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Can Fung Food Service

5631 Burbank Road SE Calgary AB T2H 1Z5 · Food - General

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 5 pallets of various meats were sitting at room temperature, wait for processing. Temperature measured ranged from -1 to 12.4C. - Avoid leaving meats and product siting at room temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach test strips were not available during inspection.
    • 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?
      • Await for 3 months of pest control records for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No drain plugs were available at the 3 compartment sink prep sink. - Obtain sufficient drain plugs/stoppers.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The meat processing staffs are generally lack of basic meat processing food safety knowledges.- Ensure all the staffs are fully trained, including but not limited to cleaning frequency, process of cleaning and sanitizing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All the equipment and surfaces that process meats or contact with meats would be cleaned once a day during daily 8 hours operation at room temperature. The saw was taken apart for cleaning once a week.- Ensure all equipment and surfaces are cleaned and sanitized every 4 hours or in between species. The hotpot meat slicer was rusted and covered in dry meat bits.- Ensure the rusted surfaces are refinished with food grade materials for smooth and easily cleaned surfaces. Further, take the machine apart for thorough cleaning and sanitizing every 4 hours and in between species.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The beef processing area was expanded to the warehouse, where has no handwashing sink, dishwashing sink, and floor drains, without approval. - Ensure no food handling is allowed until approval is granted, creased all food handling outside the permitted room.