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Foodyard Mashup Eatery

66 Sage Hill Passage NW Calgary AB T3R 0S4 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer solution bucket at the front service area measured above 1000 ppm.2. Chlorine sanitizer solution bucket at the back preparation area measured above 1000 ppm.3. Sanitizer spray bottle at the back kitchen preparation station was measured above 1000 ppm.The chlorine sanitizer solution buckets were discarded and fresh quat sanitizer solution was dispensed into the buckets. The concentration was measured with a quat test strip at 200 ppm.Sanitizer solution in the spray bottle was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked white rice in the rice cooker was measured at 42.6°C.The rice was served in small portions and stored in cold water to be rapidly cooled for 30 minutes.Operator set a time to place the rice in the cooler after 30minutes.Ensure rice is stored at 60°C or above when in the rice cooker.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no hot water at the back kitchen handwashing sink. (Corrected During Inspection)The hot water valve was shut off at the bottom of the sink. The operator adjusted the hot water valve.Ensure handwashing sinks are equipped with handwashing supplies (hot and cold running water, soap, and paper towel in suitable dispensers)2. Paper towel dispenser at the back kitchen next to the 3-compartment sink was empty. Additional paper towels were available. The paper towel could not fit the dispenser. A new paper towel dispenser was available and the operator indicated to contact a contractor to have it installed.Paper towel was stored on top of the drying rack above the 3-compartment sink.
  3. Initial Inspection

    0 infractions