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Amihan Grill + Bakeshop - Events

208 - 3132 26 Street NE Calgary AB T1Y 6Z1 · Food - Special Event

8 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no test strips for the QUATS sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATS (quaternary ammonium compounds) sanitizer solution was not food safe.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding station was measured at 46°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap was not placed in a dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not placed in a dispenser.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle measured 100 ppm.200 ppm quat sanitizer was prepared during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There was hair on the chest freezer.Hair was removed from the equipment. Ensure to demonstrate proper hair control.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open foods under the heat lamp were being displayed without protection from customer contamination.Protect displayed foods using proper covers or sneeze guards.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The deep fryer with food in the baskets were stored directly under hanging plants from the park.The deep fryer was relocated during the inspection.2) Personal items were stored with pre-packaged food.Personal items were removed from the food service area during the inspection.3) The rice scoop handle was stored in contact with rice in the hot holding unit.The rice scoop was removed from the hot holding container during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried quail eggs measured 39.1C under the heap lamp.The operator will lower the heat lamp. Store perishable foods at 60C or higher during hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mango skewers were stored without temperature control. Mangoes measured 24C.Mango skewers were placed in a cooler during the inspection.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • There was no barrier between the BBQ grill and the public area.Provide a barrier to separate the public from cooking equipment.
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked rice in bags stored in the upright cooler was measured at 18-22 degrees Celsius. Rice was cooked in the morning (4+ hours later) and was inadequately and improperly cooled. - All cooked rice bags were discarded. 2) Raw meats stored in in camping coolers with no ice. Meats were still frozen and were moved to the upright cooler and reefer trailer. Must have adequate electric coolers on-site. Do not use camping coolers.
  7. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer solution was measured at 0-ppm. Please ensure to maintain a QUAT sanitizer concentration of 200-ppm prior to operations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigeration units were not able to maintain a temperature of 4°C and below. Please adjust the units to maintain adequate temperatures.
  8. Risk Management Inspection

    0 infractions