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Cherry Inn

6722 4 Street NE Calgary AB T2K 6G9 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items were observed to be dirty/dusty or covered with grime/food debris including, but not limited to:1. The walls and shelves around the dish sink including the area below the sink.2. The floor below the cook line, prep coolers and counters.Please have these areas/items cleaned and sanitized.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several open food containers were observed in the prep cooler.**Ensure all food items under storage are protected from contamination at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not adequately sanitizing dishes. The sanitizer concentration measured at 10ppm.**Have the dishwasher repaired to ensure it supplies sanitizer at adequate concentrations.-Revert to manual dishwashing pending when the dishwasher is repaired.
    • 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?
      • Recent pest control records were not available for review.**Ensure pest monitoring activities are carried out at least once a month and adequate records for these activities are maintained and available for review when required.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1.Holes were observed in the wall behind the bulk flour bins.2.The wall finishing above the dry storage area was observed to be in disrepair.3. The caulking between the wall and the dish sink was in disrepair. **Have the walls repaired to ensure they are smooth, nonabsorbent to moisture and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment/utensils were observed to be dirty/dusty or covered with food debris:1. The prep cooler.2. The bulk storage bins.Please have these items cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items were observed to be dirty/dusty or covered with grime/food debris including, but not limited to:1. The walk-in freezer walls and floor.2. The walls and shelves around the dish sink including the area below the sink.3.The stainless-steel cupboard adjacent to the bulk flour bins.4. The floor below the cook line, prep coolers and counters.5. The wall around the dry storage area.6. The dry storage shelves.7. The walk-in cooler door and door handle.Please have these areas/items cleaned and sanitized.
  4. Risk Management Inspection

