YYC Pasta Bar
D - 314 10 Street NW Calgary AB T2N 1V8 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher had 0 ppm chlorine in sanitizing cycle. Unable to manually prime the line.-Ensure dishwasher sanitizes dishes with 100 ppm chlorine-Operator called technician, they will be here same afternoon-If dishwasher sanitizing cycle cannot be fixed today, sanitize dishes in the sink with 100 ppm chlorine solution after washing in dishwasher (calculation in notes)Update: operator provided photo evidence same afternoon that technician had arrived, reported that sanitizer line was clogged and now fixed. Inspector will still return to verify onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.-Ensure chlorine test strips are available and dishwasher is checked daily
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Used scoops were stored in a bucket of water bath at room temperature. Store scoops in ice bath when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Butter and cream were stored at room temperature measuring 37C (discarded). Store high risk food away from temperature danger zone by keeping hot at 4C or below or cold at 60C or above.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wooden dry storage shelving is beginning to wear out exposing the raw wood layer. Refinish the shelving unit, all surfaces must be non-porous and easy to clean.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The wiping clothes were stored on the kitchen counter cutting boards.Store wiping clothes in sanitizer solution between uses.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available. The dishwashing company tech provided the restaurant a new roll on site.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The left line prep cooler cutting board was badly scratched on both sides.Replane or replace the cutting board.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat premix station dispenses quat solution less than 50ppm. Staff was directed to use plain bleach to make 100ppm chlorine sanitizer solution before the premix station is fixed.Repair the quat station so it is dispensing 200ppm quat sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen foods were thawed at room temperature.Ensure foods are thawed in a cooler under 4C or under cold running water.
- 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?
- Some small flies were observed in the kitchen especially near the pantry and the dishwashing area.Increase the pest control measures to control the flies.The back screen door screen is loose and with many gaps.Repair the screen door so it is effective or keep the back door closed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The spray nozzle beside the dishwasher and the line hand sink were leaking from the taps.Repair
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?