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Cluck Clucks Chicken and Waffles

50 Sage Hill Passage NW Calgary AB T3R 0S4 · Food - General

3 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were stored on the counter.2. There was no sanitizer bucket available.Chlorine sanitizer bucket was prepared at 100 ppm and new cleaning cloths were stored therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the of the walk-in cooler measured 6.3°C. The display temperature measured 45°F.Adjust the temperature to measure 4°C (40°F) or less at all times.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strip. While quat test strip was available, the facility was using Chlorine sanitizer solution.Obtain chlorine test strip to test the chlorine sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no garbage bin in the front handwashing sink.Obtain a garbage bin and line it with a garbage bag.
    • 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) Significant flies were noted in the front dining area by the glass window.Contact a pest control technician to eliminate the flies.2) Gap was noted below the back exit door.Install a weatherstripping to cover the gap and prevent the entry of pests.
    • 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) Construction materials were noted in the kitchen.2) Boxes were noted in the front dining area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The mop room area was dirty.2) The mop room sink and wall were dirty.3) The shelf in the mop room was significantly dirty.Clean the indicated areas.