    3 infractions

    • 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?
      • 1) A gap was observed alongside the bottom of the exterior door and around the interior storm door located at back of the facility.Please install weatherstripping to prevent the entry of pests into the facility.2) Pest activity was observed in the utility room located at the back of the facility. One mouse was caught in a mouse trap according to the latest pest control report.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Please monitor the pest activity and adjust the frequency of treatment accordingly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles located in the kitchen were observed with water damage.Please ensure the source of the leak has been addressed and repair or replace the water-stained ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:- The vents, ceiling tiles, and light covers- The pull string on the heaterPlease clean the indicated areas. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three bins of raw sliced beef were observed to be out at room temperature. The internal temperature of the meat was tested using a probe thermometer and read 8.6C. Perishable foods, such as raw beef, must be kept out of the danger zone (4C - 60C), as most harmful bacteria can double every 20 minutes and produce toxins in this environment. Food should not remain in the danger zone for more than 2 hours to prevent the risk of foodborne illness.The operator promptly stored the bins of raw sliced beef in the walk-in cooler measuring 4C and below.
    • 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?
      • 1) A gap was observed alongside the bottom of the exterior door and around the interior storm door located at back of the facility.Please install weatherstripping to prevent the entry of pests into the facility.2) Pest activity was observed in the utility room located at the back of the facility. One mouse was caught in a mouse trap according to the latest pest control report.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Please monitor the pest activity and adjust the frequency of treatment accordingly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles located in the kitchen were observed with water damage.Please ensure the source of the leak has been addressed and repair or replace the water-stained ceiling tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:- The shelf underneath the wok burner- The floors around the bulk ingredient containers- Underneath all kitchen equipment- The vents, ceiling tiles, and light covers- The pull string on the heaterPlease pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is a significant accumulation of food debris and spillage on the sliding doors and floors of the walk-in cooler.Thoroughly clean this area.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Contaminated cleaning cloths were kept on the prep counters.Ensure that cleaning clothes are kept in the chlorine sanitizing solution at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A container of raw chicken was stored above produce and ready to eat foods in the walk-in cooler.Ensure raw meat is stored below ready to eat food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ongoing violations:1. Food items in the walk-in cooler and prep cooler were uncovered.Obtain lids or covers for the food items to prevent contamination.2. Used tongs are stored at room temperature contaminated with food debris.Please store the tongs in a sanitizing solution or wash in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Obtain a probe thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require thorough cleaning and sanitization:1. Bulk storage bins2. Prep table with knife storage3. Interior of the prep coolers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is a significant accumulation of food debris and spillage on the sliding doors and floors of the walk-in cooler.Thoroughly clean this area.2. Food items and containers are cluttered in the walk-in cooler.Organize the items in the walk-in cooler.
  8. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were kept on the counter.Cleaning cloths was promptly removed and kept in the sanitizing bucket at 100 ppm.2. Sanitizing solution was measured at 10 ppm at the front retail handwashing sink.Fresh sanitizing solution was prepared at 100 ppm.Ensure sanitizing solution are regularly tested and must be discarded after 2 hours.Previous violations:1. Cleaning cloths were kept on the counter.2. No sanitizing buckets available.Sanitizing buckets were promptly prepared at 100 ppm and new cleaning cloths were kept therein.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ongoing violations:1. Food items were brought out in bulk quantities.Ensure food items are brough out in small quantities and have a time that ensure food are not being out for more than two hours.2. Food items in the walk-in cooler and prep cooler were uncovered.Recurring violations:1. Food items in the walk-in cooler were uncovered.2. Food items in the prep cooler were uncovered.3. Nonfood grade container was placed directly on the food in the prep cooler.Previous violation:Many foods in the walkin cooler are uncovered. Cover food containers with a lid or cover.
    • 09. Are chemicals stored and handled in a safe manner?
      • Food handler was pouring bleach directly inside the sanitizing bucket.Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water to give a concentration of 100—200 ppm.Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Recurring violations:1. Food were brough out at room temperature in large quantities.Ensure foods are not out for more than two hours.Food must be brought out in small quantities during lunch time and ensure a timer is available to track how long the foods have been out for. Alternatively, display a time stamp on the food containers.2. Food were being thawed under running water at 8°C.Foods were promptly kept in the walk-in cooler.During thawing food must continue to be thawed in the walk-in cooler when they are measured at 4°C.Previous violations:1. Eggs and dumplings were kept on the counter in large quantities at 10°C and 13°C respectively.2. Ground beef was being thawed under cold running water at 15°C.3. Rice was kept in large portions at 10°C.4. Whole chicken was submerged in water to thaw at 9°C.5. Walk-in cooler was measured at 6.5°CFoods measured at room temperature were discarded.Foods being thawed were promptly stored in the cooler.Thawing of potentially hazardous foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water. Foods must be cooled rapidly in ice bath or served in small portions.
    • 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?
      • July 24- no observed droppings in premise. PCO record for July 15 indicated capture in front area. Continue to keep lower shelves and floor areas clear for sanitation and for pest control monitoring. Keep screen door closed properly when back door is open.
    • 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?
      • 1. There was a gap at the back door, weatherstripping was ripped and in disrepair.2. No pest control record available.
    • 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?
      • Valid food handling permit was displayed.Previous violation:Expired food handling permit was displayed.
  9. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were kept on the counter.2. No sanitizing buckets available.Sanitizing buckets were promptly prepared at 100 ppm and new cleaning cloths were kept therein.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations:1. Food items in the walk-in cooler were uncovered.2. Food items in the prep cooler were uncovered.3. Nonfood grade container was placed directly on the food in the prep cooler.Previous violation:Many foods in the walkin cooler are uncovered. Cover food containers with a lid or cover.
    • 09. Are chemicals stored and handled in a safe manner?
      • Food handler was pouring bleach directly inside the sanitizing bucket.Mix ½ to one teaspoon (2 to 5 mL) bleach into 1 litre water to give a concentration of 100—200 ppm.Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs and dumplings were kept on the counter in large quantities at 10°C and 13°C respectively.2. Ground beef was being thawed under cold running water at 15°C.3. Rice was kept in large portions at 10°C.4. Whole chicken was submerged in water to thaw at 9°C.5. Walk-in cooler was measured at 6.5°CFoods measured at room temperature were discarded.Foods being thawed were promptly stored in the cooler.Thawing of potentially hazardous foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water. Foods must be cooled rapidly in ice bath or served in small portions.
    • 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?
      • July 24- no observed droppings in premise. PCO record for July 15 indicated capture in front area. Continue to keep lower shelves and floor areas clear for sanitation and for pest control monitoring. Keep screen door closed properly when back door is open.
    • 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?
      • 1. There was a gap at the back door, weatherstripping was ripped and in disrepair.2. No pest control record available.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Fly strips were hung above food prep area in the kitchen.Fly strips were removed.
    • 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?
      • Expired food handling permit was displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Non-food grade containers were being used.2. Scoops without handles were stored inside the bulk food container.3. Rice scoops were stored in water at 22°C.4. Cutting board surface kept on the prep cooler was scratched and insanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Kitchen was dirty. Kitchen and hard-to-reach areas in the kitchen requires deep cleaning.2. Bulk food container lids were accumulated with food debris.3. Kitchen ceiling was accumulated with dust and grime.4. The floor of the walk-in cooler was dirty.5. Walk-in cooler fan condenser cover was accumulated with dirt and grime.6. Walk-in freezer was dirty.7. Ventilation canopy filters were accumulated with grease deposits and other residues.8. There was buildup of dirt on the soup pot. Previous violation:-Dust on fan grill in walk-in cooler-Bins for flour/salt- floor has buildup of flour and other dry goods spilled.-reach-in sliding glass pane for walkin cooler is greasy-dust on high shelving in kitchen areasEnsure all areas are cleaned and maintainted in a clean manner