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Firehouse Subs

910 - 1155 Cornerstone Boulevard NE Calgary AB T3N 2E9 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pair of tongs was stored flat in a container of pickles.The container, tongs and pickles were replaced during the inspection. Store utensils in a manner to avoid the handles from being in contact with food.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was food debris in the hard-to-reach area of the food slicer. Disassemble the food slicer. Clean and sanitize all parts of the equipment thoroughly.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of quat sanitizer measured 0 ppm.Fresh quat sanitizer at 200 ppm was prepared during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shredded lettuce, onions rings and cheese slices measured between 6.8 to 8C in the line cooler located next to the toaster. Keep perishable foods at 4C or less under refrigeration and keep the unit closed when it is not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese and brisket measured 8.2C in top inserts of a line cooler. Foods were stored beyond the maximum capacity of the insert containers.Food above the fill line was placed in the bottom of the line cooler. Keep perishable foods at 4C or less under refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Debris had accumulated on the bottom shelf of the upright fridge located in the dishwashing area.Clean the fridge.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution prepared in washcloth buckets was tested at 100ppm. Dispenser pump at 3-comp sink was tested at 200 ppm. - Operator refilled all washcloth buckets.- As discussed, ensure that sanitizer is prepared and tested regularly using available test strips
    • 09. Are chemicals stored and handled in a safe manner?
      • Clean utensils stored on a shelving unit near 3-comp sink were in close proximity to open bags and buckets of chemicals stored underneath the sink.- Operator is to ensure to relocate chemicals away from food and utensil storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit temperature was tested between 54-58 degrees Celsius at the time of inspection.- Operator was instructed to increase the temperature of hot holding unit and food temperature was measured at 60.9 C.- Make sure hot holding temperature is maintained at 60 degrees Celsius or above.
  4. Initial Inspection

    0 infractions