Calzone Express / Biryani Unlimited
643 Shawinigan Drive SW Calgary AB T2Y 4H2 · Food - General
5 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sani pail located in prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sani pail located in the kitchen.Requirement:Ensure that concentration of quat is maintained at 200 ppm
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- a) Raw chicken was stored in the upper shelf having cheese stored below in upright cooler.b) Raw chicken was stored along with cooked meat in one chest freezerc) Cloth wrapped around the lid of cooking pot during cooking of biryani was dirty.Requirement:a) Store raw meats in the bottom shelf to prevent cross contaminationb) Store raw meats apart from any other food to prevent cross contaminationc) Remove dirty cloth from the lid to prevent contamination of food. Use food grade material to wrap around the lid.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer solution was prepared in the sink for the dishes/utensilsRequirement:Prepare sanitizer solution in the sink and sanitize dishes/utensils after washing
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Protective cover was missing on one set of light fixtures located in back prep area.Requirement:Provide protective cover on the light fixture.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt and debris under equipment and in dish washing area.b) Food debris in the warmerRequirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 150 ppm in sanitizer solution kept in the prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in the small prep cooler.Requirement:Provide thermometer in the cooler.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Hot water supply was not available at handwashing sink located in prep area as supply was turned off from the valve below.Requirement:Ensure that hot and cold-water supply are available at hand washing sink all the time.Water was turned on from the valve during inspection.Do not turn off water supply from the valve below.
- 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 tap was dripping located at hand washing sink in prep area.Requirement:Repair/replace the hot water tap to stop dripping.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions