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Burger King 12847

100 - 85 Shawville Boulevard SE Calgary AB T2Y 3W5 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were provided in two coolers located under counters in front and side room.Requirement:Provide thermometers in the coolers.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperatures of beef patties cooked in the broiler was 65C, 66C Cand 72 Cb) Internal cooking temperatures are not verified using probe thermometer.Requirement:a) Ensure that beef patties are cooked to minimum 71 C .Adjust the settings on the broiler asap to achieve minimum internal temperature 71 C or higher.Cook beef patties on some other equipment until broiler settings are changedb) Verify internal cooking temperatures using probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers were provided in two coolers located under counters in front and side room.Requirement:Provide thermometers in the coolers.
    • 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 front prep area was blocked with a coffee pot kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in three sani pails located in prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 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?
      • Sticker provided on one stack of cheese pulled out from cooler at 2pm and stored at room temperature under TPHC indicated expiry time 7 pm.Requirement:-Cheese is permitted to store for four hours at room temperature under TPHC.-Provide correct time of expiry. -Sticker was changed during inspection to indicate correct time of expiry.
  8. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucets at hand washing sink located in front prep area were not securely attached to the base and moves while operating.Requirement:Securely attach the faucets to the base.