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30 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Demand 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?
      • Raw wood pallet having rough surface was in use to store food in back prep area.Requirement:Ensure all surfaces are smooth, washable and non-absorbent. Refinish the pallet to have smooth surface.
  3. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine in sanitizer solution of pail located in prep area was very high.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood pallet having rough surface was in use to store food in back prep area.Requirement:Ensure all surfaces are smooth, washable and non-absorbent. Refinish the pallet to have smooth surface.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for the surfaces.Requirement:Provide ready to use sanitizer solution.Bleach solution was made and provided during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of tapioca pearls stored in the warmer was 36C.Requirement:Ensure that tapioca pearls are stored at 60 C and higher during hot holding.Tapioca pearls at 36 C were discarded during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of quat in sanitizer solution of sink made for the utensils was 100 ppm.Requirement:Ensure that concentration of quat in sanitizer solution is maintained 200 ppm.
  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of tapioca pearls stored in the warmer was 41 C.Requirement:- Ensure that tapioca pearls are stored at 60C and higher during hot holding-Tapioca pearls were discarded during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Np soap and paper towels were provided at hand washing sink located in front prep area.Requirement:Provide soap and paper towels at this hand washing sink.