Fritou Chicken 130
33 - 4307 130 Avenue SE Calgary AB T2Z 3V8 · Food - General
5 inspections
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared sanitizing solution on site.Ensure that either a 100ppm chlorine based sanitizing solution, or a 200ppm quat sanitizing solution is available and used on food contact surfaces throughout the day. ** This was still a concern during today's inspection. Staff onsite indicated that he was using Mr Clean on food contact surfaces which is not a food grade sanitizer.Please discontinue Mr. Clean and switch to bleach/water at 100ppm (1/2 tsp bleach/1 litre water).
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle not labelled.Ensure bottles are labelled to indicate their contents. All staff must know what chemicals are in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two coolers in the kitchen were not operational.*Please repair these coolers or remove them.Raw chicken was found in a large garbage bucket "marinating" in warm water as per the conversation with the staff member onsite.Staff stated that the frozen chicken was placed in the bucket of hot water to marinate.Chicken was 25C and was asked to be discarded during inspection.**Chicken must be defrosted under running, cold water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff unaware of proper dishwashing procedures.Staff indicated the dishes were not being sanitized after washing.**Please follow the proper dishwashing method which is wash with soap and water, rinse with clean water and sanitize with 100ppm bleach water
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall the kitchen needs a thorough cleaning and sanitizing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared sanitizing solution on site.Ensure that either a 100ppm chlorine based sanitizing solution, or a 200ppm quat sanitizing solution is available and used on food contact surfaces throughout the day. ** This was still a concern during today's inspection. Staff onsite indicated that he was using Mr Clean on food contact surfaces which is not a food grade sanitizer.Please discontinue Mr. Clean and switch to bleach/water at 100ppm (1/2 tsp bleach/1 litre water).
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle not labelled.Ensure bottles are labelled to indicate their contents. All staff must know what chemicals are in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Two coolers in the kitchen were not operational.*Please repair these coolers or remove them.Raw chicken was found in a large garbage bucket "marinating" in warm water as per the conversation with the staff member onsite.Staff stated that the frozen chicken was placed in the bucket of hot water to marinate.Chicken was 25C and was asked to be discarded during inspection.**Chicken must be defrosted under running, cold water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff unaware of proper dishwashing procedures.Staff indicated the dishes were not being sanitized after washing.**Please follow the proper dishwashing method which is wash with soap and water, rinse with clean water and sanitize with 100ppm bleach water
- 23. Is the facility maintained in a clean and sanitary condition?
- Overall the kitchen needs a thorough cleaning and sanitizing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared sanitizing solution on site.Ensure that either a 100ppm chlorine based sanitizing solution, or a 200ppm quat sanitizing solution is available and used on food contact surfaces throughout the day.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle not labelled.Ensure bottles are labelled to indicate their contents. All staff must know what chemicals are in use.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor dirty below shelves.Clean noted area. Ensure all surfaces are clean and well maintained.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler bare handling raw chicken indicated hands are washed by immersion in a bucket of water.Hands must be washed with soap under warm running water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no soap or paper towel in dispensers in the kitchen. Despite the lack of a designated handwash sink, soap and paper towel dispensers must be installed at the dishwashing sink so that food handlers can wash their hands after handling raw chicken and in between other tasks that require handwashing.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Both the soap and paper towel dispensers at the sink in the front of house area were empty.Re-fill or replace these dispensers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No handwashing sink in the kitchen.Food handlers are unable to wash hands.A previously installed sink that was not in compliance with city codes has been removed. Install a suitable handwashing sink that complies with the city's safety code for plumbed fixtures.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- The only sinks available to wash and sanitize dishes did not have hot water.Fix / repair sinks and ensure hot water is available for proper dishwashing.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Initial Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Faucet leaking at triple sink.Hand sink not draining well.All plumbing must be in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Upper section of kitchen walls and ceiling around vents is dirty.Fan and wall in walk-in cooler are dirty.Clean noted areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?