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Afro Canadian Fast Food

61 - 3800 Memorial Drive NE Calgary AB T2A 2K2 · Food - General

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometers inside each cooler and freezer.COMPLETE THE FOLLOWING:1. Purchase thermometers and check the temperatures of the coolers and freezers daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The underside of the hood vent and the filters had a buildup of grease.COMPLETE THE FOLLOWING:1. Clean the hood vent and filters. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
  2. Initial Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The sanitizer spray bottle was not labeled. Bottle labeled during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The Coldstream standup cooler measured 8*C. High risk foods transferred to another cooler during the inspection. The cooler appeared to be going down in temperature after food was moved. 2. The black cooler in the front area measured 10*C. The temperature of the unit was adjusted, and food was transferred to another cooler.3. Recently cooked samosas were being stored in the hot holding case and temperature was set to 40*C. Temperature of unit increased to 60*C during the inspection. COMPLETE THE FOLLOWING:1. Ensure the coolers measure 4*C or less.2. Ensure hot foods are stored at 60*C or more.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No probe thermometer available for checking internal temperatures of food.2. No thermometers inside each cooler and freezer. COMPLETE THE FOLLOWING:1. Purchase thermometers.2. Check the temperatures of the coolers and freezers daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No chlorine test strips available.COMPLETE THE FOLLOWING:1. Purchase chlorine test strips for testing the food sanitizer. They need to measure between 0ppm - 200ppm chlorine.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Squeeze bottles and other food equipment was stored on and in the kitchen handwash sink. Staff removed the items so the handwash sink was not obstructed. COMPLETE THE FOLLOWING:1. Do not store anything in or in front of the sink. It must be kept clear at all times, so food handlers always have access to wash their hands.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The underside of the hood vent and the filters had a buildup of grease.COMPLETE THE FOLLOWING:1. Clean the hood vent and filters. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.