Deville YYC

A container of butter measured 20.1C. There was a block of butter at room temperature with an internal temperature of 4C. These products were kept at room temperature with no time tracking., , The container of butter was discarded during the inspection., , Keep butter under refrigeration or clearly mark the food container or package to indicate a maximum storage of 2 hours at room temperature. Any remaining product after 2 hours shall be discarded.

Homogenized milk and an opened carton of oat milk were stored at room temperature. The internal food temperatures measured 12C and 13C respectively., , Milk was placed in a cooler during the inspection. Keep perishable foods away from the temperature danger zone (4 to 60C).

Arugula was stored on top inserts in the line cooler. Food measured 6.9C., , Do not store food past the maximum fill lines of insert containers. Store perishable foods at 4C or less under refrigeration.

Canned drinks were stored on the floor., , Store foods including beverages at least 6 inches off the floor.

A splashguard protection was missing between the back hand sink and the drain board for the two-compartment sink., , Install a washable splashguard.

1) Arugula and microgreens were stored over top inserts in the line cooler. These products measured 9.2C. Refrigeration is required as per manufacturer's instructions., , 2) Butter was stored without temperature control. It measured 21.9C. , , A maximum 2-hour limit is allowed for storage at room temperature with proper time tracking. Any remaining food will be discarded after the 2-hour period. Start with a clean container every time. Topping up is not permitted., , Butter was removed from temperature control less than 2 hours ago. The operator labeled the container with the start and discard time during the inspection., , 3) A carton of half and half cream was stored without temperature control. Cream measured at 9C., , Cream was placed in a cooler during the inspection. Store perishable foods away from the temperature danger zone (4C to 60C).

Flies were observed by the glass rinser. , , Remove flies and moisture in the area.

The front service area was not equipped with an approved ventilation system for preparing eggs and sausages using a pan on a portable stove with butane fuel., , Referral to the City of Calgary - Safety Codes for a follow up.

Cheese graters, single service containers and a scoop were stored on a grease interceptor. , , The top of the grease interceptor was cleared during the inspection.

Utensils for mixing drinks were stored in a cup of unclean, standing water. They were rinsed with water only throughout the day., , A clean set of cup and utensils were provided during the inspection. Clean and sanitize the set at least every 2 hours.

A splashguard protection was missing between the back hand sink and the drain board for the two-compartment sink., , Install a washable splashguard.

1) Dishwasher was not operational as water lines were shut off and staff advised plumbing needed repair., 2) Staff were not conducting proper manual wash of food prep utensils and equipment as 2 comp sink were missing sink plugs and sanitizer was not provided on site. Staff were not sanitizing items in manual wash procedure. Inspector ordered staff to immediately obtain some sanitizer from Jugo Juice (same owner) to avoid closure by AHS., 3) There was evidence of manual ware washing done in the front service hand sink - remove all dishwashing supplies from hand washing stations and take items to back dishwashing area where they can be washed AND sanitized.

There were flies present in food prep area and there were no means for their control. Implement approved fly control measures.

Staff frying scrambled eggs and browning sausages in back prep area without ventilation and consultation with YYC and Calgary fire department. Consult/obtain approval from necessary authorities.

1) Food prep utensils were stored against the rear hand wash sink backsplash and under paper towel dispenser. This is not a sanitary area - please relocate utensils to sanitary area., 2) Food containers/boxes of parchment paper were stored on top of/around the grease trap and chemicals. Store food related items separately in sanitary manner.