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Floyd's Lechon and Catering

110 - 3208 8 Avenue NE Calgary AB T2A 7V8 · Food - General

5 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizer in the yellow spray bottle was too strong and bleached out the test strip.COMPLETE THE FOLLOWING:1. Ensure the sanitizer concentration is maintained at 100ppm chlorine. A stronger concentration can leave chemicals on the food surfaces and can get into food.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There was a buildup of food on the meat cutting bandsaw blade and on the bandsaw table. 2. Observed an electric hand saw on the grey cart in front of the walk-in cooler that had a buildup of food at the base of the blade. COMPLETE THE FOLLOWING:1. The meat cutting equipment needs to be thoroughly cleaned and sanitized. They must be cleaned as soon as possible after use, as the equipment is harder to clean when there is dried food debris.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Several boxes of pork belly, chicken skin and fresh produce were stored on the floor in the walk-in cooler. 2. The pigs on spits were stored on a flattened piece of cardboard with a garbage bag underneath. The pigs were stored upright and were not in contact with the floor.3. Crates of pork skin stored beside the handwashing sink. 4. A large piece of chipboard was being used to cover a large red bucket of spice, and the chipboard had stains. 5. Observed a small stainless-steel bowl in the red bucket of spice that was dirtied. 6. Two bags of salt and food equipment were stored on the floor in front of the storage shelves in the back area. 7. Boxes of chafing dishes were stored on the ground near the kitchen front door. COMPLETE THE FOLLOWING:1. Do not store boxes/bags of food and food equipment on the floor. Food must be stored off the ground to protect from contamination and to facilitate cleaning in the area. 2. Do not use cardboard as a storage surface, because it is absorbent and not easy to clean. Garbage bags may also contain chemicals that are not food safe.3. Do not store food beside the handwashing sink, as there is no splash guard installed. If wanting to store food on this table, there needs to be a splash guard installed.4. Do not use chipboard as a cover for food. Covers must be food grade, smooth, non-absorbent and easy to clean and sanitize.5. Do not store bowls and containers in dry ingredients, as they do not have handles to protect food from contamination. Please use utensils with handles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There were three containers of deep-fried pork rinds stored on the table next to the handwashing sink at room temperature. The food was probed and measured between 20*C - 22*C. Foods discarded during the inspection.2. There were two containers of deep-fried pork rinds on the table next to the mixer, which measured 21.6*C. Foods discarded during the inspection.COMPLETE THE FOLLOWING:1. Pork rinds are considered as high-risk foods. In order to store at room temperature, they need to be tested and verified that they will not support the growth of pathogenic bacteria.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A white cutting board was left in the handwashing sink.2. A large red bucket of spices was stored in front of the handwashing sink. COMPLETE THE FOLLOWING:1. Do not store anything in the handwashing sink and/or anything in front of the sink. It needs to be kept clear at all times, so food handlers can wash their hands.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The washroom door was opened into the food area, despite there being a self-closing door mechanism installed.COMPLETE THE FOLLOWING:1. Ensure the washroom door is kept closed at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The inside of the rice cooker had leftover rice inside. The equipment was turned off.2. The buckets used for storing knives on the grey cart in front of the walk-in cooler had debris inside. 3. There was a buildup of burnt debris in the hood vent filters above the grill. 4. There were pieces of food on the front of the walk-in cooler door. COMPLETE THE FOLLOWING:1. Clean and sanitize the rice cooker. It needs to be taken away for dishwashing after use.2. Please ensure the utensil storage buckets are maintained in a visibly clean condition to prevent contaminating clean utensils.3. Clean the hood vent filters. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.4. Clean the walk-in cooler door as often as necessary to maintain it in a visibly clean condition.
  5. Initial Inspection

    0 infractions