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Afghan Bakery and Butcher Store

245 - 3545 32 Avenue NE Calgary AB T1Y 6M6 · Food - General

2 inspections

  1. Initial Inspection

    0 infractions

  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use in the bakery and meat cutting area. - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical (sanitizer) spray bottle was not appropriately labeled at the time of inspection.- Please properly label all chemical bottles at the facility.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available on-site to test sanitizer concentration to be used for dishwashing in the meat cutting area.- Please acquire appropriate test strips.
    • 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?
      • Weather stripping on the back doors was missing- light can be seen coming through the gap at the bottom.- Eliminate gap to prevent potential pest entry.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety training was not completed by the operator. - Operator to register in a recognized food safety course in Alberta that meets section 31 of the Food Regulation.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Film covering was observed on food preparation tables/work counters in the facility.- Remove the protective film and ensure all surfaces are smooth, easily cleanable, durable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cooler units including the walk-in cooler were measured above 4 degrees Celsius.- Ensure coolers are able to maintain temperature at or below 4 degrees Celsius.