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Bag O'Crab

500 - 16061 Macleod Trail SE Calgary AB T2Y 3S5 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution for the surfaces was provided in the kitchen, back prep area and in the bar.Requirement:Ensure that ready to use sanitizer solution is provided for the surfaces in prep areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop for ice was stored directly on top of ice machine.Requirement:Put scoop in a clean container before storing on top of ice machine.
    • 09. Are chemicals stored and handled in a safe manner?
      • a) Staff was told to prepare quat sanitizer solution for the surfaces and, staff filled straight solution in the spray bottle having concentration so high that test strip turned dark blue.b) No label was provided on sanitizer spray bottle.Requirement:a) Overuse of chemicals on food contact surfaces will contaminate food.Ensure that concentration of quat is maintained at 200 ppm.b) Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of walk-in cooler was 8.3C and internal temperature of perishable foods: milk at 7.2C, sausages at 7.4 & 8.7 C, marinated chicken at 10CRequirement:Ensure that temperature of walk-in cooler is maintained at 4C.Chicken was moved to another cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were provided at hand washing sink in bar area.Requirement:Provide paper towels in a dispenser or on a stand.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for the surfaces in the kitchen and bar area.No sanitizer was available on site.Requirement:Provide sanitizer on site and prepare ready to use sanitizer solution for the surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Cooler in bar area was not turned onb) Warmer in the kitchen was not turned onRequirement:a) Turn on the cooler and maintain temperature at 4 C or less.b) Turn on the warmer and maintain temperature at 60 C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Repair/replace dish washer.The operator stated that this low temperature dishwasher will be replaced with high temperature dish washer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of sanitizer solution for the surface.Requirement:Provide test strips corresponding to the sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels were provided at hand washing sink in bar area.Requirement:Provide soap and paper towels at this hand washing sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Two baseboard tiles were missing on the wall under shelves in bar area.b) Grease trap lid was rusted and having a big hole in the center located in dish washing area.c) Protective cover was missing on one set of light fixtures in back area.Requirement:a) Provide baseboard tiles in bar areab) Replace grease trap lid.c) Provide protective cover on light fixture or provide shatter proof light fixture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt and debris under counter in dish washing area.b) Dirt buildup on baseboard in bar areac) Several constructions related items were kept in one side of the kitchen and miscellaneous items on the counter next to this area.Requirement:a) Clean the above noted areasb) Remove construction related items from the area and miscellaneous items from the counter.