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Bag O' Crab

949 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Cooked corn, potatoes, and rice on the counter measured 12*C. Food was returned to the walk-in cooler. **This observation was noted in the last inspection**COMPLETE THE FOLLOWING:1. Do not leave food out at room temperature. Food must be returned to the cooler as soon as possible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUSTANDING**1. The QUAT sanitizer at the dispenser measured stronger than 400ppm. COMPLETE THE FOLLOWING:1. Re-calibrate the dispenser to ensure it is dispensing 200ppm. A stronger concentration may leave chemical residuals on food contact surfaces.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer in the red bucket in the cooking area measured 0ppm QUAT. COMPLETE THE FOLLOWING:1. QUAT sanitizer needs to measure 200ppm. Check the sanitizer at least every 2 hours and replace if it measures less than 200ppm, OR, change more often if water is visibly dirtied.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Containers of raw chicken were stored next to fresh vegetables in the prep cooler across from the deep fryers. Containers relocated to the bottom part of the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. A plastic container was stored on top of fresh clams, and a bag of shrimp stored directly on shrimp in the seafood prep cooler. Removed during the inspection. 2. Staff jacket and purse stored on the shelf next to the walk-in cooler. Staff items re-located during the inspection.3. Observed plastic containers stored in dry ingredient bins. Containers removed during the inspection.COMPLETE THE FOLLOWING:1. Do not store cups or bags directly on food. Please cover the containers with lids and store the plastic container and bag on top.2. Ensure staff items are kept stored in a designated area that is separate from any food and food related items.3. Do not store plastic containers in dry ingredients. If wanting to store utensils in the dry ingredient bins, they must have handles.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were open containers of sauces stored on a stand in front of the stove. 2. A knife was being stored between the prep cooler and freezer across from the deep fryers. Debris was observed on the side of the prep cooler where the knife was stored.3. The rice scoop was stored in water that measured 17*C. 4. There were plastic portion cups of sauces stored in a white container on top of another container with ice. However, the ice did not provide adequate temperature control. The Operator stated the facility is looking at purchasing new small coolers to keep the sauces stored. COMPLETE THE FOLLOWING:1. Ensure the containers of sauces are covered to protect from contamination. 2. Do not store knives between the coolers, because the space between the coolers is not easy to clean and will contaminate clean dishes.3. Keep the rice scoop stored in ice water. The water must be changed as soon as the ice melts to prevent bacteria from growing. 4. Ensure the sauces are stored at 4*C or less.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. The sanitizer spray bottles were not labeled.COMPLETE THE FOLLOWING:1. Please ensure all chemicals are labeled to indicate their contents and prevent misuse of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Fresh chopped garlic measured 15*C and was left out at room temperature for more than 2 hours. Garlic discarded by the Operator during the inspection.2. Cooked rice stored in a white container without temperature control measured 32.8*C. Rice discarded during the inspection.3. Boiled potatoes and corn were cooling at room temperature. Foods transferred to the walk-in cooler so the food would cool faster. COMPLETE THE FOLLOWING:1. Food must be kept cold at 4*C, or above 60*C to prevent bacteria from growing. 2. When cooling foods, they must be cooled in the shortest amount of time possible to prevent bacterial growth. Foods must be cooled from 60*C to 20*C in under 2 hours, and 20*C to 4*C in under 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The QUAT test strips expired on September 25, 2025.2. There was no waterproof probe thermometer to check the high temperature dishwasher. COMPLETE THE FOLLOWING:1. Please purchase new test strips.2. Please purchase a waterproof probe thermometer with maximum temperature function. The dishwasher must be checked daily to ensure it is reaching a minimum of 71*C at the dish level for adequate sanitizing of dishes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. There was no paper towel in the dispenser at the handwash station in the dishwashing area. Paper towel replaced during inspection.2. There was no paper towel in the dispenser at the handwash station in the cooking area. Paper towel replaced during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The QUAT sanitizer at the dispenser measured stronger than 400ppm. COMPLETE THE FOLLOWING:1. Re-calibrate the dispenser to ensure it is dispensing 200ppm. A stronger concentration may leave chemical residuals on food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Grease and food observed under the deep fryers. COMPLETE THE FOLLOWING:1. Please clean the area above more thoroughly and frequently.
  3. Initial Inspection

    0 infractions