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Chicken Omnibus

105 - 6404 Bowness Road NW Calgary AB T3B 2B9 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was not labeled.Label clearly for the contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Measuring cup was present inside the hand wash sink.-Ensure that the hand sink is easily accessible and is properly supplied with soap, hot/cold water and single use paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard were used to line the floor and the shelves in the kitchen. The cardboards were greasy and dirty. Remove the cardboards. Clean the shelves and floor as required.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and stains noticed under the racks in the walk-in cooler.2) Hard to reach area especially under the fryers and the stove had accumulation of grease and debris.3) Cardboards was used as floor liners.4) The shelves used to store pans and other utensils was covered with grease stains, dirt and debris.5) Walk-in cooler shelves were dirty.Clean.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was measured above 200 ppm. The sanitizer bleached out the test paper.-Ensure that the bleach solution is diluted at 100 ppm, or a new sanitizer solution is prepared which is maintained at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor.-Ensure that the food is stored at least 6 inches above 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?
      • 1)No hand soap was present at the hand wash sink.2)Measuring cup was present inside the hand wash sink.-Ensure that the hand sink is easily accessible and is properly supplied with soap, hot/cold water and single use paper towels.
    • 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)No pest control records were available.-Ensure that the pest control records are maintained.2) Gap was noticed at the right bottom side of the front entrance door.-Fix the gap to prevent the entry of pests.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Teflon on the non-stick pans were scratched off. Replace these pans.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains were observed on the walk-in cooler door, prep cooler door handle and on the side surface of the prep cooler itself.-Ensure that the walk-in cooler door and prep cooler is cleaned.2) Pans, pots were covered with grease.-Ensure that the pans/pots and other utensils are cleaned and sanitized
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large massage chair was blocking the front service area.Please relocate the massage chair to allow access into the space for cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris and stains noticed under the racks in the walk-in cooler.2) Hard to reach area under the fryers and the stove had accumulation of grease and debris.3) Cardboards was used as floor liners.4) The shelves used to store pans and other utensils was covered with grease stains, dirt and debris.5)The cart used to store clean utensils was dirty.6) Heavy accumulation of dust was observed on the ventilation units, fans, light covers and ceiling tiles.7) The area under the dishwasher had stains and debris.8) No written sanitation records were available.-Ensure that the cardboards are removed as it is not a cleanable surface and clean the above-mentioned areas in 1) to 7).-Please maintain written sanitation records.
  3. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Teflon on the non-stick pans were scratched off. Replace these pans.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large massage chair was blocking the front service area.Please relocate the massage chair to allow access into the space for cleaning.
  4. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Teflon on the non-stick pans were scratched off. Replace these pans.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large massage chair was blocking the front service area.Please relocate the massage chair to allow access into the space for cleaning.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine was detected in the kitchen sanitizer spray bottle. It was made a while ago. Use 100ppm chlorine (1 teaspoon household bleach per 2 L water) to sanitize food surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of deep-fried chicken nuggets and drumsticks was left out at room temperature. Chicken nuggets @ 15.8 degrees C. and drumsticks @ 19.4 degrees C. Discarded the chicken. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Teflon on the non-stick pans were scratched off. Replace these pans.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Large massage chair was blocking the front service area.Please relocate the massage chair to allow access into the space for cleaning.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Orange Home Depot buckets were used for food. Not sure if these buckets are food grade. Use food grade buckets.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried chicken (wings and drumsticks) was stored at room temperature. Chickens were measured between 19.0 to 22.0 degrees C. Witnessed staff placing the container of pre-cooked chicken in the cooler. Chicken found inside the cooler was measured at 23 degrees C. Discarded the chicken.Provide a proposal for handling the fried chicken after the first fried step.Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink hot water tap broke off. Fix the tap and ensure both hot and cold water is available for handwashing.
    • 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) Kitchen handwash sink tap was leaking.2) Front handwash sink tap was loose. 1 to 2) Fix the sink taps. 3) Walk-in cooler light was dim. Provide more light in the walk-in cooler.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dirty paper towels were used to wrap oil squeeze bottle. Do not wrap squeeze bottle. 2) Knives were stored between the wall and prep cooler. Store knives on the knife magnet or clean container.3) Utensils stored in a container that was tied to a cart. The storage container can't be clean. Store utensils in a container that can be clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up underneath the dishwasher and grease trap.2) Grime and grease build-up on the kitchen floor's hard tor reach areas. 1 to 2) Clean these areas. 3) No cleaning schedule. Provide a clean schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the green storage shelf. Clean the shelf.