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bb.q CHICKEN

108 - 709 8 Street Canmore AB T1W 2B2 · Food - General

2 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A number of cooking utensils and rice scoops were noted stored in water in inserts. To prevent microbial growth on the utensils and in the water, store utensils in sanitizing solution OR add ice to water to keep below 4C. If using ice, replenish as often as needed to keep solution below 4C. Ensure utensils go through the dishwasher at least every 4 hours if reusing during service.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers used as scoops for dry goods; rice. Provide proper scoops with handles to avoid hand contamination of dry items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Flour used for battering chicken was out at room temperature (staff reports it stays out all day). As raw product comes in contact with flour, ensure the batter is used for no more than 4 hours if out at room temperature OR held in refrigerator/cold between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink initially blocked by boxes and other equipment-corrected. Ensure back hand sink is available at all times for use by staff.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back hand sink had no hot water at time of inspection. Ensure water is at a comfortable temperature for handwashing and used by staff.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling has some flaking paint/grout and may flake into food. Repair ceiling so that tiles are smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid for the rice bin was cracked. Please replace the lid.Ice scoop was being stored in the ice machine. Store in a manner that will keep it clean and not contaminate the ice. Corrected during inspection. Stored in clean container outside of ice machine. Utensils used throughout service were being kept in ice water but some did not have enough water with the ice to keep all parts of some of the utensils below 4C. Corrected during inspection; more water was added.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris noted in floor/wall joints, especially behind dishwasher. Ensure floors kept free of debris and in a clean and sanitary condition. Debris noted between fryers. Clean the sides of the fryers.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloth sitting on counter. To be store in sanitizer between uses. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Storage room has clothes and other personal items on shelves with food and/or take-out containers. Store personal items separate.There was a cell phone sitting on a take-out box. Phone was removed and box discarded during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle of chlorine sanitizer being used on tables was not labelled. Please label as to its contents. Corrected during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was being hot held at 50C. To be kept at 60C or higher. Corrected during inspection. Using the freshly cooked rice instead. Rice warmer unplugged and rice will be discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a container sitting on top of the handsink. Handsink to always be accessible. Container was removed during inspection.
    • 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 shelf above the dishmachine is damaged. Please replace shelf or discard it (not being used).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid for the rice bin was cracked. Please replace the lid.Ice scoop was being stored in the ice machine. Store in a manner that will keep it clean and not contaminate the ice. Corrected during inspection. Stored in clean container outside of ice machine. Utensils used throughout service were being kept in ice water but some did not have enough water with the ice to keep all parts of some of the utensils below 4C. Corrected during inspection; more water was added.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall cleanliness is very good, just a few areas need a more thorough cleaning (underside of shelf above back prep table and around storage unit where personal items are stored).