bb.q CHICKEN
24 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General
5 inspections
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine measured 10 ppm in sanitizer solution prepared in the sink for the dishes.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Single use dishes were stored in a side small room having mop bucket and brooms.Requirement: Store single use dishes in sanitary way in an area separate from mops and brooms.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and debris under equipment in the kitchenb) Dirt buildup on floor near walls in the kitchen.Requirement:Clean the above noted areas.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided for the surfaces in the kitchen.b) Concentration of chlorine measuredv0 ppm in sanitizer solution of sani pail located in bar area.c) Cleaning clothes were kept on prep counters in the kitchen.Requirement:a) Provide ready to use sanitizer solution.b) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.c) Soak cleaning clothes in sanitizer solution in between use.
- 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 label on spray bottle containing cleaning chemical.Requirement:Provide correct label on spray bottle to identify its contents.
- 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?
- Mice droppings were noted under rack in dry storage room.Requirement:a) Clean and disinfect the affected area using strong bleach solution (5ml of bleach in one liter of water)b) Seal all entry points for mice.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sanitizer solution of pail located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
- 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 pest control records were maintained.(Repeat violation from previous inspection)Requirement: -Maintain adequate pest control recordsAHS pest control checklist emailed to the operator.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice buildup on floor, wall in walk in freezer.(Repeat violation from previous inspection)Requirement: Defrost walk in freezer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 50 ppm in all three pails located in kitchen and bar area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine measured 50 ppm in sanitizer solution provided in sink for dishes.Requirement: Ensure that concentration of chlorine is maintained at 100 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap was provided at hand washing sink in the kitchen.Requirement:Provide soap at this hand washing sink.
- 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 pest control records were maintained.Requirement: -Maintain adequate pest control recordsAHS pest control checklist emailed to the operator.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice buildup on floor, wall and rack in walk in freezer.Requirement: Defrost walk in freezer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?