Skip to content
Loading map…

Chuck N Shoulder

510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

3 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer measured at 0 ppm. - The operator prepared a fresh sanitizer and was measured at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A manual thermometer was not provided in the coolers.
    • 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?
      • 1. Mouse droppings were observed under the handwashing sink, under prep coolers, and under the dishwashing sink.2. Gap was observed under the leading to the hallway.
    • 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 handling permit was not displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer door is broken and the freezer walls had insulation showing. - Repair/ replace the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**1) Line cooler handles were greasy and starting to accumulate debris behind the handle.- Ensure regular clean of high touch point surfaces are done.2) Grease and debris accumulation on vent canopy.- Ensure vent canopy is cleaned more often with a routine schedule. 3) Grease and debris accumulation behind the cook line.- Ensure cleaning is done for this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding** Cleaning required in the following areas:- Hand sink handles as it has significant grease build-up. - Hard to reach areas such as underneath the prep coolers.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed on the food contact surfaces. **Please ensure cleaning cloths are used only once and/or submerge in the 200ppm QUATS or 100 ppm chlorine sanitizer if reusing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover above the cooking stove in the back kitchen is broken from the left corner. **Please repair as pieces can break off and fall into the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**1) Line cooler handles were greasy and starting to accumulate debris behind the handle.- Ensure regular clean of high touch point surfaces are done.2) Grease and debris accumulation on vent canopy.- Ensure vent canopy is cleaned more often with a routine schedule. 3) Grease and debris accumulation behind the cook line.- Ensure cleaning is done for this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in the following areas:- Hand sink handles as it have significant grease build-up. - Hard to reach areas such as underneath the prep coolers. 2. Tape was observed on the cabinet freezer in front of the house, which is not easily cleanable. **Please remove the tape and clean the area.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was obstructed with many objected stored in front of the basin.- Ensure hand wash sink is always kept free from obstructions and easily accessible.- Corrected during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling light cover is starting to come off above the cook line.- Repair the cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Line cooler handles were greasy and starting to accumulate debris behind the handle.- Ensure regular clean of high touch point surfaces are done.2) Grease and debris accumulation on vent canopy.- Ensure vent canopy is cleaned more often with a routine schedule. 3) Grease and debris accumulation behind the cook line.- Ensure cleaning is done for this area.