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Birdie

6 - 920 Northmount Drive NW Calgary AB T2L 0A9 · Food - General

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wheel on the cooler unit on the main line is broken and is being held by a large rock.- Please fix. All food equipment must be maintained in a good state of repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup food residue observed on the surfaces of the dipper well's drain pipe.- Please clean and maintain clean at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy buildup of grease and food debris behind, underneath and on the sides of the equipment on the main cooking line. - Clean and maintain in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer solution in the spray bottle was measured below 50 ppm. The sanitizer solution is mixed manually. - Ensure Quat sanitizer solution is used at 200 ppm and prepared according to manufacturer's instructions. Change the solution at adequate intervals or any time the concetration drops below 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken fingers were stored in room temperature. The heat lamp unit is missing a lamp. Chicken was measured below 60C. - Ensure all food under hot holding are held at a temperature of 60C or greater at all times. Replace heat lamp and or make foods to order.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of sanitizer solution in the 3-compartment sink was measured below 100 ppm. The sanitizer solution is mixed manually. - Ensure Quat sanitizer solution is used at 200 ppm and prepared according to manufacturer's instructions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the handwashing sink in the back is in disrepair. - Fix. All handwashing sinks must be supplied with hot and cold water at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water Turned off at the sanitizing compartment of the 3-compartment sink due to a leak. - Please fix - all plumbing fixtures must be supplied with hot and cold water at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup food residue observed on the surfaces of the dipper well.- This unit is in direct contact with utensils and be maintained clean and sanitized at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wheel on the cooler unit on the main line is broken and is being held by a large rock.- Please fix. All food equipment must be maintained in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy buildup of grease and food debris behind, underneath and on the sides of the equipment on the main cooking line. - Clean and maintain in a clean and sanitary condition at all times.
  3. Monitoring Inspection

    4 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?
      • No temperature records were maintained in the facility.-Ensure that temperature records are measured in order to monitor the food processes occurring in the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Milk and boxes of chicken stored on the floor of the walk-in cooler.2) Bulk containers of oil, flour bags stored on the floor.-Ensure that the food is stored at least 6 inches (15 cm) above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poutine gravies in the hot holding was measured at 58 C.The gravies were reheated at 77 C by the operator. -Ensure that the high-risk food in the hot holding is maintained at 60 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored inside the flour container.The scoop was removed by the operator.-Ensure that the scoops are stored in such a way that the scoop handle does not come in contact with food.
  4. Monitoring Inspection

    0 infractions