Curtis Creek
1256 12 Avenue SW Calgary AB T3C 0P3 · Food - General
4 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The residual chlorine concentration at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable. The bottle of sanitizer hooked up to the dishwasher was changed and the concentration remained undetectable.Ensure that the residual concentration of chlorine at the dish level during the sanitize cycle measures 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is making sushi rice but did not have a way to test the pH of the sushi rice. To be held at room temperature sushi rice must have a pH of 4.6 or lower (more acidic). Please obtain pH test strips or a pH meter to be able to test and verify the pH of each batch of sushi rice.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?