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Fuwa Fuwa Japanese Pancakes

1111 Kensington Road NW Calgary AB T2N 3P2 · Food - General

7 inspections

  1. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Ongoing Violation The hot water tap for kitchen handsink does not fully shut off when closed. -Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.
    • 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?
      • ***Ongoing Violation The food permit was not displayed in the facility.-Ensure that the food permit is displayed in a conspicuous place where it is easily visible to the patrons.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor in kitchen (floor-wall corners and under wire racking) require more cleaning to remove old stains and debris.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.) Quats sanitizer solution was measured at 500 ppm. - Have quats solution at 200 ppm.2.) Wet reusable cleaning cloth were observed on the counters throughout the establishment. - Have wet reusable cleaning cloth submerged in sanitizer solution between use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Ongoing Violation The hot water tap for kitchen handsink does not fully shut off when closed. -Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.
    • 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?
      • ***Ongoing Violation The food permit was not displayed in the facility.-Ensure that the food permit is displayed in a conspicuous place where it is easily visible to the patrons.
    • 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?
      • A small deep fryer was observed in the store turned on.- Remove the deep fryer as it is a restricted condition on the Food Permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Ongoing Violation1) Utensils were stored in the stagnant water in a dipper well.*The operator mentioned that the dipper well was not working and change it at the end of day.-Ensure that the utensils are not stored in stagnant water and the water is continuously flowing.2) The ice machine was stained and dirty.-Clean the ice machine.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2) Chemicals were stored with the food equipment.-Ensure that the chemicals and food are stored separately in order to prevent cross contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap for kitchen handsink does not fully shut off when closed. -Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.
    • 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?
      • The food permit was not displayed in the facility.-Ensure that the food permit is displayed in a conspicuous place where it is easily visible to the patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following items were not observed/accessed during the inspection today: 2) Utensils were stored in the stagnant water in a dipper well.*The operator mentioned that the dipper well was not working.-Ensure that the utensils are not stored in stagnant water and the water is continuously flowing.3) The ice machine was stained and dirty.-Clean the ice machine.4) Deep scratches were observed on the chopping board.-Repolish/replace the chopping board.5) The kitchen aid food mixer had food debris on it.-Clean the kitchen aid food mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the food storage racks was stained and dirty.-Clean the area.
  4. Demand Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food containers /boxes were stored on the floor of the walk-in freezer.-Ensure that the food/food containers are stored at least 6 inches above the floor.2) Chemicals were stored with the food equipment.-Ensure that the chemicals and food are stored separately in order to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler,The fresh cream, tiramisu cream and the creme brulee were measured at 7.3 degrees C, 7.5 degrees and 8.6 degrees C respectively.The ambient temperature of the prep cooler was measured in the range between 7-8 degrees C.* The operator placed all the creams and other perishable food items inside other working cooler.-Ensue that the perishable food is stored at 4 degrees C or less under refrigeration.-Repair/replace/fix the prep cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap was broken foe the back kitchen sink.-Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Business remained open with a clogged sewer line. Sewer backup water was observed on the kitchen floor. Staff cannot use plumbing fixtures.
    • 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?
      • The food permit was not displayed in the facility.-Ensure that the food permit is displayed in a conspicuous place where it is easily visible to the patrons.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sewer water was observed on the kitchen floor beneath the prep table and by the floor drain near kitchen entrance from front service area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The prep cooler was not working properly.The ambient temperature for the prep cooler was measured in the range of 7-8 degrees C.-Repair/replace the cooler.2) Utensils were stored in the stagnant water in a dipper well.*The operator mentioned that the dipper well was not working.-Ensure that the utensils are not stored in stagnant water and the water is continuously flowing.3) The ice machine was stained and dirty.-Clean the ice machine.4) Deep scratches were observed on the chopping board.-Repolish/replace the chopping board.5) The kitchen aid food mixer had food debris on it.-Clean the kitchen aid food mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the food storage racks was stained and dirty.-Clean the area.
  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Food containers /boxes were stored on the floor of the walk-in freezer.-Ensure that the food/food containers are stored at least 6 inches above the floor.2) Chemicals were stored with the food equipment.-Ensure that the chemicals and food are stored separately in order to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler,The fresh cream, tiramisu cream and the creme brulee were measured at 7.3 degrees C, 7.5 degrees and 8.6 degrees C respectively.The ambient temperature of the prep cooler was measured in the range between 7-8 degrees C.* The operator placed all the creams and other perishable food items inside other working cooler.-Ensue that the perishable food is stored at 4 degrees C or less under refrigeration.-Repair/replace/fix the prep cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A Blender jar was blocking the front hand sink.The jar was removed by the operator.-Ensure that the hand was sink is not blocked and is always accessible for proper hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap was broken foe the back kitchen sink.-Ensure that the hot water tap is fixed.-Ensure that the hand sink is properly supplied with hot and cold potable water.
    • 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?
      • The food permit was not displayed in the facility.-Ensure that the food permit is displayed in a conspicuous place where it is easily visible to the patrons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The prep cooler was not working properly.The ambient temperature for the prep cooler was measured in the range of 7-8 degrees C.-Repair/replace the cooler.2) Utensils were stored in the stagnant water in a dipper well.*The operator mentioned that the dipper well was not working.-Ensure that the utensils are not stored in stagnant water and the water is continuously flowing.3) The ice machine was stained and dirty.-Clean the ice machine.4) Deep scratches were observed on the chopping board.-Repolish/replace the chopping board.5) The kitchen aid food mixer had food debris on it.-Clean the kitchen aid food mixer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the food storage racks was stained and dirty.-Clean the area.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were stored at room temperature. Ensure eggs are stored at or below 7C. Only take out the eggs that are going to be used within an hour.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink was obstructed with items in the sink.Corrected on site.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the ice machine were dirty. Discard the ice. Clean and sanitize prior to use again. Ensure the ice machine is regularly cleaned and sanitized.