Chicko Chicken
145 - 8835 Macleod Trail SW Calgary AB T2H 0M2 · Food - General
5 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning clothes noted on the preparation counters. Staff was instructed to submerge the cleaning clothes inside the sanitizer solution buckets.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A used food-grade glove was found inside the batter bowl. Staff were instructed to discard the glove, as gloves are intended for single use only and should not be stored inside the bowl for reuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer was present to verify the temperature of cooked food items. Please purchase a probe thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- "Reoccurring violation"-running out of chlorine test papers. No test strips were provided to verify concentration of chlorine in sanitizer solution.( Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
- 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?
- Update: a) Rubber seal between the middle of main door was maintained in good repair, no gaps noted, however there was a gap beneath the door. Please seal the gap. b) Pest control records were not maintained. Previous report violations:a) Rubber seal between the middle of main door was broken leading to a gap, which could allow entry of pest/vermin.b) Manual pest control records were not located. (Repeat violations from previous inspection)Requirement:a) Replace rubber seal to seal the gap.b) Maintain test control records on monthly basis.AHS pest control check list emailed to the operator to self-manage pest control.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine in sanitizer solution.( Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink in prep area was blocked with a water jug kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
- 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) Rubber seal between the middle of main door was broken leading to a gap, which could allow entry of pest/vermin.b) No pest control records were maintained.( Repeat violations from previous inspection)Requirement:a) Replace rubber seal to seal the gap.b) Maintain test control records on monthly basis.AHS pest control check list emailed to the operator to self-manage pest control.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of one white upright cooler was 11 C and internal temperature of chicken stored in this cooler was between 6C-8C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Chicken was moved to another cooler during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
- 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) Rubber seal between the middle of main door was broken leading to a gap, which could allow entry of pest/vermin.b) No pest control records were maintained.Requirement:a) Replace rubber seal to seal the gap.b) Maintain test control records on monthly basis.AHS pest control check list emailed to the operator to self-manage pest control.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bottle of sanitizer solution was 0ppm for chlorine. Ensure all surface sanitizer solution are prepared and readily available at 100ppm chlorine solution.- Staff remade solution onsite (1/2 teaspoon of bleach with 1 litre of water).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Bags of frozen raw chicken stored directly above and/or beside potato and yam fries in the chest freezer.- Please ensure raw meats are stored separately from ready-to-eat and other food products as there is a potential for cross-contamination during storage.- Staff was requested to move the fries to a separate freezer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions