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Fresh Choices

270C - 605 5 Avenue SW Calgary AB T2P 3H5 · Food - General

5 inspections

  1. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cutlery holder containing single-use cutler and napkins was observed to be sitting directly next to the front hand-washing sink. Please move the cutlery holder to a new location away from the hand-washing sink to protect the cutlery and napkins from contamination when hand washing.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cutlery holder containing single-use cutler and napkins was observed to be sitting directly next to the front hand-washing sink. Please move the cutlery holder to a new location away from the hand-washing sink to protect the cutlery and napkins from contamination when hand washing.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facilities chlorine-based surface sanitizer was mixed too strong (bleached PHI's test strips when tested). The solution was diluted to 100ppm at the time of the inspection. Please ensure that the chlorine-based surface sanitizer is mixed to 100ppm and tested with the test strips on-site to confirm the concentration.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Single-use gloves were being reused by food handlers.Single-use gloves may only be used once. As well food handler must wash their hands in between glove changes.Food handlers were educated on proper gloves use at the time of the inspection and the "AHS guidelines on Proper Glove Use" will be emailed along with this inspection report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw whole shell eggs were observed on the 4th shelf in the stand-up cooler above ready-to-eat food items.Please store the raw eggs on the bottom shelf to reduce the risk of cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cutlery holder containing single-use cutler and napkins was observed to be sitting directly next to the front hand-washing sink. Please move the cutlery holder to a new location away from the hand-washing sink to protect the cutlery and napkins from contamination when hand washing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of cooked rice in the glass table-top hot holding unit had an internal temperature of 50.9C at the time of the inspection. The rice was discarded at the time of the inspection. Please ensure food being hot held is kept at a minimum temperature of 60C to reduce the risk of pathogen growth and foodborne illness.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was heavily leaking when turned on. Please repair the leak such that the dishwasher can be used. Please also ensure that the dishwasher is able to sanitize properly once the leak is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The front hand-washing sink was not stocked with hand soap. Please add liquid hand soap for this hand-washing sink to allow for proper hand washing. 2) The paper towel dispenser was not operational at the two-compartment sink that is periodically used for hand washing. Please fix the dispenser such that paper towel is available for proper hand washing. All hand-washing sinks must be stocked with liquid hand soap, paper towel in a proper dispenser, and hot/cold running water to allow for proper and frequent hand washing by food handlers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The ceiling air vents had a build-up of dust. Please clean the ceiling air vents and ceiling around them to minimize dust from falling onto food/food contact surfaces below.2) Soiled cardboard was observed lining the bottom of the stand-up freezer. Please discard the cardboard and keep the freezer clean and sanitary.3) The meat slicer had a build-up of food debris. Please clean and sanitize the meat slicer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of debris and grime was observed under and behind equipment. Please clean the hard-to-reach area of the floor in the kitchen.
  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    0 infractions