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Eggoholic

3140 - 4150 109 Avenue NE Calgary AB T3N 2B3 · Food - General

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes, observed on counters. Please ensure cleaning clothes when not in use is submerged in a sanitizer solution after use.Sanitizer found in the facility is not an approved sanitizer. An approved sanitizer in order to be approved for use in a food establishment, alternative chemical sanitizersmust meet the following criteria:1. The product must have a DIN number and be approved as a "low level disinfectant" by the Canadian Food Inspection Agency (CFIA);http://active.inspection.gc.ca/scripts/fssa/reference/compresults.asp?lang=e&cmp=C0372. Solutions must be made up and used according to manufacturer's instructions; and3. Operator must have suitable testing equipment to measure the concentration of theactive ingredient; and4. Operators must test the concentration at suitable intervals; and5. The product must be suitable for use on food contact surfaces.6. All cleaning and sanitizing agents must be listed in the food establishment’sSanitation procedures as per Section 29(2)(b), Food Regulation.Please obtain an approved sanitizer and its test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ensure personal items such as cell phones are not stored on areas of food preparation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw whole eggs observed to be stored in room temperature. Please ensure eggs are being held at 7 degrees C or less.Portion of the prep cooler temperatures observed to be 8-13 degrees C, please ensure prep cooler can maintain 4 degrees C or lower. Foods on the top portion should be covered to keep temperatures in compliance. Do not leave cook rice out in room temperature. Rice was measured to be at 12 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain test strips for an approved sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handwashing sink was obstructed, please ensure handwashing sink allows convenient access to all food handlers. - Corrected during inspection, items were removed blocking the handwashing station.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy food and grease build up observed on the floors, walls of the cook line, including underneath equipment, in-between, and on top of equipment.Please also clean the fume hood, and high touch surface areas such as prep cooler door handles, walk-in-cooler door handles etc. Please remove all cardboard in the walk-in-cooler, please also remove cardboard in the cookline daily if used to capture spilled food. Do not leave overnight.
  2. Initial Inspection

    0 infractions

  3. 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?
      • There was a gap under the front doors. Please install proper door sweeps to eliminate gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The interior side of the door of the mop sink was not finished. Please finish the door so it is smooth, nonporous and easily cleanable.2) The walk-in cooler was missing a light source. Please install.3) The bathroom door that opens near the dining area was missing a self-closure device. Please install.