Cluck n Cleaver
210 - 151 Walden Gate SE Calgary AB T2X 0R2 · Food - General
7 inspections
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on sanitizer spray bottle located in back prep area.(Repeat violation from previous inspection)Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was not provided in small cooler in use to store portioned sauces located in front area.(Repeat violation from previous inspection)Requirement:Provide thermometer in the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris under and in between equipment in front prep area.(Repeat violation from previous inspection)Requirement:Clean the above noted areas.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- No label was provided on sanitizer spray bottle located in front prep area.Requirement:Provide label on spray bottle to identify its contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was not provided in one prep cooler located in front area.(Repeat violation from previous inspection)Requirement:Provide thermometer in the cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One shelf in glass door cooler was lined with cardboard making surface rough and non-washable.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the shelf.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris under equipment in front prep area.Requirement:Clean the above noted areas.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was not provided in one prep cooler located in front area.Requirement:Provide thermometer in the cooler.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dish washer was overflowing due to faulty spinner.Requirement:Repair or replace the spinner to stop overflow.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris under equipment in back dish washing and storage area.Requirement:Clean the above noted areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Temperature of glass door cooler located in the cooking area was 10 C.Requirement:Ensure that temperature of the cooler is maintained at 4C or less before storing perishable foods in it.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Single use straws were stored under hand washing sink in cooking area.b) Coke bottles were stored directly on floor in back area.Requirement:a) Do not store any utensils under hand washing sink to prevent contamination.b) Store food/drinks at least 15 cm off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- a) No label was provided on sanitizer spray bottle located in cooking area.b) Concentration of quat measured 800 ppm in second sanitizer spray bottle located in cooking area.Requirement:a) Provide label on spray bottle to identify its contents.b) Ensure that concentration of quat is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Temperature of glass door cooler located in cooking area was 13.2C and internal temperature of perishable foods stored in this cooler were: deep fried chicken at 8.9C, 11.3C, cheese curds at 13 Cb) Digital thermometer installed on this glass door cooler was showing incorrect temperature.Requirement:a) Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Chicken at 11.3C and cheese curds at 13 C were discarded.-Chicken at 8.9 C was moved to another cooler.b) Provide accurate thermometer for the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of coleslaw stored on ice was 9.5C located in cooking area.Requirement:Ensure that coleslaw is stored at 4C or less.coleslaw was moved to the cooler during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Accumulation of meat juices at the bottom shelf of upright cooler located in back area.Requirement:Clean the bottom shelf of this cooler.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions