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Bow River Foods

5 - 6303 Burbank Road SE Calgary AB T2H 2E1 · Food - General

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper disposable glove use was observed during the inspection. A pair of used single use gloves were found on the counter in the back preparation area. Discard single use gloves after they are removed from the hands. The operator discarded the disposable gloves at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand sink in the back preparation area was not supplied with hand soap. The operator stated that staff members are performing hand hygiene outside of the preparation room in the washrooms. The designated hand sink must be supplied with all provisions, including hand soap as stated in the Food Regulation. Ensure the hand sink in the preparation area is supplied at all times for staff to perform sufficient hand hygiene. In the event that the disposable gloves break, and the hands become contaminated, the designated hand sink must be readily available for staff to perform hand hygiene.The operator refilled the soap dispenser with hand soap at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard lining used to line the shelves in the walk-in cooler. All surfaces must be made of smooth, durable, and easy to clean materials. Remove the cardboard and refrain from using it within the facility.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer from the dispenser was measured over 1000 ppm.- Ensure the sanitizer is at food safe level of 200-400ppm
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drain plugs or sink stoppers available.- Ensure stoppers are obtained for manual dishwasher. All the bins/equipment in use must be able to be fully submerged in the 2 sinks for full sanitization.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All equipment and tools used must be fully cleaned and sanitized every 4 hours due to the meat processing room was not temperature controlled below 4C or lower.