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7687 110 Avenue NW Calgary AB T3R 1R8 · Food - General

2 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was prepared in the facility at the time of inspection.Bleach solution was prepared by the operator which was measured at 100ppm.-Ensure that a sanitizer solution is always prepared before the start of food preparation and food handling.-The concentration of bleach must be maintained at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oil containers were being stored on the floor.-Ensure that the food is stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken in the prep cooler was measured at 10 degrees C.Eggs in an insert in the stand in cooler was measured at 9 degrees C.-Both the chicken and eggs were placed inside a different working cooler.-Ensure that the perishable food is maintained at 4 degrees or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips had expired.-Purchase valid test strips.
    • 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 was not properly displayed.-Ensure that the food permit is displayed in a conspicuous place where it is visible to the patrons.
    • 20. Do food handlers at the facility have adequate food safety training?
      • "Repeated Violation"Additional food safety training required.Take the basic food safety course online. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored inside the food containers.-Ensure that the scoops are stored in such a manner that the scoop handles do not come in contact with the food.
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used cardboards were used to drain the fat from the bacon.Use clean paper towels or rack.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat Violation:August 9, 2023, inspection. Again found a container of eggs left out at room temperature. July 12, 2023, inspection. Container of eggs left out at room temperature again. Eggs were measured at 24 degrees C.Discarded the eggs.Container of eggs were left out at room temperature. Eggs were measured at 17.6 degrees C. Discarded the eggs. Store eggs at 7.0 degrees C or below.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required.Take the basic food safety course online. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-home-study-food-safety-trad-chinese.pdf