Chicken Avenue
113 - 128 2 Avenue SE Calgary AB T2G 5J5 · Food - General
8 inspections
- Risk Management Inspection
4 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?
- **Continuing violation**Two dead mice were observed in a black tin cat trap by the back door in a nook where the waste oil container was located. Unable to determine how old the carcasses were.-Reset the trap----------1. There were mouse droppings near the front area underneath the counter. Two mice were found in November and one mouse was found in December. The facility must be kept free from pests to protect food from contamination. Contact a professional pest control operator to abate the issue and safely remove the mouse droppings. Ensure regular cleaning is conducted, store food at least 6 inches above the floor, and store food in pest proof containers.
- 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. The light cover above the two-compartment sink was cracked. Light covers must be maintained in good repair to prevent physical contamination of food. Replace the light cover.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were several bulk containers that were soiled on the interior and exterior. Bulk containers must be regularly cleaned and sanitized to prevent food debris build up and potential contamination. Thoroughly clean and sanitize the bulk containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. High-touch surfaces including light switches, door handles to the coolers and freezers, and the sliding door to the kitchen was heavily soiled. Ensure high-touch surfaces are regularly cleaned to prevent cross contamination of food. Thoroughly clean the indicated areas. 2. There was food debris, grease and grime accumulated in hard to reach areas including but not limited to the following: - Underneath the fryer/grill- Underneath shelving units - Underneath the two-compartment sink. Thoroughly clean the indicated areas and ensure regular cleaning is conducted.
- 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?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Scoops were stored inside the bulk containers, and the handle was submerged in the food.Scoops must be stored in a manner that prevents contamination of food. Store the scoops with the handle up right or in another area where it is protected from contamination. The operator removed the scoops and cleaned it at the time of the inspection. 2. Plastic containers were used as a scoop and stored inside the bulk containers. Scoops must have a handle for safe handling of food. Replace the plastic containers with a scoop that has a handle. The operator removed the scoops at the time of the inspection.3. Rice scoop was stored in stagnant water at room temperature. Utensils must be stored in the following manner: - Iced cold water <4C - Hot water >60C - Sanitizer solution: 100ppm of chlorine or 200ppm of quats The operator removed the scoop and cleaned it at the time of the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- The operators were spraying home defense max insecticide in the food establishment. Harmful chemicals must not be sprayed and used in proximity to food handling areas as this increases the risk of contamination. Refrain from spraying insecticides and harmful chemicals and consult with a professional pest control company when uncontrollable pest issues arise.
- 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 were mouse droppings near the front area underneath the counter. Two mice were found in November and one mouse was found in December. The facility must be kept free from pests to protect food from contamination. Contact a professional pest control operator to abate the issue and safely remove the mouse droppings. Ensure regular cleaning is conducted, store food at least 6 inches above the floor, and store food in pest proof containers.2. There is a gap on the bottom right side of the back exit door. Entry to the facility must be tightly fitted to prevent entry of pests. Repair or replace the weatherstripping and ensure no light is visible.
- 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. The light cover above the two-compartment sink was cracked. Light covers must be maintained in good repair to prevent physical contamination of food. Replace the light cover.2. The shelves were lines with aluminum foil and cardboard. Aluminum foil is not durable and easy to clean. Cardboard is not smooth, durable and easy to clean. Remove and refrain from using aluminum foil and cardboard to line the shelves.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were several bulk containers that were soiled on the interior and exterior. Bulk containers must be regularly cleaned and sanitized to prevent food debris build up and potential contamination. Thoroughly clean and sanitize the bulk containers.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. High-touch surfaces including light switches, door handles to the coolers and freezers, and the sliding door to the kitchen was heavily soiled. Ensure high-touch surfaces are regularly cleaned to prevent cross contamination of food. Thoroughly clean the indicated areas. 2. There was food debris, grease and grime accumulated in hard to reach areas including but not limited to the following: - Underneath the fryer/grill- Underneath shelving units - Underneath the two-compartment sink. Thoroughly clean the indicated areas and ensure regular cleaning is conducted.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Green onion slicer blades and housing were caked in debris. Operator said there was no instruction manual available.-Ensure clean-in-place equipment is fully cleaned and sanitized between uses-Operator should maintain the manual and determine how to properly clean the equipment2) Observed staff member washing large metal pan for wetting chicken but not sanitizing it before using it again.-Ensure all equipment is sanitized after washing. If it cannot be sanitized in the dishwasher, then it must be sprayed with sanitizer
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink had no cold water at start of inspection.-Ensure water for handwashing is at a usable temperature-Operator had great difficulty trying to turn on the cold water, but managed to by the end of the inspection
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- The rice paddle was stored in a container of stagnant room temperature water. The water was dumped, and an ice bath was made at the time of the inspection. Please ensure that the rice paddles are stored in an ice bath to limit the risk of pathogen growth and cross-contamination.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The front hand washing sink was not supplied with hot water at the time of the inspection. The operator was able to fix the plumbing and have hot water at the hand sink. Please ensure all hand sinks are always supplied with both hot and cold water.
- 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?
- A gap was observed along the bottom of the back exterior door. Please install a new piece of weatherstripping to close the gap and prevent pest entry.
- 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?
- Mouse droppings were observed on the floor in the front closet. Please safely clean up the droppings, sanitize the affected areas, and continue to monitor for pest activity.
- 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?
- The facilities expired food handling permit was posted. Please print and post a copy of your valid food handling permit in a location that is visible to the public.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *DISHWASHER FINAL RINSE TEMPERATURE 61C AT DISH LEVEL - REQUIREMENT IS AT LEAST 71C. MANUAL SANITIZING OF ALL DISHES/UTENSILS TO BEGIN. DISHWASHER TECHNICIAN CALLED**NOV 21ST: STILL MANUALLY SANITIZING IN SINK COMPARTMENT UNTIL REPLACEMENT DISHWASHER CAN BE PURCHASED AND INSTALLED*
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *DISHWASHER FINAL RINSE TEMPERATURE 61C AT DISH LEVEL - REQUIREMENT IS AT LEAST 71C. MANUAL SANITIZING OF ALL DISHES/UTENSILS TO BEGIN. DISHWASHER TECHNICIAN CALLED*
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *PACKING FILM REMAINS ON DEEP FRYER - THIS WAS REMOVED DURING INSPECTION*
- 23. Is the facility maintained in a clean and sanitary condition?
- *TOPS OF EQUIPMENT & FIXTURES AND OTHER HIGH SURFACES REQUIRE CLEANING*
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?