Big Catch
130 - 8835 Macleod Trail SW Calgary AB T2H 0M2 · Food - General
6 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning clothes were observed on the counters. Staff was instructed to submerge the cleaning clothes inside sanitizer solutions between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- In front area, ice scoop was stored inside the ice machine, handle touching the ice. correction made.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test papers were expired. Purchase new supplies.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in the kitchen was blocked with containers. Corrected.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor cleaning required in the back and front area. Organization required in the back kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- pH of sushi rice was not verified, and pH test strips were not available.Requirement:Provide pH test strips and verify pH of sushi rice.
- 09. Are chemicals stored and handled in a safe manner?
- No labels were provided on two sanitizer spray bottles located in sushi prep area.Requirement:Provide labels on spray bottles to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of one cooler located in storage area at the end of street was 10 C and internal temperature of the sauce stored in this cooler was 9C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Sauce pail was moved to another cooler during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in cooking area was in use to wash rice.Requirement:Ensure that hand washing sink is used only for washing hands and not blocked anytime.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water was available at hand washing sink located in sushi prep area as water was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available all the time at hand washing sinks.Do not turn off water supply from the valve below.
- 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?
- Self-managed pest control inspection report available was for March,2025.Requirement:Maintain pest control records on monthly basis.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on quat sanitizer spray bottle located in sushi prep area.Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers were provided in black cooler in the kitchen and two coolers located in storage room.Requirement:Provide thermometers in the coolers.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water supply was available at hand washing sink located in sushi prep area as water supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply is available all the time at hand washing sink.Do not turn off water supply from the valve below.
- 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?
- Self-managed Pest control inspection report available was from Nov 2024.Requirement:Maintain adequate pest control records on monthly basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Chest freezer located in the kitchen was rusting on the outer frame making surface rough.b) Lid of chest freezer located in storage room was rusting making surface rough.Requirement:Refinish chest freezer frame and lid to make surface smooth.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
1 infraction
- 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?
- Gaps along the entrance doors for the storage facility.- Ensure the facility is vermin proofed and seal the gaps.
- 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?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT solution was test at >400ppm.- QUAT solution is manually mixed and diluted. Ensure staff is using QUAT test strips and mixing to 200ppm.- Solution was diluted onsite and retested at 200ppm. Test strips were provided.
- 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 is in close proximity with prep sink (right) and food prep counter space (left). Cross-contamination risk is not mitigated. - Please install a splash guard on both sides
- 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?
- Pest control management is said to be self-managed. - Pest control check list will be sent to operator. Ensure checklist is filled out monthly, or as often as needed, and have them readily available upon request. - Pest management should include both the main facility/restaurant and the additional facility storage unit.
- 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?
- Gaps along the entrance doors for the storage facility.- Ensure the facility is vermin proofed and seal the gaps.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dust and debris around the cooking equipment in the kitchen.- Perform a deep clean around this area and ensure regular cleaning is done in this area moving forward.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?