Skip to content
Loading map…

Clay Pot

2122 Crowchild Trail NW Calgary AB T2M 3Y7 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine spray bottle sanitizer solution was measured at 800 ppm. - Staff member made a new sanitizer solution for the spray bottle which measured at 100ppm. Have the sanitizer solution tested when new solution is made.2. Wet reusable cleaning cloth was on the food prep counter. - A fresh sanitizer bucket was prepared, measured at 100 ppm, and the cleaning cloths were kept in it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of Japanese cake filled with sweet red bean were on the floor of the walk-in freezer. - All food must be at least 6" off the ground.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food safe surface sanitizer was prepared during inspection. Please ensure that sanitizer is prepared at all times during operating hours
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Insert of garlic was moved to cooler during inspection. Garlic measured 11C2. Line cooler lid was closed during inspection. Items (shrimp, cut vegetables) in the top of the cooler measured between 9-12C)3. A large insert of raw meat stored at room temperature was moved to the cooler during inspection. Meat measured 12CPlease ensure that all items requiring refrigeration are maintained at a temperature of 4C or less 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?
      • Metal bowls were stored in the hand wash sink. Bowls were removed and sent to dish during inspection. Please ensure that the hand wash sink remains unblocked at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Areas of the ceiling over the cook and prep lines had an accumulation of dust2. The back prep and storage areas are clutteredPlease clean and organize the kitchen areas and remove clutter
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in bucket was way too strong. - Mix 1/2 teaspoon of unscented household bleach per liter of water. Chlorine sanitizers must be used at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils placed in handwashing sink in the kitchen at the time of inspection. - Do not use the handwashing sink for anything other than handwashing. Ensure the handwashing sink is accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the dishwasher is greasy and requires cleaning. - Clean and maintain in a clean and sanitary manner.