including bags, computers were stored on top of a cold prep table. Please find a separate storage area for personal use items, away from food preparation. 2 boxes of containers and a crate of water were stored directly on the floor at the back kitchen. - Ensure all foods and containers are stored minimum 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both display cooler at the front were not able to maintain 4C and higher. Self serve cooler 6.8CCake display cooler 8.8C. - Ensure the coolers are able to maintain 4c and lower. No display thermometer found in all 5 refrigerator units. - Ensure display thermometers are provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The commercial dishwasher was turnoff/broken and not available to confirm the washing and sanitizing efficacy. No drain plugs were available for manual dishwashing. Operator was not familiar with manual dishwashing. Facility was on single use customer utensils- Ensure the dishwasher is repaired, and obtain drain plugs. Education provided2 comp sink dishwashing poster sent via email.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach sanitizer in use in the facility, no bleach test strips were available. - Obtain bleach test strips and confirm the sanitizer concentration daily.
    • 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?
      • Pest control records were not available for review.- Ensure the most recent 3 months of records are available for review.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Date labels were not available for pre-packaged baked goods, ie Madeleines and bread sticks.- Ensure expired dates or production dates are labeled on each package of foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • June 13, 20241. Dry food debris accumulated in between the cold prep cooler and the 4-door refridgerator. 2. Dry food debris accumulated inside the cold prep cooler. - Ensure the indicated areas are cleaned and sanitized "Repeat violation"1. There was dust accumulation on vent and ceiling tiles above the prep cooler. Clean indicated areas