Dirtbelly
220 - 225 6 Avenue SW Calgary AB T2P 1N2 · Food - General
5 inspections
- Risk Management 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)?
- Quat test strips were unable to be located by staff at the time of the inspection. Please locate or obtain quat test strips to be able to test and verify the concentration of surface sanitizer solutions. Please store test strips in a location that is easily accessible and train staff on where they are located/how to use them.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A stainless-steel bowl was being used as a bulk scoop for the dry quinoa. Please replace with a handled scoop to prevent hand contact with the bulk ingredients when scooping.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were unable to be located by staff at the time of the inspection. Please locate or obtain quat test strips to be able to test and verify the concentration of surface sanitizer solutions. Please store test strips in a location that is easily accessible and train staff on where they are located/how to use them.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser for the back kitchen hand washing sink was empty at the time of the inspection. Staff restocked the paper towel during the inspection. Please ensure that all hand-washing sinks are always stocked with hand washing supplies.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towels were not stored in a dispenser at the front service area hand-washing sink. Please ensure paper towels are stored in a proper dispenser that protects them from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- - The sanitizer bottle was unlabeled.*Staff have labeled the bottle. Please ensure that all chemicals are properly labelled at all times to prevent the mixing of sanitizers with non-food-safe chemicals.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- - Staff was unable to produce test strips for the quats sanitizer upon request.*Please ensure that test strips for the food-safe sanitizer are available and that the concentration is tested daily, or whenever a new solution is prepared.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- - Expired permit was displayed at the time of inspection.*Staff corrected the violation onsite. Please ensure that a valid permit is prominently displayed for public viewing at all times.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
0 infractions