Barcelos Flame Grilled Chicken
110 - 75 Sage Hill Plaza NW Calgary AB T3R 0S4 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Repeat violation cited on April 8, 2026:The temperature food items in the preparation cooler measured between 4.7°C to 5.7°C.Fix the preparation cooler.Previous violation:The temperature of the prep cooler measured between 6.7°C to 11.7°C.Fix or adjust the temperature to maintain 4°C or less at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution spray bottles measured below 100 ppm with the quat test strips.Fresh quat sanitizer spray bottles were prepared and measured 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Leftover fried rice was sitting on the deep tank at the back kitchen with an internal temperature of 12.4°C.Food was discarded.2. Cooked chickens were stacked on top of each other in an insert cooling with an internal temperature of 32°C.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.Do not stack the chickens together so that they can rapidly cool down. Develop a procedure to track the 2-hour timeline.The chicken was stored in the walk-in cooler after 30 minutes.3. Cooked chicken in the lower layer of the hot holding unit measured 45°C.The chickens were reheated in the oven at 83.5°C.Do not store chicken in the bottom layer of the hot holding unit. Set the temperature of the hot holding unit to 170°F so that the chicken in the upper layer can maintain 60°C or above at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the food in the preparation cooler measured between 6.7°C to 11.7°C.Fix or adjust the temperature to maintain 4°C or less at all times.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Repeat violation cited on April 7, 2026:No monitoring of pest activity and no records available. Provide glue boards and trap to monitor pest activity. Link to the AHS pest control checklist was provided to the operator.Previous violation:No monitoring of pest activity and no records available. Provide glue boards and trap to monitor pest activity.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Serving utensils were stored in stagnant water at 21.4°C (Corr3cted During Inspection)2) Mashed potato scoop was stored in stagnant water at 23.3°C. (CDI)3) Tongs were stored beside the grill in stagnant water at 19.9°C. (CDI)4) The handle of the serving spoon was in direct contact with the fried rice.The spoon was washed in the dishwasherServing utensils were washed in the dishwasher and stored in an ice bath.5) Food item in the walk-in cooler was uncovered (CDI).Food was covered.6) Food items were stored on the floor in the walk-in cooler.Stored food items 6 inches off the floor.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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Mixed leftover fried rice was left in the hot holding unit at 10.1°C. (Corrected during inspection).Fried rice was reheated in the oven at above 80°C.2) The hot holding unit was not working.Do not use the hot holding unit.Fix the hot holding unit.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No monitoring of pest activity and no records available. Provide glue boards and trap to monitor pest activity.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Strong offensive odour was smelling from the kitchen. It was discovered that the smell was emanating from the dishwasher drainage.Fix the drainage
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The walk-in cooler was leaking resulting in water pooling on the floor of the walk-in cooler.Fix the walk-in cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizer buckets prepared at the font kitchen area.2. Used wet cleaning cloths were kept on the counter.Fresh sanitizer solution buckets at 200 ppm were prepared and the cleaning cloths were stored therein.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoop used for mashed potatoes was stored in stagnant water at 17.6°C on top of the counter.The scoop was washed and stored in quat sanitizer solution at 200 ppm.2. Serving utensils were stored in stagnant water at 20.9°Cand 24.4°C.The serving utensils were washed in the dishwasher and 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Recurring violations cited on May 15, 2025:1. Supa peri, veri peri, mild peri and tangy lemon were stored on top of the edge of the stove grill with a temperature of 20.9°C, 20.6°C, 20.4°C, and 22.1°C respectively.Store chicken sauces in an ice bath at 4°C at all times.REPEAT VIOLATIONPerishable sauces were stored on top of ice. Perishable sauces were measured between 13 to 23 degrees C. Previous InspectionPerishable sauces for basting chicken were left at room temperature without temperature control. Label on these perishable sauces stated, " Keep Refrigerated".Owner has order an unit to store the perishable sauces. In the mean time, owner will discard the perishable sauces after holding them at room temperature for an hour. He will track these sauces by record them on a sheet.Store perishable sauces at 4 degrees C. or below or at 60 degrees C. or higher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Recurring violation cited on May 15, 2025:Chicken held on the hot holding unit measured 57°C and the hot holding unit was set at 150°F.The hot holding unit was adjusted to 165°F or at 74°C at all times..Previous violation:Chicken pieces in the hot holding unit were measured between 37.7 to 56.5 degrees C. Chicken was not checked to make it was reheated to 74 degrees C or higher before hot holding or serving.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No monitoring of pest activity and no records available. Provide glue boards and trap to monitor pest activity.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff in the kitchen have no hair control. Provide hair control
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils were stored in stagnant water. Store in utensil in ice water (4 degrees C or below).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- REPEAT VIOLATIONPerishable sauces were stored on top of ice. Perishable sauces were measured between 13 to 23 degrees C. Previous InspectionPerishable sauces for basting chicken were left at room temperature without temperature control. Label on these perishable sauces stated, " Keep Refrigerated".Owner has order an unit to store the perishable sauces. In the mean time, owner will discard the perishable sauces after holding them at room temperature for an hour. He will track these sauces by record them on a sheet.Store perishable sauces at 4 degrees C. or below or at 60 degrees C. or higher.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken pieces in the hot holding unit were measured between 37.7 to 56.5 degrees C. Chicken was not checked to make it was reheated to 74 degrees C or higher before hot holding or serving.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No monitoring of pest activity and no records available. Provide glue boards and trap to monitor pest activity.
- 23. Is the facility maintained in a clean and sanitary condition?
- Check and record cooler and freezer temperatures, dishwasher, food surface sanitizer and roasted chicken temperatures daily.Provide records for review during the next inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Debris and grime build-up on the kitchen floor hard to reach areas and baseboards. 2) Towels behind chicken rotisserie oven were soaked with grease from the oven. Grease noted around the waste pipe. Clean these areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable sauces for basting chicken were left at room temperature without temperature control. Label on these perishable sauces stated, " Keep Refrigerated".Owner has order an unit to store the perishable sauces. In the mean time, owner will discard the perishable sauces after holding them at room temperature for an hour. He will track these sauces by record them on a sheet.Store perishable sauces at 4 degrees C. or below or at 60 degrees C. or higher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were discolored and expired. Provide quat sanitizer test strips and test daily.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- No monitoring of pest activity and no records available. Provide glue boards and trap to monitor pest activity.
- 23. Is the facility maintained in a clean and sanitary condition?
- Check and record cooler and freezer temperatures, dishwasher, food surface sanitizer and roasted chicken temperatures daily.Provide records for review during the next inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?