Birdie
100D - 227 11 Avenue SW Calgary AB T2R 1R9 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 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?
- Insect monitoring was set up in the facility, however, there was no rodent monitoring/traps set up.Facility must actively monitor for both rodents and insects.
- 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 was exposed drywall and unfinished wood on the end of a wall on the north side of the facility, close to the hand wash sink.Finish the exposed drywall and finish and unfinished wood. Ensure surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer spray bottle in the back area contained no concentration of QUATS. The concentration of the QUATS sanitizer solution must be maintained between 200 to 400ppm to effectively sanitize food contact surfaces. Make a new sanitizer solution every day and test with the QUATS test strips. The operator remade the sanitizer solution at the time of the inspection and was tested at 200ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. The cooler in the front area was measured at 14.5C. Various sauces such as mayonnaise, chipotle, ranch was stored inside the cooler and also had an internal temperature of 14.5C. All coolers must be in good working order to maintain food at 4C or lower. Repair the cooler and refrain from storing food inside until it is properly working. All sauces were tested and had a pH of 3.0, therefore, discarding the sauces was not necessary. The operator removed the sauces from the cooler and placed them in another cooler that measured 4C. 2. There was no thermometer placed inside the cooler in the front area. Thermometers are essential to monitor the temperature to ensure high risk foods are kept at 4C or lower to prevent the growth of bacteria. Ensure all coolers and freezers are equipped with a thermometer to monitor the temperature.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The sanitizing compartment of the 2-comp sink contained no concentration of QUATS. The concentration of the QUATS sanitizer solution must be maintained between 200 to 400ppm to effectively sanitize food equipment and utensils. Make a new sanitizer solution every day and test frequently with the QUATS test strips. The operator remade the sanitizer solution at the time of the inspection and was tested at 200ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions