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Chicken on the Way

114 - 5401 Temple Drive NE Calgary AB T1Y 3R7 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop bucket was stored close to a shelving rack of clean utensils, with mop handle touching the utensils.- Operator relocated mop bucket during inspection. Ensure to store mop bucket in the designated area away from clean utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked fries and fritters were noted being stored in cooler at 19.4C and 18.2C. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The fries and fritters were discarded during inspection.
  2. Monitoring Inspection

    0 infractions

  3. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food items in the walk-in and upright cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked French Fries were noted being stored at room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The fries were moved to the cooler afterwards.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Portable ventilation fans were being used above the food preparation area. The inspector instructed the staff to remove the fans.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.