Skip to content
Loading map…

Fraser & Fig

2010 34 Avenue SW Calgary AB T2T 2C3 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dirt build-up in the inner area:-at the wall baseboard behind the chest freezer.-under the 3-compartment sink and walk-in cooler.-Clean the indicated areas
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dirt build-up in the inner area:-at the wall baseboard under the sinks and chest freezer.-under the floor of the storage shelves.-under the 3-compartment sink and walk-in cooler.-Clean the indicated areas
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was at 10.7*C. High risk foods were at:1. cheese at 10.3*C2. Sausages at 10.7*C. -Repair cooler-All high-risk foods must be stored and maintained at/ below 4*C n the cooler and at/below -18*C in the freezer at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris and dirt build-up in the inner area:-at the wall baseboard under the sinks and chest freezer.-under the floor of the storage shelves.-under the 3-compartment sink and walk-in cooler.-Clean the indicated areas
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Mutiple packs of high-risk foods (bite size sausage) at the front display cooler were found without proper labels of its source and best before date.- Ensure proper labeling is provided.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bottles of quat sanitizers at the front and back were measured below 100ppm.- Ensure the sanitizer is maintained at 200ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were found expired.