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Freeport Food + Drink

11 Freeport Crescent NE Calgary AB T3J 0T4 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) Mouse droppings were observed in the shed where the walk-in freezer was located.Remove mouse droppings safely and disinfect contaminated areas.2) The weatherstripping for the shed door was damaged, revealing a gap on the bottom perimeter of the door.Replace the weatherstripping.
    • 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 metal floorings of the walk-in units were rusting.Repair the floors. Surfaces shall be smooth, non-absorbent to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was debris under shelving in the walk-in freezer located in the shed.Clean the floor including hard-to-reach areas.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were used cleaning cloths on surfaces in the cook line.Keep cleaning cloths in a sanitizer between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was raw meat above vegetables in the line cooler located across from the stove.Store raw meats separately or below vegetables, cooked or ready to eat foods.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a cell phone on a food preparation table in the cook line.The cell phone was placed in a separate area for storage during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles that contained different cleaners were not labeled to indicate their contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A bucket of yogurt was kept at room temperature. Yogurt measured 10C.2) Fresh toast batter containing eggs was stored without temperature control. Batter measured 12C.Yogurt and batter were placed under refrigeration during the inspection. Keep perishable foods out of the temperature danger zone (4C to 60C).3) Pasta noodles and ham were stored above the fill line of top refrigerated inserts. These foods measured 8 to 11C.The volume of food in the insert containers was reduced during the inspection. Store perishable foods at 4C or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Quat sanitizer test strips were not available.Provide quat test strips and monitor sanitizer concentrations daily.2) Testing equipment was not available for monitoring the high temperature dishwashers at dish level.Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwashers daily to ensure that the sanitizing temperature reaches at least 71C at dish level.
    • 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 were no paper towels at the hand sink in the server area.Refill the paper towel dispenser.2) The laundry hamper was stored in front of the hand sink located in the dishwashing area.The laundry hamper was moved away from the hand sink during the inspection. Ensure hand sinks are 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 metal floorings of the walk-in units were rusting.Repair the floors. Surfaces shall be smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was food debris on the hard-to-reach areas of the food slicer.Disassemble the equipment. Clean and sanitize all parts thoroughly.2) The ice scoop was stored in an unclean container.The ice scoop and the container were cleaned and sanitized in the dishwasher during the inspection.
  4. Monitoring Inspection

    0 infractions