European Market
7145 11 Street SE Calgary AB T2H 2S1 · Food - General
11 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Food preparation/handling was observed in open area in the back kitchen area.- Operator is to ensure this area is appropriate for food preparation.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops for bulk items and were stored in the containers and covered in product.- Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Cheese department: Paper towel dispenser was not available at the handwashing sink.- Operator is to ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold-running water supply.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Back Kitchen: Handwashing sink was loose and not properly attached to the wall.- Please ensure handwashing sink is properly secured.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Mechanical dishwasher still needs to be connected to detergent and rinse aid.- Please have these solutions hooked up to the machine.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Current hot water tank for Cafe is 23L and each dishwasher cycle is 2.5L. PHI Amanda Yim has discussed hot water tank requirements with operator, Darren, and getting a larger hot water tank (at least 100L - 150L boxed in) or a tankless system to adequately supply hot water for the cafe.
- 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) Concrete floor around the plumbing line under sink in the cafe is not even and unfinished concrete. - Ensure the floor is smooth, non-absorbent, and easily cleanable.2) Concrete floors in the cafe, walk-in cooler, and throughout the rest of the newly expanded space have deep cracks that can easily harbour dirt and debris.- Fill in the hole and ensure the floor is smooth, non-absorbent, and easily cleanable.3) All washroom doors are not self closing.- Install self closing doors.4) No baseboards to seal the joint between the wall and floor of the walk-in freezer.- install baseboards.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Fly strips were hanging above food prep space in the old warehouse.- Remove the fly strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer available for checking dishwasher temperatures.- Acquire a waterproof probe thermometer that can hold maximum values when testing the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1) Mechanical high temperature dishwasher was only reaching a maximum of 63.4C.- High temperature dishwasher must reach a reading of 71C or greater at the dish level.2) Detergent was not attached to the mechanical dishwasher at time of inspection.- Ensure dishwasher is installed correctly for next inspection.3) Manual dishwashing procedure does not have an adequate way to air dry dishes.- Discussed with operator on solutions such as a wall mounted drying rack above the dishwashing sink so the water can drip directly into the sink.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Current hot water tank for Cafe is 23L and each dishwasher cycle is 2.5L. PHI Amanda Yim has discussed hot water tank requirements with operator, Darren, and getting a larger hot water tank (at least 100L - 150L boxed in) or a tankless system to adequately supply hot water for the cafe.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety training certifications needed for approval of cafe.- Please provide copies for next 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?
- 1) Concrete floor around the plumbing line under sink in the cafe is not even and unfinished concrete. - Ensure the floor is smooth, non-absorbent, and easily cleanable.2) Concrete floors in the cafe, walk-in cooler, and throughout the rest of the newly expanded space have deep cracks that can easily harbour dirt and debris.- Fill in the hole and ensure the floor is smooth, non-absorbent, and easily cleanable.3) All washroom doors are not self closing.- Install self closing doors.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Vinyl wrap sticky material still on new appliances and equipment in the cafe.- Remove all the vinyl wrapping off the new appliances and equipment and ensure all surfaces are smooth, non-absorbent, and easily cleanable.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Deli hand sink is located right beside prep table (same unit) and requires a splash guard. Washing hands directly beside prep area can lead to contamination of the food prep area and food. A barrier of 30 to 46 cm (12-18 inches) must be installed if prep is to continue directly beside hand sink.
- 20. Do food handlers at the facility have adequate food safety training?
- Noone onsite had food safety training. With 6 or more staff, at least one trained supervisor must be on-site. Inspector has instructed operator to get food safety training. List of AHS approved courses sent with report.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer was spray was measured at above 800ppm. Quat sanitizer needs to be 200 ppm for the sanitizer to be food safe. Operator remade solution to 200 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat sanitizer test strips were expired. Test strips are needed to ensure sanitizer solution is at correct (200 ppm for Quat) concentration. Inspector instructed operator to order new test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Deli hand sink is located right beside prep table (same unit) and requires a splash guard. Washing hands directly beside prep area can lead to contamination of the food prep area and food. A barrier of 30 to 46 cm (12-18 inches) must be installed if prep is to continue directly beside hand sink.
- 20. Do food handlers at the facility have adequate food safety training?
- Noone onsite had food safety training. With 6 or more staff, at least one trained supervisor must be on-site. Inspector has instructed operator to get food safety training. List of AHS approved courses sent with report.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?