Awaken Baptist Christian Fellowship Society
6508 Bowwood Drive NW Calgary AB T3B 2G8 · Food - General
6 inspections
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility using bleach sanitizer but did not have chlorine test strips. Please obtain.**June 11, 2025: facility switched back to using quats but did not have quats test strips. Please obtain.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Donated dairy (milk, yogurt, cheese) was accepted in the community cupboard fridge. Observed during inspection were cheese, loose/open/unprotected bread, and unlabeled foods from unknown source which also appeared to be perishable. The community cupboard was unsupervised, open to the public 24/7, and only checked by a volunteer once every 1-2 weeks.Please do not accept any perishable foods for the community cupboard. Make changes to the items accepted list and monitor the cupboard on a frequent basis.**July 3, 2025: observed bags of buns and oranges today. One bag of buns was opened. Items accepted on donation list posted on refrigerator still not updated - still accepting dairy and frozen foods which may include perishables.**March 27, 2026: containers of perishable, packaged salad in cooler. Packaged bread stored on bottom of chest freezer with loose, unpackaged bread and heavy accumulation of food and some garbage debris. Food spillage (rice) in dry storage cupboard.
- 20. Do food handlers at the facility have adequate food safety training?
- Unable to determine if any volunteers preparing foods for Meals on the Go program are either certified in a recognized food safety course or have taken the basic AHS food safety course. Please provide food safety certificates.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility using bleach sanitizer but did not have chlorine test strips. Please obtain.**June 11, 2025: facility switched back to using quats but did not have quats test strips. Please obtain.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Donated dairy (milk, yogurt, cheese) was accepted in the community cupboard fridge. Observed during inspection were cheese, loose/open/unprotected bread, and unlabeled foods from unknown source which also appeared to be perishable. The community cupboard was unsupervised, open to the public 24/7, and only checked by a volunteer once every 1-2 weeks.Please do not accept any perishable foods for the community cupboard. Make changes to the items accepted list and monitor the cupboard on a frequent basis.**July 3, 2025: observed bags of buns and oranges today. One bag of buns was opened. Items accepted on donation list posted on refrigerator still not updated - still accepting dairy and frozen foods which may include perishables.
- 20. Do food handlers at the facility have adequate food safety training?
- Unable to determine if any volunteers preparing foods for Meals on the Go program are either certified in a recognized food safety course or have taken the basic AHS food safety course. Please provide food safety certificates.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility using bleach sanitizer but did not have chlorine test strips. Please obtain.**June 11, 2025: facility switched back to using quats but did not have quats test strips. Please obtain.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Donated dairy (milk, yogurt, cheese) was accepted in the community cupboard fridge. Observed during inspection were cheese, loose/open/unprotected bread, and unlabeled foods from unknown source which also appeared to be perishable. The community cupboard was unsupervised, open to the public 24/7, and only checked by a volunteer once every 1-2 weeks.Please do not accept any perishable foods for the community cupboard. Make changes to the items accepted list and monitor the cupboard on a frequent basis.
- 20. Do food handlers at the facility have adequate food safety training?
- Unable to determine if any volunteers preparing foods for Meals on the Go program are either certified in a recognized food safety course or have taken the basic AHS food safety course. Please provide food safety certificates.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) A probe thermometer was not provided to monitor temperatures of food. Please obtain a thermometer that can be used to monitor foods between 0C and 100C. Recommend obtaining a waterproof min/max thermometer that can also provide double use for high temp dishwasher.2) There was no thermometer in the refrigerator. Please provided.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No high temperature waterproof thermometer to test the dishwasher. Provide thermometer and test dishwasher when the kitchen is in use.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Facility using bleach sanitizer but did not have chlorine test strips. Please obtain.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Dishwasher door did not close and dishwasher was not able to run without dishwasher door closing properly. When inspector held door shut, sanitizing cycle did reach 76C. Please repair the dishwasher door.
- 20. Do food handlers at the facility have adequate food safety training?
- Unable to determine if any volunteers preparing foods for Meals on the Go program are either certified in a recognized food safety course or have taken the basic AHS food safety course.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There were dead insects trapped behind the light cover in the kitchen and on the window ledge at the dishwashing area. Please clean.2) There was an accumulation of food debris under the sliding chest freezer. Please clean.
- 25. Is food being protected from contamination during transportation?
- Perishable foods (deli meat sandwiches and yogurt) for Meal on the Go program were not temperature controlled in transport. Recommend transporting in insulated coolers with ice packs.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Quat sanitizer was too strong. Quat sanitizer was measured greater than 400ppm.Follow the manufacturer's instructions. Use 200pm quat sanitizer and verify with test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1) No quat sanitizer test strips,Provide sanitizer test strips. 2) No high temperature waterproof thermometer to test the dishwasher. Provide thermometer and test dishwasher when the kitchen is in use.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Using a disinfectant (Hydrogen peroxide) on food surfaces. Disinfectant required to rinse after use. Use a sanitizer - 100pp chlorine or 200ppm quat sanitizer for food surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Both probe thermometer can't be turn on.Please replace the battery.
- 09. Are chemicals stored and handled in a safe manner?