bb.q CHICKEN
111 - 519 1 Street W Cochrane AB T4C 0A4 · Food - General
7 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas:*Dust and debris were built up at ceiling fan and on the wall beside the dishwashing area. *Grease built up under the deep fryer area and under the prep cooler. *Corner wall by the kitchen door and baseboards in the front counter area was stained over the time.Please make sure cleaning of the areas above are done.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ceiling vent above the shelf y the dishwashing area. Please make sure cleaning is done.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Noted during the inspection that disposable used gloves left in the food bowls that being reused.Discussed the concerns with the operator onsite. Corrected during the inspection. Used plastic disposable gloves discarded by the operator. Please make sure disposable gloves are not being reused. Hand washing is also practiced before putting gloves on and after gloves are taken off.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Tomato paste was stored in the can tomato paste container in the cooler after it has been opened. Corrected during the inspection. Tomato paste was transferred into the food grade container. *Please make sure food items are kept in food grade container.
- 09. Are chemicals stored and handled in a safe manner?
- Bleach water solution spray bottles were not labelled.Corrected during the inspection. Operator labelled them during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ceiling vent above the shelf y the dishwashing area. Please make sure cleaning is done.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach water solutions had 0 PPM bleach in them. New sanitizer solutions were prepared with 100ppm concentration. Corrected during the inspection. Please measure your sanitizer solution concentration with the test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following area ;*Dust built above the fridge*Dust on the wall and ceiling behind the freezer *Dust on the wall and ceiling right side of the dishwashing area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottle was not labelled.*Corrected during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas;*Dust on the ceiling above the prep station*Dust on the wall where the storage shelves are located*Wall beside the cooler and deep fryer*Hard to reach areas of the floor beside the and side of the deep fryer.*Exhaust filters
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Cleaning cloths not stored in sanitizer. Solution made during inspection to store cloths.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- **CORRECTED**1. Gloves left in flour used for coating raw chicken. Gloves were being reused. Gloves discarded and proper glove use discussed during inspection.COMPLETE THE FOLLOWING:1. Gloves must not be reused after handling raw meats.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Rice scoop stored in room temperature water. COMPLETE THE FOLLOWING:1. Store scoop in ice water or sanitizer to prevent growth of bacteria.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel at front hand sink not stored in holder. COMPLETE THE FOLLOWING:1. Please keep paper towel stored in a holder or dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?