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Delish Dining

29 - 5315 17 Avenue SE Calgary AB T2A 0W2 · Food - General

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the chest deep freezer as spilled food debri was observed on the bottom.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The operator uses bowls to dispense bulk food items from containers.- Use scoops to dispense bulk food from bins and store scope in such a manner so that handles of the scoop should not touch food in the bin.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 7 boxes of frozen fish were stored outside on the shelving unit3C. Internal temperature of fish measured to be 4.- Store meat at or below 40 degrees Celsius.Use one of the following methods of thawing food.1. Under cold running water2. At 4 C (in cooler)3. Directly cooking.4. MicrowavingThe boxes were moved to cooler during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The men's washroom faucet wobbly/disrepair. - Repair the faucet.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The operator uses bowls to dispense bulk food items from containers.- Use scoops to dispense bulk food from bins and store scope in such a manner so that handles of the scoop should not touch food in the bin.
    • 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 did not have max/min waterproof thermometer.- Have a max/min waterproof thermometer to confirm dishwasher temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls by the dishwashing area appeared to be dirty.- Clean and sanitize walls around the dishwashing area.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat packages were stored at room temperature for thawing.Operator moved the meat packages to the cooler during inspection.Ensure to thaw food in the cooler or under cold running water or directly cooking it or microwaving it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility uses commercial hot temperature dishwasher where temperature was measured to be 40C.Ensure to repair the dishwasher. Use single use disposable dishes/utensils until dishwasher is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser and soap dispenser were not working.Ensure to repair or replace the dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bottom shelf of meat freezer was dirty with food debris.Ensure to clean and sanitize it.