Jugo Juice 063

The low-temperature, chemical dishwasher with chlorine solution was measured to have less than 50 ppm chlorine concentration. The chlorine source was replaced, machine was primed, and chlorine was measured at 100 ppm. , , - Provided direction to the operator and staff on how to verify the chlorine concentration of the dishwasher. This must be done daily. ,

Full time manager does not have an approved food safety certificate that meets section 31 of the Food regulation. , , Please ensure the manager completes an approved food safety course and provide the certificate completing the course.

Leak observed at the two-compartment sink faucet. , - Please fix. The plumbing fixtures at facility must be in a good state of repair.

Cutting board with food on top of a cardboard box in basement storage area. Evidence of food reparation being done on a table with a bin of recycling on the table. A food preparation surface must be washed and sanitised before food preparation is done. A surface such as a cardboard box cannot be used as a preparation table. This is insanitary., **NOTE (2023-10-24). The basement storage area was not inspected.

There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.

The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured above 400-ppm. The staff was instructed to create a new sanitizer solution, which was still measured above 400-ppm. The inspector directed the staff to the manufacturer's instruction at the back of the label. The staff recreated another solution by following the manufacturer's instruction and the solution was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.

No measures in place to prevent the contamination of foods during preparation. Foods being handled on the same table where the recycling is placed., **NOTE (2023-10-24). The basement storage area was not inspected.

No sanitizer detected in the rinse of the low temperature dishwasher. Please have the dishwasher serviced immediately. Manually sanitize for the rest of today until the dishwasher is serviced. , **OUTSTANDING (2023-10-24). The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the staff to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water.

The staff was not able to demonstrate proper use of the compartment sink for manual dishwashing purposes. Specifically, the staff did not know how to manually sanitize dishes in the sink and did not know how to create a sanitizer solution. The inspector walked through with the staff on how to properly use the sink for sanitization. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff demonstrated adequate understanding of the proper dishwashing method afterwards. Please continue to manually sanitize dishes until the mechanical dishwasher is fixed.

There is no handwashing station in the basement storage space., **NOTE (2023-10-24). The basement storage area was not inspected.

Unable to do a proper inspection for pests as cardboard boxes, buckets, crates and other garbage in the walkways. Items had to be moved for me to walk a short way into the storage room., **NOTE (2023-10-24). The basement storage area was not inspected.

I needed to remove boxes and garbage to clear a path to enter the storage room. The accumulation of items poses a tripping hazard and a contamination issue when a worker is preparing sandwiches in this type of setting., **NOTE (2023-10-24). The basement storage area was not inspected.

There is no record of approved plans or a food permit issued for food preparation in SE06, the storage room leased to Jugo Juice by Market Mall. The food court location is the only area mentioned on the current and valid food permit. Do not handle open foods in this location. Please submit plans to the City of Calgary as well as Alberta Health Services to have this area developed into a satisfactory food preparation area. The properly finished area must then be inspected and approved before any open foods can be handled in this location., **NOTE (2023-10-24). Room SE06 and the basement storage area was not inspected.

Staff preparing food on the same table with recycling clearly indicates there is inadequate knowledge of food safety. Please ensure that all staff complete a basic food safety course and provide the names of persons completing the course. Kindly provide the food safety certificate for the person currently in care and control of the restaurant., **NOTE (2023-10-24). The basement storage area was not inspected. No food safety training certificates provided during the inspection.

Inadequate floors walls and ceiling finishes in the storage area in use for food preparation. Unknown if ventilation etc is satisfactory as I am unable to ascertain if this space was approved for occupancy as a work site., **NOTE (2023-10-24). The basement storage area was not inspected.

Floor, table, sink, ice maker in the storage room where sandwiches are made was dirty., **NOTE (2023-10-24). The basement storage area was not inspected.

Recycling and other wastes are not taken to the designated locations in market mall but kept in the food storage room., **OUTSTANDING (2023-10-24). A bag of recycling was still noted being stored in the storage room in the main kitchen.

No record of plans are available to support the construction of a food preparation area in the storage room SE06 at Market Mall., **NOTE (2023-10-24). Room SE06 and basement storage area were not inspected.