Fit City Grill
137 - 1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cooked ribs were stored uncovered in a cardboard box in the fridge. Action required:Stop using cardboard boxes for food storage. Ensure that all food is stored in food grade containers that can be easily washed and sanitized. Ensure that all containers of food are covered with tight fitting lids to protect from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. An insert of cooked food was stored above the fill line in the prep cooler. The internal temperature was 22 degrees Celsius.2. Cooked breaded chicken was stored in a metal basket above the deep fryer without a means of temperature control. The internal temperature was 54 degrees Celsius.3. Cooked ribs were stored at 46.1 degrees Celsius in the front hot holding unit.4. Staff indicated that the front hot holding unit was used to reheat high risk foods such as cooked ribs and pork.Action required:1. Do not store food above the fill line in the preparation cooler. Store all potentially hazardous foods at 4 degrees Celsius or less or at/above 60 degrees Celsius.2. Do not store cooked foods in the basket of the deep fryer. Store all potentially hazardous foods at 4 degrees Celsius or less or at/above 60 degrees Celsius.3. Ensure that the hot holding unit is preheated before use and that foods are heated to 74 degrees Celsius or higher before placing in the hot holding unit. Store all potentially hazardous foods at/above 60 degrees Celsius when hot holding.4. Stop using the hot holding unit to reheat foods. Only use equipment that is capable of rapidly reheating foods to 74 degrees Celsius, such as an oven or stove top, when reheating.
- 15. Is the facility free of a pest infestation?
- 1. There was evidence of cockroaches in the facility. Two live cockroaches were observed on the floor near the white domestic fridge, and a cockroach nymph was observed on the sanitizer spray bottle.2. Mouse droppings were observed behind equipment.Action required:1. Have a professional pest control operator assess the food establishment, identify, and remediate entry points, and harborage areas for pests. Complete all work recommended by the professional pest control operator.2. Clean and disinfect all areas contaminated with mice and/or cockroach feces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The surface of the ceiling tile above the smoker is peeling and is not smooth and cleanable. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.The paint is peeling from the wall beside the deep fryer. Please refinish the wall. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of grease and/or food debris on equipment, surfaces, walls and floor in the cooking area. Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
9 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Cooked ribs were stored uncovered in a cardboard box in the fridge. Action required:Stop using cardboard boxes for food storage. Ensure that all food is stored in food grade containers that can be easily washed and sanitized. Ensure that all containers of food are covered with tight fitting lids to protect from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle of sanitizer solution was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. An insert of cooked food was stored above the fill line in the prep cooler. The internal temperature was 22 degrees Celsius.2. Cooked breaded chicken was stored in a metal basket above the deep fryer without a means of temperature control. The internal temperature was 54 degrees Celsius.3. Cooked ribs were stored at 46.1 degrees Celsius in the front hot holding unit.4. Staff indicated that the front hot holding unit was used to reheat high risk foods such as cooked ribs and pork.Action required:1. Do not store food above the fill line in the preparation cooler. Store all potentially hazardous foods at 4 degrees Celsius or less or at/above 60 degrees Celsius.2. Do not store cooked foods in the basket of the deep fryer. Store all potentially hazardous foods at 4 degrees Celsius or less or at/above 60 degrees Celsius.3. Ensure that the hot holding unit is preheated before use and that foods are heated to 74 degrees Celsius or higher before placing in the hot holding unit. Store all potentially hazardous foods at/above 60 degrees Celsius when hot holding.4. Stop using the hot holding unit to reheat foods. Only use equipment that is capable of rapidly reheating foods to 74 degrees Celsius, such as an oven or stove top, when reheating.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The foods in the hot holding table was measured at 54C.- All foods were reheated on the grill.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towel dispenser at the hand wash sink was not dispensing paper towels. Repair the paper towel dispenser. Ensure that the hand wash station is always accessible and stocked with soap and single-use paper towels.
- 15. Is the facility free of a pest infestation?
- 1. There was evidence of cockroaches in the facility. Two live cockroaches were observed on the floor near the white domestic fridge, and a cockroach nymph was observed on the sanitizer spray bottle.2. Mouse droppings were observed behind equipment.Action required:1. Have a professional pest control operator assess the food establishment, identify, and remediate entry points, and harborage areas for pests. Complete all work recommended by the professional pest control operator.2. Clean and disinfect all areas contaminated with mice and/or cockroach feces.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff onsite lacked basic food safety knowledge.Action required:Ensure that all staff members, that do not have a Food Safety Training certificate issued by the Minister, complete the Alberta Health Services Basic Food Safety Training Course. Provide copies of certificates for all staff that work at the facility to an Executive Officer with Alberta Health Services for review.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The surface of the ceiling tile above the smoker is peeling and is not smooth and cleanable. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.The paint is peeling from the wall beside the deep fryer. Please refinish the wall. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of grease and/or food debris on equipment, surfaces, walls and floor in the cooking area. Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ambient temperature of display cooler by the cashier was measused at 16C. - Discarded the cream. The foods in the hot holding table was measured at 54C.- All foods were reheated on the grill.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions