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Friend's Kitchen & Tiffin Service

116 - 78 Saddlepeace Manor NE Calgary AB T3J 2H9 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several food items, including food being packaged on site, that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff that all food items in the facility must be adequately labelled to indicate their source. Please label all food items properly. Please refer to this website for further information about labelling requirements: https://inspection.canada.ca/en/food-labels/labelling/industry.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Some food items in the prep cooler were found not covered. The inspector informed the staff that all food items must be covered to prevent cross-contamination of the food during storage. Please ensure to cover all food items.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Opened canned food items were stored in the cooler. The inspector informed the staff that once a canned food item is opened, it should then be transferred to a food-grade plastic container. Please do not use opened cans to store food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cutting board on top of the food prep table was dirty. The inspector informed the manager to maintain all kitchen utensils and surfaces in a clean and sanitary condition.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Kitchen staff were noted cutting and peeling onions on the floor. The onions were stored in a porous plastic container after being peeled. The inspector informed the kitchen staff and operator that food handling must be conducted above the floor in proper food prep tables. This was corrected during the inspection. However, please ensure to educate all staff to not handle food on the floor.
  3. Initial Inspection

    0 infractions