Amihan Grill + Bakeshop
208 - 3132 26 Street NE Calgary AB T1Y 6Z1 · Food - General
11 inspections
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Basin of hand sink was used to store a container of food. Action required:Do not store equipment in the hand wash sinks. Keep one basin of the two compartment sink in the bakery area clear for hand washing. Ensure that that all hand wash stations are accessible at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint is peeling from the shelves in the bakery area. Please refinish the shelves. Ensure that all surfaces are smooth and cleanable.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. 2 door prep cooler is the kitchen was 7C internal food temperature and 8C to 9C air temperature. Ensure that the cooler is maintaining 4 C or below 2. Ensaymada’s and Ube mamon, that had cheese on the top were stored at room temperature. Store in the cooler at 4 C or less. All baked good that have cheese added to the top must be held in a cooler at 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Only 1 sink plug was available for the 2 compartment sink. Ensure that 2 sink plugs are available for manual dishwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Basin of hand sink was used to store dishes, a knife, plate, and was not accessible for hand washing. 2. Both sinks in the bakery area were blocked with equipment and were not accessible for hand washibg. Action required:Do not store equipment in the hand wash sinks. Keep one basin of the two compartment sink in the bakery area clear for hand washing. Ensure that that all hand wash stations are accessible at all times.
- 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?
- Kitchen exit door was propped open and is not equipped with a screen. Install a tight fitting screen/screen door or keep door closed.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Duct tape was noted on the side of the prep cooler. Please remove as it is not cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Paint is peeling from the shelves in the bakery area. Please refinish the shelves. Ensure that all surfaces are smooth and cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is needed on out of way areas, food containers and shelves in the bakery area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ensure that the 2-door rich-in cooler is repaired and able to maintain the temperature at 4 C or below
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature inside the 2-door reach-in cooler was measured at 12 C. Probed food showed the same result. Move all perishables to other cold holding units and call for service immediately. Do not store high risk foods in this cooler until is able to maintain the temperature at 4 C or below
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ensure that the 2-door rich-in cooler is repaired and able to maintain the temperature at 4 C or below
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
1 infraction
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Post the most recent Food Handling Permit.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Post the most recent Food Handling Permit.
- 23. Is the facility maintained in a clean and sanitary condition?
- Clean the wall above the 2-compartment sink. Also, the top of the mechanical washer
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean the interior of the microwave
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?