Ami Tea & Sub - Events
1357 9 Avenue SE Calgary AB T2G 0T2 · Food - Special Event
10 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Several containers of cooked rice out at room temperature and on top of prep cooler measured 30C.2. Container of tice noodles on top of prep cooler measured 19C.3. Cooked chicken thawing at room temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- All sinks blocked.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- There was no water supply at the time of the inspection. Food was also being prepped.Please ensure that there is a hot and cold-water supply prior to doing and food handling.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 09. Are chemicals stored and handled in a safe manner?
- The sanitizer solution was not properly labelled to indicate contents. The inspector informed the staff to ensure that all chemicals used in the facility must be properly labelled. The sanitizer bottle was labelled on-site during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cut carrots were stored in room temperature. Corrected by placing it in a cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The hot-holding units were not ready. Tested at 40-50°C. Do not use.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Demand Inspection
2 infractions
- 01. Is the special event vendor in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Food handling on site prior to approval inspection.
- 14. Does the special event vendor have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water at sinks.Advised organizer who had provided sinks. Hot water tank had broken and a new one was on the way.Advised to use neighbor's sink for short term as set-ups are open tents with easy access.
- 01. Is the special event vendor in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
- Demand Inspection
0 infractions