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Carino

2210 4 Street SW Calgary AB T2S 1W9 · Food - General

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The deep fryer was located on the counter top. Moved to ventilation canopy onsite.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The fryer baskets were frayed/in poor condition. Remove.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floor behind equipment. Ensure these areas are cleaned.
  2. Risk Management 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?
      • The finish on the floor of the walk-in cooler was starting to wear off in areas, exposing unfinished wood.Refinish the areas of the walk-in cooler floor where the finish is wearing off/worn off.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer available in spray bottles in the facility was undetectable. Solution was remade and concentration measured appropriately 100 ppm.Have the food contact surface sanitizer dispenser repaired/adjusted. Quat based food contact surface sanitizer must be maintained at 200 ppm. Until the dispenser is repaired, the quat sanitizer can either be made by hand, or chlorine (bleach) sanitizer can be used at 100-200 ppm (1/2 a teaspoon to 1 teaspoon of bleach per litre of water).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The finish on the floor of the walk-in cooler was starting to wear off in areas, exposing unfinished wood.Refinish the areas of the walk-in cooler floor where the finish is wearing off/worn off.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based food contact surface sanitizer in spray bottles in the facility measured approximately 100 ppm. Solution was remade from the wall dispenser and the concentration still measured 100 ppm.Have the quat sanitizer dispenser repaired. Until then, bleach was available for use. Reviewed concentration of bleach for use on food contact surfaces (1/2 teaspoon bleach per litre of water, or 100 ppm).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One insert tray containing food was being stored directly on the floor of the walk-in cooler.Tray was moved up off the floor during inspection. All food must be stored at least 15 cm (6 inches) off the floor to protect from contamination and aid in proper cleaning.