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Chillies

C - 5020 17 Avenue SE Calgary AB T2A 0V6 · Food - General

8 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution used in the 3-compartment sink for sanitizing utensils measured at 50 ppm, which is below the recommended 100 ppm for effective sanitization. Inadequate sanitizer strength may not eliminate harmful microorganisms, increasing the risk of contamination.- Use bleach sanitizing solution at ~100 ppm in the sanitizing compartment.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature monitoring logs are not maintained for both walk-in coolers, preventing verification that foods are consistently held at safe temperatures.- Implement temperature logs for both walk-in coolers and record temperatures daily.
    • 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?
      • Food permit displayed was expired.- Display a valid food permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Container used for storing spoons and knives dirty. Dirty storage can contaminate utensils, increasing the risk of food contamination.- Clean and sanitize utensil storage containers regularly.- Store utensils in clean, sanitary containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist **1. Floors and hard to reach areas require deep cleaning.2. The facility does not have cleaning schedule.Ensure to prepare cleaning schedule.** The above noted violation still exists **
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist **1. Floors and hard to reach areas require deep cleaning.2. The facility does not have cleaning schedule.Ensure to prepare cleaning schedule.
  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Two pair of shoes were stored next to food and single use dishes near entrance to back area. -Jacket was hanged on the closet door in front prep area.Requirement:Store personal and miscellaneous items separately from food and food contact surfaces to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist **1. Floors and hard to reach areas require deep cleaning.2. The facility does not have cleaning schedule.Ensure to prepare cleaning schedule.
  4. Demand Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A pair of dirty shoes (food debris was deposited on the shoes) was observed under the chair by the kitchen entrance from cash register side.- Wear clean attire. 2. Staff was not wearing hair nets/cap for hair control.- Ensure to have hair control policy in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists**Walkin cooler floor appeared rusty.Ensure to repair the walkin cooler floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Eclectic outlet cover was in disrepair and hanging by the wall by the potable cooking stove opposite to three compartment sink. - Repair the electric outlet cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violations still exist **1. Floors and hard to reach areas require deep cleaning.2. The facility does not have cleaning schedule.Ensure to prepare cleaning schedule.
  5. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator was unable to explain the three compartment sink dishwashing method.- The operator was educated during inspection about the manual dishwashing.A three compartment sink method poster was sent via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists**Walkin cooler floor appeared rusty.Ensure to repair the walkin cooler floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Eclectic outlet cover was in disrepair and hanging by the wall by the potable cooking stove opposite to three compartment sink. - Repair the electric outlet cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Floors and hard to reach areas require deep cleaning.2. The facility does not have cleaning schedule.Ensure to prepare cleaning schedule.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Mop bucket filled with dirty water was stored close to clean dishes.- Store mop bucket in designated area or in mop closet.
  6. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists**Walkin cooler floor appeared rusty.Ensure to repair the walkin cooler floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard was peeling off by the dry food storage rack.- Ensure to repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Two big wall display behind the sales counter appeared dirty.Ensure to clean the displays.2. The facility does not have cleaning schedule.Ensure to prepare cleaning schedule.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers were stored on the floor.Ensure to store all the food at least 6 inches above the floor to prevent any pest issue and help in facilitating proper cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ** The violation is still outstanding**1. Mold and mildew growth along caulking around back hand sink and 3 compartment dish washing sinks.2. Hole observed in the wall, inside furnace roomEnsure all surfaces are smooth, non-porous, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walkin cooler floor appeared rusty.Ensure to repair the walkin cooler floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hard to reach areas, floors (underneath dishwashing sink), walls and shelves in back food preparation area appeared dirty with smoke and food debris.Ensure to clean all the walls, floors and shelves.2. Two big wall display behind the sales counter appeared dirty.Ensure to clean the displays.3. The facility does not have cleaning schedule.Ensure to prepare cleaning schedule..
  8. Risk Management Inspection

    1 infraction

    • 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. Missing wall tiles behind hand sink in the front prep area2. Mold and mildew growth along caulking around back hand sink and 3 compartment dish washing sinks3. Hole observed on wall inside furnace roomEnsure all surfaces are smooth, non-porous, and easy to clean.