Deep Fried Master
107 - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General
5 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The chlorine sanitizer in the prep-area spray bottle was tested and found to exceed 200 ppm during the inspection. Ensure the solution is properly diluted to 100 ppm before using it to clean food-contact surfaces for effective sanitization while maintaining food safety.The chlorine solution was adjusted to 100 ppm during the inspection, and the operator instructed on how to properly and safely prepare sanitizer at the correct concentration
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken was observed thawing next to a flour product in the upright cooler. Ensure raw meat is stored separately from items such as flour to prevent cross-contamination.***The thawing raw chicken was relocated to a separate area during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Plastic cup was found to be used as a scoop without a handle and stored in product. Using cups as scoops increases hand contact with food/ingredients and allows the bowl’s exterior to contact the product. Obtain scoops with handles***Scoop was removed from the food container during the inspection2. Personal items were found stored with food meant for processing in the dry storage area. Please keep personal belongings separate from the food storage areas***Corrected during inspection
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were observed with no expiry date and validity could not be verified.**Please obtain new test strips that can be verified
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The following areas were observed to be greasy and covered with grime and food debris.- The areas around the deep fryer including the deep fryer itself- The floors, and hard to reach areas under and behind the kitchen equipment***Surfaces contaminated with grease and food debris can attract pests. Please clean and sanitize the indicated areas.**OUTSTANDING on 5/21/20262) The backsplash on the cookline was observed to be covered in greasy and soiled menus/recipes.***Please remove the soiled menus from the backsplash on the cookline and clean and sanitize the area. Menus can be put back up if they are printed on a surface that is smooth, cleanable, and non-absorbent. **OUTSTANDING on 5/21/20263) The area beside the handwash sink used for container storage, as well as the space beneath the sink, was observed to be disorganized making it difficult to clean and sanitize the area.***Please remove the items and clean and sanitize the indicated areas. Reorganize the containers so hard to reach areas are easily accessible for cleaning and sanitizing. ***CORRECTED
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 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?
- Mouse droppings were observed underneath the handwash sink indicated vermin activity.***Please clean the mouse droppings and sanitize the area. Please provide the most recent pest control report to the undersigned PHI to analyze and evaluate treatment frequency.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The following areas were observed to be greasy and covered with grime and food debris.- The areas around the deep fryer including the deep fryer itself- The floors, and hard to reach areas under and behind the kitchen equipment***Surfaces contaminated with grease and food debris can attract pests. Please clean and sanitize the indicated areas.2) The backsplash on the cookline was observed to be covered in greasy and soiled menus/recipes.***Please remove the soiled menus from the backsplash on the cookline and clean and sanitize the area. Menus can be put back up if they are printed on a surface that is smooth, cleanable, and non-absorbent.3) The area beside the handwash sink used for container storage, as well as the space beneath the sink, was observed to be disorganized making it difficult to clean and sanitize the area.***Please remove the items and clean and sanitize the indicated areas. Reorganize the containers so hard to reach areas are easily accessible for cleaning and sanitizing.
- 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?
- Monitoring Inspection
2 infractions
- 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?
- Mouse droppings were observed underneath the handwash sink indicated vermin activity.***Please clean the mouse droppings and sanitize the area. Please provide the most recent pest control report to the undersigned PHI to analyze and evaluate treatment frequency.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The following areas were observed to be greasy and covered with grime and food debris.- The areas around the deep fryer including the deep fryer itself- The floors, and hard to reach areas under and behind the kitchen equipment***Surfaces contaminated with grease and food debris can attract pests. Please clean and sanitize the indicated areas.2) The backsplash on the cookline was observed to be covered in greasy and soiled menus/recipes.***Please remove the soiled menus from the backsplash on the cookline and clean and sanitize the area. Menus can be put back up if they are printed on a surface that is smooth, cleanable, and non-absorbent.3) The area beside the handwash sink used for container storage, as well as the space beneath the sink, was observed to be disorganized making it difficult to clean and sanitize the area.***Please remove the items and clean and sanitize the indicated areas. Reorganize the containers so hard to reach areas are easily accessible for cleaning and sanitizing.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *CHICKEN THAWING IN SINK WITH STANDING WATER. PROPER THAWING METHODS ARE 1) IN COOLER, 2) UNDER COLD RUNNING WATER WITH AN OVERFLOW, OR 3) IN THE MICROWAVE OVEN, BUT ONLY IF IT IS TO BE USED IMMEDIATELY*
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *KNIVES BEING STORED IN BLOCK WITH SLOTS THAT CANNOT BE ADEQUATELY CLEANED. USE A WASHABLE CONTAINER INSTEAD*
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?