Al-Anwar Halal Meat and Grocery
1120 - 28 Kingsview Road SE Airdrie AB T4A 0A7 · Food - General
7 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no prepared sanitizer in the food facility. Operator mixed a fresh solution measured at 100ppm.**Ensure that the facility is equipped with a food safe sanitizer at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The meat cutter had dried up meat particles on the blade. Operator stated meat cutter is cleaned at the end of the day. Meat cutter was cleaned during the inspection.**Ensure that meat cutter is cleaned and sanitized using 100ppm of chlorine sanitizer after each use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The storage shelving racks in the walk-in cooler had a build-up of dirt.**Please clean storage racks.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- REPEAT VIOLATIONRaw meat products were stored directly on the storage shelves in the walk-in cooler.**Place meat products in bins/trays before placing on storage shelves in order to contain raw meat juices and to prevent cross contamination of food items in the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- REPEAT VIOLATIONThe designated hand wash sink in the facility was obstructed with a non-functional chest freezer. Operator was using one of the 2-compartment sinks for handwashing**Relocate the chest freezer**Ensure that hand wash sink is easily accessible at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- REPEAT VIOLATION1. There was dried raw meat juice on the floor under the storage shelving racks in the walk-in cooler.**Please clean the cooler.2 The storage shelving racks in the walk-in cooler had a build-up of dirt.**Please clean storage racks.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Raw meat products were stored directly on the storage shelves in the walk-in cooler.**Place meat products in bins/trays before placing on storage shelves in order to contain raw meat juices and to prevent cross contamination of food items in the cooler.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The designated hand wash sink in the facility was obstructed with a non-functional chest freezer. Operator was using one of the 2-compartment sinks for handwashing**Relocate the chest freezer**Ensure that hand wash sink is easily accessible at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. There was dried raw meat juice on the floor under the storage shelving racks in the walk-in cooler.**Please clean the cooler.2 The storage shelving racks in the walk-in cooler had a build-up of dirt.**Please clean storage racks.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The meat grinder blade and plate was stored at room temperature. Operator had just finished using equipment to grind meat. Operator moved the grinder plate to the walk-in cooler.**Ensure that the meat grinder plate is stored in the cooler at 4 degrees C and below when not in use. Store the plate in the cooler immediately after each use.**At the end of the day ensure that the parts are disassembled and thoroughly washed and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The chest freezer beside the front door had tape on the glass edges.**Remove tape, tape is not cleanable**Repair lid if damaged.2. The glass of the upright display cooler beside the cashier stand was broken.**Please replace the glass cover to prevent contamination of food items.3. The chopping board in the facility had a lot of knife markings and discoloration on the surface.**Please resurface/replace chopping boards to ensure surface can be adequately cleaned and sanitized.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The meat cutting machine was dirty. There was meat debris and juice around the surface and the blade. Operator cleaned and sanitized the equipment during the inspection.**Ensure that food equipment is cleaned and sanitized after each use to prevent contamination of food.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach solution used in the food prep area was measured at greater than 1000ppm. Operator diluted the bleach solution.**Please ensure bleach solution used in the food prep area is measured at 100ppm**Mix half a teaspoon of bleach to 1 liter of water.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The handles and the bottom layer of the meat display coolers in the food prep area were dirty.**Please clean.2. Raw meat juice was noted on the floor of the walk-in cooler.**Please clean.3. The chest freezer beside the front door had tape on the glass edges.**Remove tape, tape is not cleanable**Repair lid if damaged.4. The glass of the upright display cooler beside the cashier stand was broken.**Please replace the glass cover to prevent contamination of food items.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach solution used in the food prep area was measured at greater than 1000ppm.**Please ensure bleach solution used in the food prep area is measured at 100ppm**Mix half a teaspoon of bleach to 1 liter of water.
- 09. Are chemicals stored and handled in a safe manner?
- The bleach solution used in the food prep area was stored in a spray bottle that was labelled windex.**Do not use spray bottles previously used for a different chemical to store your sanitizer.**Store your sanitizer in a plain spray bottle.**Label your chemicals appropriately to identify content of the bottle.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The handles of the meat display coolers in the food prep area were dirty.**Please clean2. The chest freezer beside the front door had tape on the glass edges.**Remove tape, tape is not cleanable**Repair lid if damaged.3. The glass of the upright display cooler beside the cashier stand was broken.**Please replace the glass cover to prevent contamination of food items.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?