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Fresh Taste Corner

106 - 3115 12 Street NE Calgary AB T2E 7J2 · Food - General

9 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • All packages of sausages, meat products displayed for self-serving, must be labeled to indicate their source
  4. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • All packages of sausages, meat products displayed for self-serving, must be labeled to indicate their source
    • 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?
      • The screen door at the restaurant entrance, stays open after client walks in/out.Ensure that the screen door is closing properly or keep the regular door closed
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available at the time of inspection. Prepare the sanitizer solution first thin every day. You need to sanitize your work surfaces before start food preparation
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Print and display the most recent Food Handling Permit
  7. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Do not use plastic shopping bags to store food in the freezer. Must use food grade packaging. Restaurant suppliers can provide
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Provide towels for the hand sink in the kitchen
    • 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 florescent light in the kitchen must be covered
  8. Risk Management Inspection

    1 infraction

    • 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 florescent light in the kitchen must be covered
  9. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • All surfaces in the kitchen found to be sticky dirty. All food contact surfaces must be kept sanitary at all timesClean everytning in the kitchen that may come in contact with food. Including spice containers
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed large cook amounts of pork ribs stored at the room temperature. Keep your meats in the walk-in cooler until ready to be cooked
    • 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 florescent light in the kitchen must be covered
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the interior of the microwaves and all other equipment in the kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean all the walls in the kitchen The grease is running on themClean the dust on and around the ceiling HVAC outlets