Chuen May Food Products
227 1 Street SE Calgary AB T2G 2G3 · Food - General
4 inspections
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Not addressed on this visit**The handwash sink located in the staff washroom was not supplying hot water. The operator informed the inspector that the hot water tank to that sink was located in the vacant unit next door. Handwash sinks must provide both hot and cold water at all times to ensure employees can practice proper hand hygiene.Please address the issue and ensure that hot and cold water is supplied at the handwash sink at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Not addressed on this visit**The handwash sink located in the staff washroom was not supplying hot water. The operator informed the inspector that the hot water tank to that sink was located in the vacant unit next door. Handwash sinks must provide both hot and cold water at all times to ensure employees can practice proper hand hygiene.Please address the issue and ensure that hot and cold water is supplied at the handwash sink at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not available during food processing.The operator promptly mixed a bucket of chlorine sanitizer solution with a concentration of 100 ppm. Please ensure sanitize solution is available to food handlers at all times while food processing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwash sink located in the staff washroom was not supplying hot water. The operator informed the inspector that the hot water tank to that sink was located in the vacant unit next door. Handwash sinks must provide both hot and cold water at all times to ensure employees can practice proper hand hygiene.Please address the issue and ensure that hot and cold water is supplied at the handwash sink at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions