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YYC Pasta Bar / YYC Patisserie

658 - 11520 24 Street SE Calgary AB T2Z 3E9 · Food - General

6 inspections

  1. Risk Management Inspection

    3 infractions

    • 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?
      • Facility needs a door sweep at back door
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foul odor coming from grease trap*Please have grease trap serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas need cleaning- dishpit area walls-shelving -cooler floor-dry storage**Please ensure all areas are cleaned and maintained
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were stored at room temperature for hours during service and measured 20C.**Ensure eggs are kept at 4C or belowCooler temp was running warm. Ambient air temp was 8C**Ensure cooler is maintained at 4C or below.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse residual 0% chlorine**Dishwasher must have 100ppm chlorine residual after final rinse.
    • 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?
      • Facility needs a door sweep at back door
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Foul odor coming from grease trap*Please have grease trap serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils stored in stagnent water**Please ensure utensils are stored in water below 4C or above 60C to prevent bacterial growth
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas need cleaning- dishpit area walls-shelving -cooler floor-dry storage**Please ensure all areas are cleaned and maintained
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 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?
      • Temperature monitoring records/sheets are in place on most coolers however they are not being filled out.All sheets are blank.Monitor and record temperatures daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at kitchen hand wash sink.Paper towel dispenser empty at coffee area hand wash sink.No paper towel dispenser at bar area hand wash sink.Hot water is required at all sinks. Paper towel in dispensers are required at all hand wash sinks. **Repeat violation**
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution in spray bottle measured 0ppm when tested with quats test strips.New solution placed in bottle and solution measured 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk & creamers cooler temperature was 10 degrees Celsius.Adjust or service cooler so that 4 degrees or less is maintained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site for checking dishwasher sanitizer concentration.Obtain chlorine test strips and check sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at kitchen hand wash sink.Paper towel dispenser empty at coffee area hand wash sink.No paper towel dispenser at bar area hand wash sink.Hot water is required at all sinks. Paper towel in dispensers are required at all hand wash sinks.
  6. Initial Inspection

    0 infractions