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Ukraine Pantry

F111 - 2525 36 Street NE Calgary AB T1Y 5T4 · Food - General

1 inspection

  1. Inspection initiale

    6 infractions

    • 07. Les personnes qui manipulent des aliments s'assurent-elles que les aliments sont protégés contre la contamination (sauf indication contraire)?
      • 1. Frozen unwrapped cabbage was stored next to bags of raw chicken in the freezer in the back area.2. A container of raw meat was stored above fresh produce in the cooler in the back area.COMPLETE THE FOLLOWING:1. Do not store raw meats/poultry with produce. Produce needs be stored separately on shelves above raw animal meats.
    • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
      • 1. The infrared thermometer was out of batteries.2. There was no probe thermometer available for checking internal food temperatures.COMPLETE THE FOLLOWING:1. Purchase new batteries for the infrared thermometer.2. Purchase a probe thermometer.
    • 10. La température des aliments pendant l'entreposage et la transformation est-elle contrôlée pour maximiser la salubrité des aliments?
      • **CORRECTED**1. Bacon and sour cream sauce in the front hot holding units measured 44*C. Foods were discarded by staff during the inspection and the temperature of the hot holding unit was increased.2. A large pot of borscht soup was found in the back cooler that was prepared the day before. When probed, the soup measured 10*C. Staff discarded the soup, as it was improperly cooled and was sitting in the temperature danger zone. Education provided during the inspection regarding proper cooling procedures.COMPLETE THE FOLLOWING:1. Ensure food in hot holding always measures above 60*C to prevent the growth of bacteria that could make someone sick.2. Cooked foods must be cooled from 60*C to 20*C in under 2 hours, and 20*C to 4*C in under 4 hours using one of the following methods:a. Dividing into several smaller portions.b. Transferring to a shallow pan.c. Ice wand.d. Ice bath.
    • 11. Existe-t-il des installations de lavage de vaisselle adéquates et adéquates pour nettoyer et désinfecter efficacement l'équipement et les ustensiles (sauf indication contraire)?
      • **CORRECTED**1. When asked to describe the manual 2-compartment dishwashing method, the Manager stated dishes were washed, rinsed and air dried. Dishes were not sanitized with a food grade sanitizer after rinsing and before air drying. Education on proper dishwashing procedures discussed during the inspection.COMPLETE THE FOLLOWING:1. Dishes must be washed and rinsed in the first compartment, then immersed in food grade sanitizer (100ppm chlorine or 200ppm QUATS sanitizer) in the second sink for at least 2 minutes, then air dried.
    • 13. Est-ce que le ou les évier(s) de lavage des mains sont correctement exploités et accessibles aux personnes qui manipulent les aliments, situés dans des endroits appropriés et pourvus de fournitures de lavage des mains appropriées?
      • 1. The cold water tap for the back handwash sink was broken. Only hot water was available at this sink.COMPLETE THE FOLLOWING:1. Ensure both hot and cold water are available at this handwash sink, so food handlers can properly wash their hands.
    • 19. L'installation a-t-elle un permis valide et est-elle exploitée conformément aux conditions de ce permis ou est-elle en attente d'approbation avant son exploitation?
      • **CORRECTED**1. The restaurant was found to be operating without a valid food handling permit. The facility had undergone a change in company name, and the food permit was closed for the previous owner. Spoke with the Owner on the phone during the inspection, and they filled out a new application.