Fritou Chicken
115 - 8560 8A Avenue SW Calgary AB T3H 1T1 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. Quat test strips were expired. 2. No Chlorine test strips available. Obtain proper test strips for the sanitizer being used
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strips available. Obtain proper test strips (either Quat or Chlorine) to test concentration of sanitizer solutions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water turned off for the faucet located on the left side of the 3 compartment sink
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- At the time of inspection, no sanitizer was made availableEnsure an approved sanitizer is made available at all times
- 09. Are chemicals stored and handled in a safe manner?
- Cans of paint used to prop boxes of breading.Paint is to be stored in a separate area away from food or food handling equipment
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No sanitizer test strips available. Obtain proper test strips (either Quat or Chlorine) to test concentration of sanitizer solutions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) Paper towel dispenser at the back hand wash station was empty2) Soap dispenser at the hand wash station in the 3 compartment sink was emptyAll hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water turned off for the faucet located on the left side of the 3 compartment sink
- 23. Is the facility maintained in a clean and sanitary condition?
- Numerous boxes cluttered the back area making it difficult to clean
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1) Used/wet wiping cloths were stored on food prep counters. 2) No sanitizer bucket was available.Bleach sanitizer bucket was prepared and measured 100 ppm, and the cleaning cloths were stored therein.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the required concentration between uses to prevent the growth of harmful microorganisms.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Two pairs of tongs were stored on the prep counter.The tongs were placed in the dishwashing sink.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Gravy was held on the hot holding unit with a surface temperature of 12.2°C. The gravy was reheated to 78°C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) The soap dispenser in the back kitchen was not working.2) The paper towel dispenser in the back hand washing sink by the 3-compartment sin was empty.
- 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?
- Food handling permit was not displayed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust and grime build up was noted on the kitchen ceiling air vents and walls.Clean and sanitize the indicated areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?