Skip to content
Loading map…

Freshco Poke

297 MC - 2500 University Drive NW Calgary AB T2N 1N4 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vegetable cooler was measured around 10C. Ready to eat salad greens were also in the cooler.Ensure the cooler is able to maintain foods below 4C. Any washed vegetable or ready to eat salad greens are considered high risk and must be kept under 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired and inaccurate chlorine test strips were discarded on site. The operator still has new chlorine test strips available.
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Rice container was stored uncovered inside the number 2 cooler.* Rice container was covered with a lid.-Ensure that the food is covered to prevent contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed at the 3-compartment faucet sink. - Please fix. All plumbing fixtures must be in a good state of repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoops were stored in stagnant water.Operator removed the rice scoops.-Ensure that the scoops are stored in ice water.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *** Recurrent Violation ***Improper manual dishwashing. Utensils and equipment are not sanitized after washing and rinsing. Facility did not have a drain plug that fitted the sink properly. - Operator purchased a drain plug while PHI was still on-site in the university. A re-inspection on the same day occurred to confirm that an appropriate drain plug had been purchased. - All utensils and equipment are to be sanitized by full submersion into a sanitizer solution such as chlorine at 100 ppm for 2 minutes before air drying. - Follow the instruction as shown here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf- Implement immediately.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were discolored. - Purchase new chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leak observed at the 3-compartment faucet sink. - Please fix. All plumbing fixtures must be in a good state of repair.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • An inspection was conducted after a planned power outage. Storage was cleared. Shrimp and rehydrated rice must be discarded in coke cooler in the main store. Facility manager to follow-up with the facility to ensure these foods are discarded the next day as the access to building was restricted to everyone due the ongoing work.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler 3 was measured at 8.2C. - All perishable foods under refrigeration must be stored at a temperature below 4C. - Do not store foods in the cooler if it cannot maintain temperature at 4C or less.- Do not overstock the cooler to allow for adequate air circulation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are not sanitized after washing and rinsing. - All utensils and equipment are to be sanitized by full submersion into a sanitizer solution such as chlorine at 100 ppm for 2 minutes before air drying. - Follow the instruction as shown here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf- Implement immediately.
  5. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Found a baby sleeping in a bassinet selling by the back kitchen entrance.Please remove baby from the kitchen.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler 3 was measured at 8.2C. - All perishable foods under refrigeration must be stored at a temperature below 4C. - Do not store foods in the cooler if it cannot maintain temperature at 4C or less.- Do not overstock the cooler to allow for adequate air circulation.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are not sanitized after washing and rinsing. - All utensils and equipment are to be sanitized by full submersion into a sanitizer solution such as chlorine at 100 ppm for 2 minutes before air drying. - Follow the instruction as shown here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf- Implement immediately.