Afro Kitchen NL - Events
4 - 1704 61 Street SE Calgary AB T2A 4V5 · Food - Special Event
4 inspections
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer was not provided.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Large quantity of food was stored on the floor. Store items at least 6 inches off the floor. When PHI advised that foods must be stored off the floor, staff started to move food into the kitchen and continued to place them on the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Food, food equipment, and food packaging material were stored on the floor. Store items at least 6 inches off the floor.2) Rehydrated raw beans were stored on the floor and in a planter (not foodgrade). Cooking is not permitted at booth. All foods must be stored in foodgrade containers. Staff stated beans will be removed off menu.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A large pot of rice was stored on the floor at room temp. Temp measured 48C. Advised vendor to set up hot holding units, reheat rice to 74C in kitchen before placing into hot hold at 60C.2) Pan of fried fish measured 20C (destroyed).3) Probe thermometer was not provided.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) There was a large tote bin of water stored under the table which staff stated it was used to wash utensils/pots. Remove bin of water. Take utensils and food equipment to wash in kitchen 3 comp sink.2) No dish detergent or sanitizer was provided for manual dish washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not provided.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Temp hand sink not set up.2) Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
- 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
- Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
- 18. Do food handlers at the facility have adequate food safety training?
- There was a lack of basic food safety knowledge by staff.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer was not provided.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Large quantity of food was stored on the floor. Store items at least 6 inches off the floor. When PHI advised that foods must be stored off the floor, staff started to move food into the kitchen and continued to place them on the floor.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Food, food equipment, and food packaging material were stored on the floor. Store items at least 6 inches off the floor.2) Rehydrated raw beans were stored on the floor and in a planter (not foodgrade). Cooking is not permitted at booth. All foods must be stored in foodgrade containers. Staff stated beans will be removed off menu.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A large pot of rice was stored on the floor at room temp. Temp measured 48C. Advised vendor to set up hot holding units, reheat rice to 74C in kitchen before placing into hot hold at 60C.2) Pan of fried fish measured 20C (destroyed).3) Probe thermometer was not provided.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) There was a large tote bin of water stored under the table which staff stated it was used to wash utensils/pots. Remove bin of water. Take utensils and food equipment to wash in kitchen 3 comp sink.2) No dish detergent or sanitizer was provided for manual dish washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not provided.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Temp hand sink not set up.2) Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
- 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
- Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
- 18. Do food handlers at the facility have adequate food safety training?
- There was a lack of basic food safety knowledge by staff.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A large pot of rice was stored on the floor at room temp. Temp measured 48C. Advised vendor to set up hot holding units, reheat rice to 74C in kitchen before placing into hot hold at 60C.2) Cambro electric hot holding units with perishable foods were not plugged in (breaker tripped in gymnasium) and foods stored inside measured 42C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No dish detergent or sanitizer was provided for manual dish washing.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Sanitizer test strips were not provided.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
- 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
- Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
- 18. Do food handlers at the facility have adequate food safety training?
- There was a lack of basic food safety knowledge by staff.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Volume capacity of water urn for temporary hand sink was only 10 litres. The minimum water volume of a water storage tank for a temporary hand sink is 20 litres. Obtain a larger water tank of at least 20 litres for next event.
- 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
- Vendor was not set up and ready for inspection even at 11:00 AM when event started. Hot holding equipment provided was inadequate (there were a couple of hot plates but were used for reheating), and not all on site. There was a lack of food safety and sanitation knowledge by staff.
- 18. Do food handlers at the facility have adequate food safety training?
- There was a lack of basic food safety knowledge by staff.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?