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Canco One Stop - Food

405 - 2121 194 Avenue SE Calgary AB T2X 5B1 · Food - General

5 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of frozen chicken was observed thawing at room temperature in the food preparation area. The chicken was moved to the refrigerator during the inspection.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept in the sink area after use.Requirement: Soak cleaning cloth in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Water bottles and energy drink cans were stored directly on floor in storage area.Requirement:Store food and drinks minimum 15 cm off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on quat sanitizer spray bottle located in the kitchenRequirement: Provide label on the spray bottle to identify its contents..
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cheese stored in the warmer located in the kitchen was 55CRequirement:Ensure that perishable foods are stored at 60 C or higher during hot holding.Cheese was reheated before storing back in the warmer.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • a) No label was provided on sanitizer spray bottle.b) Concentration of quat in sanitizer solution was more than 500 ppm.Corrective action:a) Provide label on spray bottle to identify its contents.b) Ensure that concentration of quat in sanitizer solution is maintained at 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No detergent and sanitizer dispensers were installed at three compartment-dish washing sinks.Corrective action:Install detergent and sanitizer dispensers at three comp sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels were provided at hand washing sink located in beverage prep area.Corrective action:Provide soap and paper towels in dispensers at this hand washing sink.
    • 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 dish washing area is not located at convenience location for the food handlers.Corrective action:Please provide hand washing sink at convenience location in the prep area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Warmers in the restaurant and cooler in beverage prep area were not turned on.Corrective action:a) Turn on warmers and ensure that temperature is maintained at 60 C or higher.b) Turn on cooler in beverage prep area and ensure that temperature is maintained at 4 C or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper roll was kept outside the dispenser in public washroom.Requirement:Put toilet paper roll in the dispenser.
  5. Demand Inspection

    0 infractions