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EXO Karaoke Bar

8 - 140 11 Avenue SW Calgary AB T2R 0B8 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • - The sanitizer bottle was found to be unlabeled during the inspection.*The operator printed and affixed a label to the bottle at the time of the visit.**To prevent accidental mixing of chemicals and ensure safe usage, please ensure all sanitizer bottles are clearly labeled at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The ice scoop was found stored in a dirty metal container.*The operator washed both the container and the scoop in the dishwasher during the inspection.**To prevent contamination, please ensure all food-handling utensils are stored in clean containers and washed regularly.
  2. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperatures of the dishwasher recorded 53.9°C, 55.7°C and 58.6°C.Do not use the dishwasher until the temperature can maintain 71°C at the minimum at the plate level. The 2-compartment will be used in the meantime.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator could not demonstrate how to use a 2-compartment sink.The operator was educated on how to use a 2-comp sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no probe thermometer to record the temperature of the dishwasher.Obtain a probe thermometer and document the temperature of the dishwasher on a daily basis.
    • 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?
      • The food handling permit was not displayed. Display the food handling permit where customers can easily view it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior of the air fryer was accumulated with food debris and other residues.Clean the air fryer.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle measured 0 ppm.Fresh bleach sanitizer solution bottle was prepared and measured 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was stored inside the ice machine.The ice scoop was stored in a clean container on the counter.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottles were not labeled.The sanitizer spray bottles were labeled to identify their content.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator could not demonstrate how to use a 2-compartment sink.The operator was educated on how to use a 2-comp sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperatures of the dishwasher recorded 53.9°C, 55.7°C and 58.6°C.Do not use the dishwasher until the temperature can maintain 71°C at the minimum at the plate level. The 2-compartment will be used in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no probe thermometer to record the temperature of the dishwasher.Obtain a probe thermometer and document the temperature of the dishwasher on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing ink in the kitchen was obstructed with garbage bin.The garbage bin was promptly removed.Ensure the hand washing sink is accessible at all times.
    • 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?
      • The food handling permit was not displayed. Display the food handling permit where customers can easily view it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior of the air fryer was accumulated with food debris and other residues.Clean the air fryer.