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Barcelos Flame Grilled Chicken

130 - 425 Aviation Road NE Calgary AB T2E 7H8 · Food - General

5 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth was observed on a food counter.* Cleaning cloth was removed.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training is required for the main cook observed at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A red cutting board was in disrepair.*The cutting board was discarded.-Ensure that the surfaces that come in contact with food are in good condition and can be cleaned and sanitized.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths not stored in a sanitizer bucket after use.Sanitizer solution not available for clean in place item and equipment.Corrected during inspection
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Boxes of food stored directly on the floor to be thawed, and boxes of food observed to be stored on the floor in the walk-in-freezer.Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Items stored on top of clean plates, such as a box of toothpicks, containers and receipts.Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw food observed to be thawing in the sink. Staff member states food thawing from frozen from previous night.Cooked foods also observed to be sitting in room temperature cooling. - Food was discarded as it was in unsafe temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher observed to have 0ppm of chlorine sanitizer dispensing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit not displayed
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training is required for the main cook observed at the time of the inspection.
  3. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional training is required for the main cook observed at the time of the inspection.
  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor drain front of the walk-in cooler was duct taped onto the floor. Please remove tape and properly secure so easy cleaning is maintained.
  5. Initial Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw chicken was thawing on shelf over pails of sauces in the walk-in cooler. The drippings were observed on pails. Please store raw meat below cooked/ready-to-eat foods. Ensure outside of pails are sanitized.2) Insert containers of rice were stored next to a hand sink and under the paper towel dispenser. This is not a sanitary area - please store foods in a sanitary area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of sauces brushed over chicken were stored over melted ice water bath between the hot grills. Temp of sauces measured as high as 19 (destroyed). Keep sauces out of danger zone at 4C or lower, or 60C or higher.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A strong sewer odour was present around the entrance inside the restaurant and inside the kitchen around the dishwashing area. Please address the odour.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The floor drain front of the walk-in cooler was duct taped onto the floor. Please remove tape and properly secure so easy cleaning is maintained.2) During time of inspection, there was excess smoke created at the cookline and the ventilation system was not capable of removing the smoke without a staff manual override of the system. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cupboard below and counter directly under the pop dispenser had an accumulation of garbage and/or syrup. Please clean.