Nomad

Cleaning cloth used to wipe the frothing wand was stored beneath the espresso machine and is being used without a sanitizer solution. , , - Store cleaning cloth in sanitizer solution in between use.

Spoiled cucumber observed in the top inserts in the preparation cooler. , , - Discard. Inspect ingredients daily and discard as needed.

1) The temperature of perishable foods such as milk and dessert stored in the milk cooler below the espresso machine and in the pastry display cooler was measured between 7-9 degrees Celsius. , , - Perishable foods under refrigeration must be stored at or below 4C. , - Service the coolers. Do not used these coolers for food storage if they cannot maintain the required temperature range.

A mechanical dishwasher was observed on-site; however, it had been installed without prior notification to or approval from the District Health Inspector. At the time of inspection, no dishwasher detergent was available, and the dishwasher was not in use. Staff on duty were unable to demonstrate or explain the proper procedure for manual dishwashing., , , - Ensure appropriate dishwasher detergent is provided and readily available at all times. Do not use the mechanical dishwasher until it is fully equipped, operational, and inspected. Do not use re-usable customer utensils until in the interim., , - Immediately train all food handling staff on proper manual dishwashing procedures (wash, rinse, sanitize, air dry) and ensure procedures can be demonstrated upon request. Maintain written dishwashing procedures on-site for staff reference., - Information provided to staff at the time of inspection.

The manager with an approved food safety certificate is no longer employed at this facility. , , - Provide food safety certification for the person in care and control of the facility that meets the requirements of section 31 of the Alberta Food Regulation., - Recognized food safety courses can be viewed here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2Epdf

Carpeted floor mats were used in the kitchen. , , Remove. All surfaces must smooth, easy to clean and non-absorbent.

1) Interior of the preparation cooler, door handles on the milk storage cooler were dirty. , , Clean and maintain in a clean and sanitary condition., , 2) A buildup of milk residue was observed on the cup rinser., , This unit has to be disassembled, cleaned and sanitized daily.

1) An accumulation of food debris observed on counter surfaces in the back preparation area and on flooring in the hard-to-reach areas of the kitchen, beneath and behind kitchen equipment. , , - Deep clean and maintain in a clean and sanitary manner at all times., , 2) The 2-compartment sink surfaces were dirty. , - Clean immediately and sanitize all sink surfaces. Maintain in a clean and sanitary manner at all times. , , 3) The curtains separating the front and back area were visibly dirty. , - Clean and maintain clean or remove. , , 4) The out of order washroom is being used for storage of miscellaneous items such as empty containers and is extremely unorganized and cluttered. , - Declutter and organized. Do not use for storage unless toilet is removed and plumbing is capped.