Carl's Jr.
298C - 402 Collegiate Boulevard NW Calgary AB T2N 1N4 · Food - General
5 inspections
- Demand Inspection
3 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?
- Time as Public Health Control (TPHC) for sliced cheeses under Carl's Jr. standards is at 4 hours. The available slices of cheese should have been discarded at 2:00 PM but were still on the assembly line after 4 hours. The internal temperature of cheese slices were measured over 10C. - Discarded. -Ensure all high-risk items under TPHC are in compliance the requirements/approved conditions.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were expired. Please purchase new Quat test strips and use to verify sanitizer solution concentration regularly.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of grease, dust and food debris was observed in the following areas:- Hard-to-reach areas such as between wall and cooler/freezers- under cooking equipment - on the hood ventilation canopy. Clean and maintain in clean and sanitary condition at all times.
- 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?
- Monitoring Inspection
1 infraction
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Used single-use disposable gloves were left in the breading flour. - Single-use gloves are for a single use and cannot be reused once doffed or contaminated. Discard each time. Wash hands prior to donning new gloves.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Inspection conducted after a planned power outage. Power had been restored at the time of inspection. Facility was without power for 26 hours. 2 upright freezers and 1 double door freezers had perishable foods. Perishable foods such as raw chicken and burgers were fully thawed. Operator was instructed to discard all of the perishable foods.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 3rd compartment. Manual dishwashing utilizing a three-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C; and3) rinsed in the second sink using clean water maintained at not less than 45°C; and4) sanitized in the third sink by immersion in an approved sanitizer such as Quat at 200 ppm for at least two minutes4) Air dried in a clean area
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were expired and discolored. - Please purchase new Quat test strips and use to verify the sanitizer concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Inspection conducted after a planned power outage. Power had not been restored at the time of inspection and was expected to be restored at 8:00 PM (26 hours without power). 2 upright freezers and 1 double door freezers had perishable foods. Signs of thawing observed. Burgers measured at -2C. All perishable foods must be discarded.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 3rd compartment. Manual dishwashing utilizing a three-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C; and3) rinsed in the second sink using clean water maintained at not less than 45°C; and4) sanitized in the third sink by immersion in an approved sanitizer such as Quat at 200 ppm for at least two minutes4) Air dried in a clean area
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were expired and discolored. - Please purchase new Quat test strips and use to verify the sanitizer concentration.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Used single-use disposable gloves were left in the breading flour. - Single-use gloves are for a single use and cannot be reused once doffed or contaminated. Discard each time. Wash hands prior to donning new gloves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A piece of raw chicken was left in the breading flour container. Temperature measured at 23 degrees Celsius. - Discarded. Do not leave high-risk foods in room temperature. Excess food should be returned to cooler or cooked and hot held.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 3rd compartment. Manual dishwashing utilizing a three-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C; and3) rinsed in the second sink using clean water maintained at not less than 45°C; and4) sanitized in the third sink by immersion in an approved sanitizer such as Quat at 200 ppm for at least two minutes4) Air dried in a clean area
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were expired and discolored. - Please purchase new Quat test strips and use to verify the sanitizer concentration.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?