Skip to content
Loading map…

Zcrew Cafe

401 11 Avenue SE Calgary AB T2G 0Y5 · Food - General

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dust was noted on the ceiling near the ventilation canopy in the kitchen. Ensure that all areas are maintained in a clean and sanitary manner.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. 0ppm sanitizer was measured in several cleaning cloth buckets in the kitchen. Ensure that all used cleaning cloths are stored in an approved sanitizing solution (i.e. 200PPM quats).2. A used cleaning cloth was stored on the counter and not in a sanitizing solution in the coffee area. Corrected during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed rinsing their hands with water in the hand sink, drying them and putting on gloves. The staff member then handled food. Ensure that staff are washing hands with soap and water between tasks and before putting on gloves.
    • 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?
      • Chicken sausage (37C external temperature) was being cooked in a water bath at 58C. Ensure that foods are cooked rapidly to 74C and that safe food handling practices are followed. Ensure that staff are properly trained on cooking procedures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of parmesan cheese and a container of aioli were stored on the counter without a means of temperature control. Raw chicken (14C external temperature), cooked beef (15C external temperature) and egg mixture (9C external temperature) were stored in improper ice baths on the cooking line. Ensure that all high-risk foods are stored at 4C or less. If using an ice bath, ensure that the ice completely surrounds the food container up to the level of the food. Staff directed to move the food into the cooler or into a proper ice bath where the food temperature is maintained at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher measured 62C to 66.9C in final rinse cycle (plate level). Staff directed to follow the modified 3 compartment sink method for dishwashing. Restricted to single-use customer utensils, plates etc. until the dishwasher has been repaired. Restaurant is only equipped with a 2-compartment dishwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand wash sink beside the dishwasher was in accessible as it was blocked with a garbage can. The soap dispenser at the hand wash sink also was not stocked with soap. 2. Hand wash station in the mop sink area was not stocked with soap or single-use paper towel. Ensure that all hand wash sinks are accessible and stocked with soap and single-use paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dust was noted on the ceiling and walls in various areas of the kitchen. Ensure that all areas are maintained in a clean and sanitary manner.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several flats of eggs out and next to cooking equipment measured at 30C. Eggs must be stored at or below 7C or held hot at or above 60C. Take out small amounts at a time to use during busy periods.*Similar infraction was noted on the last thorough inspection on Feb. 29, 2024*
    • 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 mop room handwashing sink.No soap nor paper towels at mop room handwashing sink.Handwashing sink near dishwasher was blocked by food waste container. Handwashing sinks must be accessible at all times.No soap at handwashing sink near dishwasher.FREQUENT AND PROPER HANDWASHING IS VITAL TO SAFE FOODHANDLING. THIS MUST BE CORRECTED IMMEDIATELY.*Similar infraction was noted on last thorough routine inspection on Feb. 29, 2024*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Packing film remains on front of deep fryer. Remove this film.Some walls in kitchen have damaged areas. Repair these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Tops of equipment and other high surfaces require cleaning.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on the counters. Ensure that used/dirty cleaning cloths are stored in a santizing solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two boxes of eggs and several trays of eggs were stored at room temperature (20C to 26C). Ensure that eggs are stored at/below 7C.2. Containers of pre-portioned cooked rice were stored at room temperature (26C external temperature). Store all high risk foods in the cooler at 4C. Take portions out of the fridge as needed during busy times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An ice cream scoop was stored in the basin of the hand wash sink near the dishwasher.There was no soap or paper towel at the hand wash sink in the mop room.Ensure that all hand wash stations are equipped with soap and single-use paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the dry food scoops had a build-up of food debris on the outside. Please clean. Use scoops with handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed on the ceiling (dust build-up), below equipment/out of the way areas, and ventilation canopy.