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Enjoy House

122 16 Avenue NE Calgary AB T2E 1J5 · Food - General

6 inspections

  1. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of grime inside of the juice dispenser and around the spout. Thoroughly clean and sanitize the juice dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris and meat juice spillage throughout the kitchen area including underneath the wok station and fryer, underneath and behind the chest freezers. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests.Thoroughly clean the indicated areas.
  2. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed raw fish thawing in standing water inside the prep sink. The temperature measured 7C. Thawing in standing water at room temperature will allow bacteria to grow. Safe thawing practices consist of the following: - Under cold running water - In the cooler - In the microwave - Cooking directly The operator turned on the cold water tap during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand sink was blocked by a large bucket. The designated hand sink must be easily accessible at all times to perform hand hygiene. Refrain from placing any items or food inside the hand sink. The operator removed the bucket during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris and meat juice spillage throughout the kitchen area including underneath the wok station and fryer, underneath and behind the chest freezers. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests.Thoroughly clean the indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed the operator washing their hands without soap. Proper hand hygiene consists of the following: 1. wetting the hands with warm water 2. applying soap 3. Lathering throughout the hands 4. Rinsing off the soap 5. Drying with paper towels This process must take at least 20 seconds to remove contamination from the hands. Informed the operator on how to properly wash the hands during the inspection and observed adequate hand hygiene.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bucket of ginger and a bag of onions stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator stored the ginger and onions on the shelf during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncovered food observed in the walk-in cooler. Food must be covered at all times to protect it from contamination. The operator covered the food during the inspection.2. A bag of potatoes was stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. Store food above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs were stored at room temperature and the internal temperature measured 22.7CThe temperature of raw eggs must be maintained at a minimum of 7C to prevent the growth of bacteria. Stored the eggs in the cooler when not in use. During service, create an ice bath to maintain the temperature at 7C. The operator discarded the eggs during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher measured 53C at the final rinse cycle. The high-temperature dishwasher must measure 71C at the final rinse cycle to adequately sanitize equipment and utensils. Repair the dishwasher.Informed the operator on how to perform manual dishwashing using a two-compartment sink: - Scrape off remaining food - Wash and rinse in the first compartment - Sanitize in the second compartment with 100ppm of bleach for at east 2 minutes - Leave to dry
    • 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?
      • Numerous flies observed throughout the kitchen area. The facility must be kept pest free for safe handling of food. Consult with a professional pest control company to address and the control the flies. In the meantime, continue to clean all areas and keep food covered at all times to protect it from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket at the double door cooler is in disrepair. - Replace gasket and ensure all foamy material is covered with a surface that is smooth, easy to clean and non-absorbent.
  5. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket at the double door cooler is in disrepair. - Replace gasket and ensure all foamy material is covered with a surface that is smooth, easy to clean and non-absorbent.
  6. Demand Inspection

    0 infractions