Skip to content
Loading map…

Absolutely Fabulous Catering

7 Spruce Center SW Calgary AB T3C 3B3 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet and the pipe under the hand sink at the kitchen area is leaking and the cold-water tap was not working
  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low-temp dishwasher was in the process of being repaired. Dishes and utensils are manually washed and sanitized in the 2-compartment sink
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet and the pipe under the hand sink at the kitchen area is leaking and the cold-water tap was not working
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chemical spray bottle measured 0 ppm.Fresh sanitizer bottle was prepared and measured 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator did not know the proper procedure for using a 2-compartment sink.The operator was educated on the proper procedure for using a 2-compartment sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temp dishwasher measured 0 ppm.The owner contacted the dishwasher technician away. The two-compartment sink will be used in the meantime.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink beside the grill stove was obstructed with a grill stove burner cover.The burner was promptly removed.Ensure handwashing sinks are accessible to facilitate convenient access by food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not placed in a paper towel dispenser at the front house handwashing sink.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings were noted at the storage cupboard. Pest control record was available and verified.Clean and sanitize indicated area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The paint on the kitchen ceiling beside the ventilation canopy is peeling off.Scrape and repaint the indicated areas.2) The cold-water faucet in the women's washroom was not working.Fix the cold-water faucet.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hand washing sink adjacent the ventilation canopy was dirty.Clean and sanitize the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The back exit corner had buildup of debris.2) The standing fridge door frame had food debris buildup.
  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temp dishwasher measured 0 ppm.The owner contacted the dishwasher technician away. The two-compartment sink will be used in the meantime.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made and recommended to check the solution every 2-4 hours throughout operations.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.