Skip to content
Loading map…

Cheburek House

F1 - 8330 Macleod Trail SE Calgary AB T2H 2V2 · Food - General

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some dry dough for cake was left uncover on the top of the shelve at the main kitchen.-Store dough in a clean food grade container with tight fitting lid
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Carrot in bags were stored on floor at the separate kitchen. Operator placed food on a pellet.-Ensure food is stored at least 6 inches of the floor in the freezer to enable easy cleaning and prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Operator labeled the bottle as sanitizer.-Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available had expired.-Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in dispenser at the handwashing station at the front area and staff washroom.-Ensure there is a paper towel in dispenser for hand drying at handwashing station.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were stored after use in handwashing sink at the front area.-Do not store dirty utensils in handwashing sink to prevent cross contamination.-Store dirty utensils in a container, clean and sanitize after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had debris or dirt build-up:1. Floor behind the cookline (stove) at the main kitchen2. Inside of the microwave at the separate and main kitchen.-Clean the indicated areas
  2. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves were left on the front counter with cooking utensils placed on topThrow away disposable gloves after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various savory pastries left out at room temperature to cool. Surface temperature measured at 23C. Hot foods are to be cooled in a quick manner. Do not leave perishable foods out at room temperature for long periods of time
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Cooking utensils placed directly in the front hand sink. All hand sinks are to be kept free and easily accessible at all times2) Soap dispenser in the back hand wash station was emptyEnsure hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not prepared. Corrected during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small bag of raw carrots placed directly on the floor
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cutting board and knife placed directly on top of hand sink in the back kitchen. Ensure all hand wash stations are free and easily accessible at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on ceiling tiles in the middle cooking room
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing spray bottle was measured at 0ppm.Spray bottle content was discarded.New sanitizing spray bottle was prepared at 100ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Onion bag was kept on the floor.Onion bag was kept on a crate.Additional shelf is required for food storage.All food and food items must be maintained a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food containers kept in the fridge were not covered with lids.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat held on the electric stove was measured at 53°C.Electric stove was adjusted and the meat was internally measured at 64°C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was washing and rinsing in the same sink.Dishes were rewashed and staff was promptly educated on proper dishwashing techniques.
    • 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 strip was not available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers were empty at all the handwashing stations.Additional paper towels were available.Place paper towels on suitable dispensers.
    • 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?
      • Pest control record was not maintained.Pest control checklist was sent to the operator.Pest control record must be maintained on a monthly basis.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed.