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bb.q CHICKEN

2 - 1619 37 Street SW Calgary AB T3C 1S7 · Food - General

9 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of sanitizer in the kitchen measured at 10ppm. Ensure chlorine sanitizer is mixed to a concentration of 100 ppm
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based dishwasher was measured at 0 ppm. Despite running the dishwasher several times, the chlorine level remained at 0 ppm. The operator was instructed to contact a technician for repairs. In the meantime, the operator was advised to use the two-compartment sink for washing cookware and to continue using single-use disposables for customers. The use of reusable customer dishes, such as bowls and plates—shown by the operator during the inspection—was restricted until the dishwasher is repaired.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The sanitizer solution in the main kitchen was initially measured at 0 ppm chlorine. Staff were instructed to prepare a fresh solution, which was measured at 100 ppm.- Wet cleaning cloths were observed on the counters. Staff were instructed to submerge the cleaning cloths in a sanitizer bucket
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Inside the walk-in cooler, a food container with cut potatoes was observed stored directly on the floor. The operator was instructed to store all food containers at least 6 inches above the ground
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable sauces requiring refrigeration were stored on the upper shelf of the food preparation table, with a surface temperature measured at 12°C. The operator was educated that such sauces must be kept under temperature control. Options provided included: storing the sauces inside a cooler maintained at 4°C, using an ice bath method to maintain temperature, or keeping them out for a maximum of 2 hours. The operator was also instructed to time-label the bottles and ensure any leftover sauce is discarded if it exceeds the 2-hour limit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based dishwasher was measured at 0 ppm. Despite running the dishwasher several times, the chlorine level remained at 0 ppm. The operator was instructed to contact a technician for repairs. In the meantime, the operator was advised to use the two-compartment sink for washing cookware and to continue using single-use disposables for customers. The use of reusable customer dishes, such as bowls and plates—shown by the operator during the inspection—was restricted until the dishwasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Wooden shelving was observed in the storage area (on the left side of the main pathway to the kitchen). The shelving had oil stains and was made of absorbent material. The operator was instructed to either paint or resurface the shelving to make it smooth and easily cleanable. - Cardboard was being used in the kitchen as a liner on some of the shelves (below the preparation tables). Cardboard is not acceptable for shelving, as it is absorbent and not easily cleanable. Please remove the cardboards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleanliness of the kitchen was not satisfactory and additional cleaning is required, especially;- The ceiling and walls near or around the mechanical ventilation canopy had accumulation of grease deposits/sticky surface. *Thoroughly deep clean and sanitize the indicated area.- The front and back kitchen floor.- Behind the cooking line.-around the dishwashing area.-The half curtains in the main kitchen, located near the dishwashing area and leading to the front area, were identified as high-touch surfaces. They were found to be dirty with black markings. The operator was instructed to wash and sanitize the curtains to prevent cross-contamination of food.-Written sanitation schedule was not in place. Reference template will be provided to operator to create their own cleaning/sanitation schedule.
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a leak at the ice machine.Fix the ice machine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violation:Behind, underneath and around the ventilation canopy was dirty.Thoroughly deep clean and sanitize the indicated area.Previous violations:1. The ventilation canopy filters were accumulated with grease deposits and other residues.2. Behind, underneath and around the ventilation canopy was dirty.3. The front and back kitchen flooring were dirty.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were kept on the counter.2. Sanitizer bucket was measured at 10 ppm.Fresh sanitizer bucket was prepared at 100 ppm and cleaning cloths were kept therein.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers with no handles were being used.Ensure scoops with handles are being used and the handles are not in direct contact with the bulk food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting boards surfaces.Resurface or replace cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The ventilation canopy filters were accumulated with grease deposits and other residues.2. Behind, underneath and around the ventilation canopy was dirty.3. The front and back kitchen flooring were dirty.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inserts of the ventilation exhaust hood were noted as dirty and dusty during the inspection. The inspector informed the operator that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. The operator mentioned that they clean the inserts once every two weeks. Thus, please schedule cleaning of the inserts more frequently i.e., once a week.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An opened container of sauce on the table was stored immediately adjacent to the kitchen hand washing sink. Install a splash guard between the food preparation table and hand sink. The sauce was covered during the inspection.**OUTSTANDING (2023-08-14). An open container of sauce on the table adjacent to the handwashing sink was still observed. The container was kept closed after. The inspector informed the operator that a splash guard needs to be installed between the handwashing sink and the food preparation table.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine. The dishwasher's chlorine container was empty; thus, the container was replaced and the dishwasher was primed and adjusted on-site. The dishwasher was re-measured and had a chlorine concentration of 100-ppm. The inspector informed the operator to test the dishwasher daily using the test strips available on site before use to ensure that it reaches at least 100-ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were cardboard boxes on the floor. The inspector informed the operator that the floor and other materials on the floor must remain easily cleanable and impervious to moisture. The cardboard boxes were removed during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The inserts of the ventilation exhaust hood were noted as dirty and dusty during the inspection. The inspector informed the operator that the inserts must be cleaned regularly to be kept free of dust, dirt, and grease accumulation. The operator mentioned that they clean the inserts once every two weeks. Thus, please schedule cleaning of the inserts more frequently i.e., once a week.