Adulis Restaurant and Bar
324 - 5320 8 Avenue SE Calgary AB T2A 3P5 · Food - General
5 inspections
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken observed thawing in room temperature. Meat in pots filled with water stored on the floor observed thawing. Ensure meats are thawed in cold running water in the sink or in the refrigerator.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher not observed to be working at the time of the inspection, please get dishwasher fix.
- 15. Is the facility free of a pest infestation?
- Mice droppings observed in the walk-in-refrigerator used as dry storage, as walk-in is broken. Please clean all mice droppings, obtain a professional control company and monitor for pest activity.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- No food handling permit observed on site, please post permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas were dirty with food debris.- Clean all hard to reach areas and corners.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas were dirty with food debris.- Clean all hard to reach areas and corners.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas were dirty with food debris.- Clean all hard to reach areas and corners.
- 23. Is the facility maintained in a clean and sanitary condition?
- 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-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the operator 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.**FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.**OUTSTANDING (2024-12-10). The dishwasher was still measured at 0-ppm, at 39­°C maximum temperature reached. The inspector reiterated to the operator that the chlorine concentration must be maintained at 100-ppm or that a temperature of at least 71°C is reached. Please contact a service technician to re-configure the dishwasher. As discussed, manual dishwashing must be implemented in the meantime.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper thawing practice was observed during the inspection. Specifically, raw lamb meat was being thawed at room temperature by the dishwashing area; the lamb was transferred to running cold water in the compartment sink. The inspector discussed the proper thawing procedures with the operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An improper temperature control of food was noted during the inspection where high-risk food items, being raw meat products and cut vegetables, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Shisha equipment were not being sanitized after washing and cleaning. The inspector informed the operator that all dishwares, including shisha equipment must be sanitized as a cleaner only removes harmful bacteria and not kill them. The inspector showed the operator the proper way to sanitize shisha equipment using 100-ppm chlorine. The operator committed to implementing a proper clean-sanitize manual method for shisha equipment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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 operator 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.**FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing station was blocked during the inspection with kitchen utensils. The inspector informed the operator that the handwashing station must be free and readily available for handwashing at all times. The utensils were removed during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Ventilation canopy inserts had thick accumulation of dirt, grease, and carbon residues.- Side surfaces of the stove and food prep tables had thick grease and dirty accumulation.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?