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Calgary Momo House

410 - 20 Crowfoot Crescent NW Calgary AB T3G 2P6 · Food - General

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the time of inspection.- Ensure a sanitizer solution such as Quats at 200 ppm is available throughout the operating hours. - Ensure to follow manufacturer's instructions. The sanitizer was initially made way to strong. - Quat sanitizers must be used at 200 ppm. Ensure to use test strips to verify the concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was placed on the counter in the food handling area. - Remove all personal items from the food handling area. If used for online orders, ensure they are not also personal devices.
    • 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?
      • No pest reports are available.Provide pest report.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There was a leak from the faucet/sprayer arm at the 2-compartment sink. - Fix the leak. All plumbing fixtures must be in a good state of repair. 2) The wall mounted dispenser was decommissioned due to a leak.- Please fix the leak in order to have sanitizer automatically prepared at the correct concentration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was an accumulation of food debris in various hard-to-reach areas of the facility and cooking equipment. Shelves, under shelving units, cooking equipment like rice cooler must be deep cleaned. - Clean and maintain clean. 2) The walk-in cooler and freezer were unorganized. - Organize and clean.
  2. Risk Management Inspection

    5 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?
      • Yogurt is made by back slopping previous yogurt into the heat milk and no pH was checked during the process.Previous batches of yogurt or yogurt from other manufacturers are not approved for use as a starter culture.Use a commercial starter culture for yogurt making and check and record the pH.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat food surface sanitizer was detected at 500ppm.Use 200ppm quat sanitizer by following the manufacturer's instructions.Verify with test strips.
    • 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?
      • No pest reports are available.Provide pest report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks food safety knowledge, additional food safety training required.Take the free basic food safety course online.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Water and debris pooled underneath the 2 compartment sink and dishwasher. 2) No temperature checks of coolers, freezers and dishwasher.Check and record temperatures daily.
  3. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the bucket was measured at 100ppm. Use 200ppm quat sanitizer and change solution more often to maintain quat sanitizer at 200ppm.
    • 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?
      • Yogurt is made by back slopping previous yogurt into the heat milk and no pH was checked during the process.Previous batches of yogurt or yogurt from other manufacturers are not approved for use as a starter culture.Use a commercial starter culture for yogurt making and check and record the pH.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of raw chicken were stored above the cherry tomatoes, cabbage and other sauces in the walk-in cooler. Store all raw meats in a safe manner to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of onions and other food were stored directly on the floor in the storage closed. Store all food and food items at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chai tea and tomato sauce were left out at room temperature. Tomato sauce was measured at 27.0 degrees C.2) Large prep cooler:Cooked chicken in the insert @ 10.1 degrees C. Discarded the chicken.Container of sliced chicken was placed on top of the insert, chicken was measured between 11.7 to 17 degrees C. No direct cold air onto the containers. Discarded the chicken.Soya Chaap in the insert was measured at 8.2 degrees C. Potatoes in the insert was measured at 7.6 degrees C. 3) Drink cooler:Yogurt was measured at 10.6 degrees C. Other prepacked sauces were measured between 11.7 to 12.6 degrees C.1 to 3) Fix the coolers and store all perishable food at 4 degrees C or below or at 60 degrees C. 4) No probe thermometer was available. Provide a probe thermometer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Complaint:No soap in the public washroom for handwashing. No paper towels at the service handwash sink. Provide soap and paper towels for handwashing.
    • 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?
      • No pest reports are available.Provide pest report.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lacks food safety knowledge, additional food safety training required.Take the free basic food safety course online.https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Water and debris pooled underneath the 2 compartment sink and dishwasher. 2) No temperature checks of coolers, freezers and dishwasher.Check and record temperatures daily.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer was too strong. It bleached out the test strips. Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwash has very low pressure and tap is hard to turn on.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No certified food safety staff. Take the certified food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was pooling underneath the dishwasher. Fix the leak,