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Chicken on the Way

27 McKenzie Towne Avenue SE Calgary AB T2Z 0S8 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thawing chicken in stagnant water in the sink**Please thaw frozen chicken in the cooler or under running cold water.
    • 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 empty at handwash sink**ensure handsinks are stocked.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rack shelves in walk in cooler were rusted making surface rough.Requirement:Refinish the shelves to have smooth surface.
  3. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Concentration of chlorine in sani pail located in front prep area was 10 ppm.b) Cleaning cloth was kept on prep counter after use.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.b) Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tong and scoop handles were stored in fries.Requirement: Keep tong and scoop handles outside of food to prevent contamination: Tong and scoop can be stored vertically with handle up.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rack shelves in walk in cooler were rusted making surface rough.Requirement:Refinish the shelves to have smooth surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Bottom shelf of upright cooler was lined with a paper sheet, and shelf under prep counter in front prep area was lined with cardboard.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove paper and cardboard lining from the shelves.