Anatolia Turkish Food
12 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Serving utenils were left on the counter next to the hot holding unit area. Discussed with the operator to ensure that serving utensils are stored inside the quat sanitizer solution and not left on the counter at the front service food handling area.Serving utensils were promptly stored in quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Trays of raw meat skewers were stored next to flatbread and above ready to eat items in the stand-up cooler. Store raw meat in a safe manner to prevent contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Tray of raw kebabs were above drinks and bucket of yogurt. Store all raw meats in a safe manner to prevent contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Chlorine sanitizer was too strong, chlorine was measured at 800ppm.Use 100 to 200ppm chlorine and verify with test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Yogurt and other perishable foods were stored above the insert load limit. Yogurt was measured between 9 to 10 degrees C on top and 2 to 4 degrees C on the bottom. Reduce the volume of perishable foods in the insert and store all perishable foods at 4 degrees C or below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEAT VIOLATION:Three Phyllo pastries were left out at room temperature. Baking a small amount at a time. Provide a heat lamp or heated cabinet to store them at 60 degrees C or higher. Previous Report:Onion, cheese and spinach filled phyllo pastries were stored at room temperature. Not sure if these products are perishable or not.Store them in a cooler until you can provide evidence that these products are not perishable. Owner is baking a small amount every two hours and discarded them after two hours until hot holding unit arrives.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and char were building up on the canopy filters. Clean the filters.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Onion, cheese and spinach filled phyllo pastries were stored at room temperature. Not sure if these products are perishable or not.Store them in a cooler until you can provide evidence that these products are not perishable. Owner is baking a small amount every two hours and discarded them after two hours until hot holding unit arrives.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?