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Fit City Grill

3 - 3715 61 Avenue SE Calgary AB T2C 1V5 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right door of the Reach-in cooler #1 was not closing completely.- Repair or replace the indicated damages
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust and dirt / grease build-up in the kitchen1. Ventilation canopy and stainless-steel wall at the middle kitchen.2. Ceiling vent areas at the back Kitchen3. Can opener at the back kitchen-Clean the indicated areas
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available for sanitizing food contact surfaces.-Ensure there is always adequate sanitizing solution available for food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The sticky tapes with flies are located too close to the food prep table at the back kitchen.-Remove full sticky tapes-Relocate sticky tapes away from food preparation area
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food were stored at room temperature for more than 2hours:1. Buckets soft margarine with 'Keep refrigerated' label2. Fried and crispy baconOperator returned food items to walk-in cooler. - Ensure all food are fully cooked and stored in cooler within 2 hours.- Always following manufacturer's instructions.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer available for sanitizing dishes and equipment.-Ensure there is always adequate sanitizing solution available for sanitizing all equipment
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station at the entrance of the back kitchen was blocked with food drinks. Operator removed items.- Ensure handwashing station is always accessible
    • 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 following areas had structural damages:1. the ceiling tiles missing at the middle kitchen2. No light at the walk-in cooler at the middle kitchen3. the right door of the Reach-in cooler #1 not closing completely.- Repair or replace the indicated damages
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust and dirt / grease build-up in the kitchen1. floor of the walk-in freezer at the middle Kitchen2. stainless-steel wall of the ventilation canopy at the front kitchen.3. can opener at the back kitchen-Clean the indicated areas
  3. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A few food items were observed with past best before date.- Check all the food items' best before date and follow first in first out.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was stored on the floor.- Store all food items 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the hand washing sink in the back kitchen was blocked with food cart.- Keep the hand washing sink clear.
  4. Initial Inspection

    0 infractions