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Yvonne's Delightful Cakes

170 - 11130 11 Street NE Calgary AB T3K 2R5 · Food - General

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer spray bottle located in the kitchen was tested using test strips and measured at 10 ppm, which is below the concentration for effective sanitization. The correct concentration for chlorine sanitizer solution is 100 ppm.Please ensure that the chlorine sanitizer solution is maintained at a concentration of 100 ppm. Regularly monitor and test the solution to confirm that it consistently meets this concentration for effective sanitization.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand towel dispenser located at the entrance of the kitchen was inoperable. A roll of paper towels was stored on top of the dispenser, exposed to cross-contamination, and not adequately protected. Paper towels must be stored in a dispenser that protects them from contamination.The operator promptly repaired the paper towel dispenser.
    • 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 Food Handling Permit was unavailable and not displayed for public view.The operator promptly printed and posted the Food Handling Permit within its expiry date in conspicuous place for public view.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 10-ppm. The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 76°C. The inspector informed the operator that the dishwasher must be tested daily using a maximum-registering thermometer when in use, and its maximum temperature be recorded daily. The operator committed to testing and recording the temperature of the dishwasher when in use daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, being eggs and butter, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The food items were moved to the walk-in cooler afterwards.