From My Kitchen Market
17 - 3515 32 Street NE Calgary AB T1Y 5Y9 · Food - General
10 inspections
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple food items (soup, gravy etc.) in the back standing cooler were measured between 9.1 - 9.6 degrees Celsius. Operator to discard all food items.- Ensure food items under refrigeration are maintained at or below 4 degrees at all times.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Screen on the exit door in the kitchen was not tight fitting, leaving large gaps at the bottom of the door.- If you wish to keep the exit door open in the warmer months, the screen door must be replaced with one that is tight fitting and has no gaps.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Standing cooler ambient temperature was measured at 13.2 degrees Celsius during inspection. - Please repair. Ensure food items are not stored in the cooler unless the cooler is able to maintain temperature at or below 4 degrees Celsius.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1) Mouse droppings were observed in the back storage area.*Clean the area as discussed. Please see attached link for more detail explanation: https://www.albertahealthservices.ca/psa/ne-psa-2014-06-09-hantavirus-south.pdf2) No pest control report was available onsite for review.*Please keep a copy of pest control report onsite.
- 23. Is the facility maintained in a clean and sanitary condition?
- The kitchen canopy/grills require cleaning due to grease buildup.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- **Outstanding**A gap was observed at the bottom of the back door. **Replace or repair the weather stripping to prevent potential pest entry.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand sink was observed in the front kitchen/baking area. **Please install a new hand sink in the baking area to provide food handlers easier access to hand sink.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A gap was observed at the bottom of the back door. **Replace or repair the weather stripping to prevent potential pest entry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUATS sanitizer was measured 100 - 300 ppm at the time of inspection. **Ensure QUATS sanitizer is maintained at 200 ppm at all times. **Please calibrate the QUATS sanitizer dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No hand sink was observed in the front kitchen/baking area. **Please install a new hand sink in the baking area to provide food handlers easier access to hand sink.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A gap was observed at the bottom of the back door. **Replace or repair the weather stripping to prevent potential pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Oven in the back kitchen was visibly dirty. **Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring 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)?
- Cutting boards must be scrubbed to remove built-up dirt from the grooves. Make scrubbing part of your daily cleaning routine for cutting boards
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions