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Desi Hood

49 Savanna Boulevard NE Calgary AB T3J 2E3 · Food - General

3 inspections

  1. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot packaged foods in plastic containers were kept at room temp. Foods measured approximately 46 degrees Celsius. Operator immediately placed food into hot holding unit.- Maintain hot foods in hot holding unit at 60C or higher and maintain at least 60C during delivery.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***Paint was chipping off the wooden base for the floor mixer. Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Aluminum foil was used to line metal shelf above clean utensils, and on top of food prep table and small shelving rack in the kitchen. Foil was observed visibly tearing and flaking off.- Operator is to ensure foil paper is removed from all surfaces.- Ensure food prep and storage surfaces are smooth, non-absorbent, durable, and easily cleanable.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Multiple garbage bags containing recycled items were observed stored in the utility room, making the mop sink hard to access at the time of inspection. - Operator was advised to ensure regular and timely disposal of recycling items. Garbage must be kept away from any food, equipment, utensils, and food-contact surfaces.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet and dirty washcloth was observed stored on food prep table in the kitchen. - Operator is to ensure that washcloths are stored in sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Disposable portion cups were being used as scoops for bulk items were covered in product and stored inside the bulk containers. Operator removed disposable cups from bulk ingredients.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients.2. Two opened metal cans containing food were stored in the walk-in cooler. Operator voluntarily transferred food item to a food-grade container and discarded the smaller can.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.3. Staff personal items (laptop) was stored on food prep counter in the back kitchen. Nail clipper was also observed on food storage shelf.- Keep personal items away from food prep surfaces/storage areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing sanitizer (bleach) solution was not appropriately labeled at the time of inspection.- Please properly label all bottles/containers that contain chemicals at the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot packaged foods in plastic containers were kept at room temp. Foods measured approximately 46 degrees Celsius. Operator immediately placed food into hot holding unit.- Maintain hot foods in hot holding unit at 60C or higher and maintain at least 60C during delivery.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Ongoing Violation***Paint was chipping off the wooden base for the floor mixer. Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Aluminum foil was used to line metal shelf above clean utensils, and on top of food prep table and small shelving rack in the kitchen. Foil was observed visibly tearing and flaking off.- Operator is to ensure foil paper is removed from all surfaces.- Ensure food prep and storage surfaces are smooth, non-absorbent, durable, and easily cleanable.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Multiple garbage bags containing recycled items were observed stored in the utility room, making the mop sink hard to access at the time of inspection. - Operator was advised to ensure regular and timely disposal of recycling items. Garbage must be kept away from any food, equipment, utensils, and food-contact surfaces.
  3. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Hot packaged foods for tiffin service were kept at room temp awaiting delivery; foods measured approximately 40C. Maintain hot foods in hot holding unit at 60C or higher, and maintain at least 60C during delivery. Owner immediately placed food into hot holding unit.2) A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Quats sanitizer was diluted to 100 ppm in the sanitizing step of the manual dishwashing procedure. The quats solution was automatically calibrated to dispense at 200 ppm (correct concentration) - please do not dilute.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips for quats were not provided. Please obtain.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was out of service. Please repair immediately. Ensure soap and paper towel dispensers are properly stocked. Owner stated it will be replaced end of week.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was chipping off the wooden base for the floor mixer. Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cans were used to store foods on the prep line. Please remove cans and replace with containers that are easy to clean. Do not reuse cans.