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Fresh & Grill Meat Shop

3125 - 235 Red Embers Way NE Calgary AB T3N 2G8 · Food - General

3 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection while the staff was prepping raw meat. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some meat items in the walk-in cooler were not covered. Pots with raw meat in the walk-in cooler were also noted being stored on the floor. The inspector informed the staff to ensure that all food items in the walk-in cooler are fully covered and stored off the floor or at least 6 inches.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The buckets of dry spices were stored on the floor in the dry storage area between the walk-in cooler and the kitchen. Please store all food containers above the floor of at least 6 inches.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An improper temperature control of food was noted during the inspection where high-risk food items, being raw meat products covered in spices, were left in room temperature. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C, unless the meat products are actively being worked on.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The food-contact surfaces, including the cutting boards on the food prep tables, were dirty and had raw meat leftovers. The meat cutter was also noted being dirty and not being sanitized throughout the day. Please ensure that all surfaces are cleaned and sanitized routinely.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were non-food grade containers in the walk-in cooler.Replace with food grade containers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A handwashing sink was not accessible to the food processing equipment such as the grinder and mixer by the rear door.Install a handwashing sink in an accessible and convenient location to dishwashing and food handling areas. Provide adequate handwashing supplies in suitable dispensers at this sink.