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FS Turkish Fashion

11 - 5315 17 Avenue SE Calgary AB T2A 0W2 · Food - General

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Re-packaged foods were not labeled.label all re-packaged foods.2) Pre-packaged peanuts were made at home and unapproved pre-packaged cookies were being sold in the store.Only approved foods are allowed to be sold in the store.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No cold water at the handwash sinkProvide both hot and cold water at the handwash sink.2) No soap and paper towels for handwashing sink. Provide soap and paper towels in their dispensers for handwashing.
  2. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1) Re-packaged foods were not labeled.label all re-packaged foods.2) Pre-packaged peanuts were made at home and unapproved pre-packaged cookies were being sold in the store.Only approved foods are allowed to be sold in the store.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) No cold water at the handwash sinkProvide both hot and cold water at the handwash sink.2) No soap and paper towels for handwashing sink. Provide soap and paper towels in their dispensers for handwashing.
  3. Initial Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is not equipped with sinks for dish/utensil washing OR hand washing. Re-packaging of open food requires sinks.A two-compartment sink must be installed.Utensils used in portioning must be washed, rinsed and sanitized. A drying rack is also required.
    • 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 wash sink on site.A hand washing sink, equipped with hot and cold running water under pressure and both soap and paper towel in dispensers are required at a facility with open food handling, such as re-packaging of spices.
    • 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?
      • Business has been operating without a food permit.