Court of Appeal of Alberta Servery
2020N - 601 5 Street SW Calgary AB T2P 5P7 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Chicken on the buffet line was hot held at 42C to 48C (internal temperature) and mashed potatoes 54C (internal temperature). The water in the basin of the hot holding unit measured 30C. Ensure that all potentially hazardous high risk food is hot held at 60C or above.2. Cooked eggs (10C external temperature) and other perishable foods were stored above 4C on the buffet line. Food items were stored in improper ice baths as the ice was not surrounding the food container. Ensure that all potentially hazardous high-risk foods are stored at 4C or less. Discussed how to store food in a proper ice bath and operator directed to move all perishable foods into a proper ice bath before the end of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl was being used as a bulk scoop in the rice bulk bin. Please ensure all bulk scoops have handles to protect from food handlers coming into contact with the bulk food item. The scoop was switched out for a scoop with a handle by the operator.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?