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Dahlak Al Food Store - Food

101 - 1208 14 Avenue SW Calgary AB T3C 0V9 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest style freezer located at the south end of the meat cutting area had a damaged lid. The lid was not well fitting and it was falling apart.Repair or replace the lid.
  2. Monitoring Inspection

    13 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ***Outstanding violation - noted March 20, 2025***Dry ingredients are partitioned into smaller portions and did not have a label. All foods must be labelled to indicate the source of the food. Label the food with the name of the facility, the ingredients, and the expiration date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared.Bleach water solution was prepared during inspection. Concentration measured 200 ppm. Ensure that food contact surface sanitizer solution is prepared and readily available for use at all times.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member working in the meat cutting area had long hair that was not being restrained.Long hair must be restrained to help prevent physical contamination of food with hair, and to prevent hair from touching food and food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was being stored above ready to eat food (vegetables).Ensure that ready to eat food is stored above and away from raw meat and raw eggs.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A roll of plastic food wrap was being stored directly on the floor by the walk-in cooler. Food wrap must be stored at least 15 cm (6 inches) off the ground and in a way that protects it from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was only one drain plug available for the three compartment dishwashing sink.At least two well-fitting drain plugs must be available for the three compartment dishwashing sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff demonstrated dishwashing procedures in use in the facility. A sanitize step was not being preformed.Proper manual dishwashing procedures are as follows:- Scrape any food debris that remains.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine based sanitizer available during inspection (bleach), use 1/2 a teaspoon bleach per litre of water (100 ppm).- Fully submerge in sanitizer for 2 minutes.- Air dry
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The faucet at the three compartment sink could only reach the middle basin.Replace the faucet for the three compartment sink so that the faucet reaches and is able to fill water into all three basins of the three compartment sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink for the meat cutting area was non-functional. The faucet had been removed.Repair or replace the hand washing sink so that it is functional.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the meat cutting area were damaged, with the outside layer coming off of some.Replace the damaged ceiling tiles with ceiling tiles that are smooth, non-absorbent to moisture, easy to clean and intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest style freezer located at the south end of the meat cutting area had a damaged lid. The lid was not well fitting and it was falling apart.Repair or replace the lid.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the walk-in cooler door had blood splatter from meat.Clean and sanitize the inside of the walk-in cooler door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unused Styrofoam trays (small rectangle ones) were soiled and were located close to an open garbage can.Trays were discarded during inspection. As discussed, locate garbage cans away from food and food contact surfaces and in a way that contaminates neither.
  3. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • ***Outstanding violation - noted March 20, 2025***Dry ingredients are partitioned into smaller portions and did not have a label. All foods must be labelled to indicate the source of the food. Label the food with the name of the facility, the ingredients, and the expiration date.
  4. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Dry ingredients are partitioned into smaller portions and did not have a label. All foods must be labelled to indicate the source of the food. Label the food with the name of the facility, the ingredients, and the expiration date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The meat slicer in the preparation area is not adequately sanitized. The operator stated the meat slicer is simply wiped down with soap and water at the end of the day. Meat slicers must be cleaned and sanitized every 4 hours to remove contamination. It must also be sanitized with an approved sanitizer of either chlorine (bleach) or quats solution. Ensure all components of the meat slicer is open to thoroughly clean the inside and the blades. Clean with soap and water then sanitize.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available at the time of the inspection. Ensure a sanitizer solution of either 100-200ppm of chlorine (bleach) or 200ppm of quats is made daily and readily available for all staff members to use. Cleaning with only water does not adequately remove contamination. The operator made a sanitizer solution of 100ppm of chlorine at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand sink in the preparation area was blocked by boxes. The designated hand sink must be available to perform hand hygiene at all times. Refrain from storing any articles near the hand sink. The operator removed the boxes at the time of the inspection.
  5. Risk Management Inspection

    1 infraction

    • 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?
      • There is no pest monitoring program in place in the facility. Discussed requirement to monitor for pests in the facility, and to keep at least monthly records of pest monitoring/ control activities.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer that requires a final potable (fresh) water rinse was in use (Lemon Tree).Food contact surface sanitizer must be one that does not require a final potable water rinse. Operator switched the bottle out for a bottle of bleach instead. Facility already had chlorine test strips to use with the bottle of bleach.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The west (right) side display cooler in the meat cutting area had an ambient air temperature of 12 degrees Celsius. Internal temperature of meat stored in the cooler measured 10 degrees Celsius.Have the cooler repaired. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius 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?
      • Liquid soap was not available at the hand wash sink.This was corrected during inspection and a countertop bottle of soap was brought to the hand wash sink. Ensure that hand washing supplies are available at the hand wash sink at all times.
    • 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?
      • There is no pest monitoring program in place in the facility. Discussed requirement to monitor for pests in the facility, and to keep at least monthly records of pest monitoring/ control activities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The inside of the band saw had meat debris accumulation.Clean and sanitize the inside of the band saw and ensure that it is cleaned and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A raw wood shelf was present in the walk-in cooler on the west side of the cooler. Blood from meat was present on the shelves.Remove the unfinished wood shelf and replace with a shelf that is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.