Freshii
214 - 420 2 Street SW Calgary AB T2P 3K4 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine sanitizer concentration in the lower temperature dishwasher was measured at 0 ppm after a complete cycle, which below the required range of 100ppm for effective sanitization. The unit also failed to dispense sanitizer when manually primed. While waiting for repairs, the dishwasher should not be used for sanitizing purposes. All utensils and equipment must be manually sanitized using the three-compartment sink.***Immediate corrective action is required to restore proper function of the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A scoop was observed stored inside a food-grade bucket in the dry storage area, with its handle in direct contact with the food product.***Scoop was removed from bucket during the inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. During the inspection, chicken was observed in the hot holding unit at a temperature of 44°C after probing it, which is below the required minimum of 60°C for safe hot holding. The operator advised that the product had been recently heated and placed in the unit. As an immediate corrective action, the chicken was removed, reheated to ensure food safety, and then returned to the hot holding unit. It is recommended that food items be verified to reach appropriate temperatures using a probe thermometer before being placed in hot holding equipment to prevent potential bacterial growth.2. Noodles were observed being held at room temperature during the inspection. The operator indicated that the noodles had been removed from the lower prep cooler during a busy service period. Holding potentially hazardous foods at room temperature for extended periods can lead to increased risk of foodborne illness. It is recommended that only small portions be removed from refrigeration at a time, and that time and temperature controls be strictly followed to maintain food safety.***Corrected during inspection
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Quats test strips were missing the corresponding color comparison chart from their container, making it difficult to accurately assess sanitizer concentration levels.2. Chlorine test strips were not available on site at the time of inspection. These are required for testing the chlorine-based dishwasher. ***Obtain both 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?
- Baseboards were found to be missing in the kitchen area, resulting in exposed drywall surfaces. Please replace the baseboards to render the surface smooth, impervious and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The chlorine sanitizer concentration in the lower temperature dishwasher was measured at below 10 ppm after a complete cycle, which is significantly below the required range of 100–200 ppm for effective sanitization. The unit also failed to dispense sanitizer when manually primed. While waiting for repairs, the dishwasher should not be used for sanitizing purposes. All utensils and equipment must be manually sanitized using the three-compartment sink.***Immediate corrective action is required to restore proper function of the dishwasher.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *NO PAPER TOWELS IN DISPENSER AT BACK HANDWASHING SINK*
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions