Bismillah Meat & Grocery
4110 - 4250 109 Avenue NE Calgary AB T3N 1X3 · Food - General
8 inspections
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Some food items, including packaged meat products, in the front display standing cooler were not labelled. The inspector informed the operator that all food items in the facility are properly labeled.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The staff was not able to demonstrate proper clean-in-place procedures for their meat-cutting equipment. As mentioned during the inspection, please ensure to follow the proper wash-rinse-sanitize procedure for clean-in-place equipment. This includes cleaning the equipment by removing all meat leftovers and debris, then washing with soap/detergent, then rinse with water, and sanitize afterwards with 100-ppm bleach or 200-ppm QUAT sanitizer. The staff demonstrate adequate knowledge afterwards.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- One of the front display coolers for the raw meat was measured at 7-8°C. The internal temperatures of the meat were also measured between 7-8°C. Please configure the cooler to ensure that it is able to maintain a temperature of 4°C or below. Otherwise, please contact a service technician to repair the cooler.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The staff on site was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff on how to properly use the sink for sanitization. As mentioned, please ensure to fully submerge all dishes, utensils, and equipment in a 200-ppm QUAT concentration by following the manufacturer’s instruction. Use test strips to confirm the QUAT concentration. The staff demonstrated adequate understanding of the proper dishwashing method afterwards.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Investigation of suspected delivery of uninspected meats. Investigation in progress.- Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- All stored, prepared, processed and displayed food must be from an approved source. The following products were placed on hold with Tamper Evident Tape:- Two large hanging pieces of a beef carcass in walk-in cooler.- One large hanging beef chunk in walk-in cooler.- Two boxes assorted beef pieces in walk-in cooler- Large chest freezer containing multiple beef pieces.- Upright freezer containing lamb pieces and other assorted meat products.- One box containing frozen wrapped goat mix.- Three large garbage bags each containing several bags of unlabeled meat/bones in walk-in freezer.- Six boxes of unlabeled meat/bones in walk-in freezer.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Information has been provided by partner agencies regarding the acquisition of uninspected meat in the food establishment.Clean and sanitize all food contact surfaces including all equipment used within the facility. Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Investigation of suspected delivery of uninspected meats. Investigation in progress.- Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- All stored, prepared, processed and displayed food must be from an approved source. The following products were placed on hold with Tamper Evident Tape:- Two large hanging pieces of a beef carcass in walk-in cooler.- One large hanging beef chunk in walk-in cooler.- Two boxes assorted beef pieces in walk-in cooler- Large chest freezer containing multiple beef pieces.- Upright freezer containing lamb pieces and other assorted meat products.- One box containing frozen wrapped goat mix.- Three large garbage bags each containing several bags of unlabeled meat/bones in walk-in freezer.- Six boxes of unlabeled meat/bones in walk-in freezer.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Information has been provided by partner agencies regarding the acquisition of uninspected meat in the food establishment.Clean and sanitize all food contact surfaces including all equipment used within the facility. Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
5 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Investigation of suspected delivery of uninspected meats. Investigation in progress.- Provide evidence that all prepared, processed and displayed food is from an approved source and provide a list of all food suppliers.- Provide a copy of all the receipts/invoices for all meat products from the past 3 months.- All stored, prepared, processed and displayed food must be from an approved source. The following products were placed on hold with Tamper Evident Tape:- Two large hanging pieces of a beef carcass in walk-in cooler.- One large hanging beef chunk in walk-in cooler.- Two boxes assorted beef pieces in walk-in cooler- Large chest freezer containing multiple beef pieces.- Upright freezer containing lamb pieces and other assorted meat products.- One box containing frozen wrapped goat mix.- Three large garbage bags each containing several bags of unlabeled meat/bones in walk-in freezer.- Six boxes of unlabeled meat/bones in walk-in freezer.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Information has been provided by partner agencies regarding the acquisition of uninspected meat in the food establishment.Clean and sanitize all food contact surfaces including all equipment used within the facility. Provide a written summary of all the cleaning and sanitizing activities including a complete list of all equipment that was cleaned and sanitized and the chemicals/products used to clean and sanitize.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strip to measure the sanitizer concentration was not available.
- 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 record was not available.Adequate pest control record must be available on a monthly basis.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate of someone in care and control of the facility was not available.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Meat slicer was being cleaned daily.Meat slicer was promptly dismantled, cleaned, rinsed and sanitized.Equipment (such as meat slicer) that is used continuously at room temperature for the handling of potentially hazardous foods should be cleaned and sanitized at least every four hours.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strip to measure the sanitizer concentration was not available.
- 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 record was not available.Adequate pest control record must be available on a monthly basis.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety certificate of someone in care and control of the facility was not available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?