Fuwa Fuwa Japanese Pancakes
126 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General
8 inspections
- Risk Management Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler was observed washing hands in the 3 compartment sink that had dishes in them. Staff educated on the importance of washing hands in the dedicated handwash sink. This is a repeat violation. DO THE FOLLOWING:1. Wash hands in the dedicated handwash sink with soap and warm water, and dry using a paper towel.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. No waterproof probe thermometer available for checking the high temperature dishwasher.2. The QUAT sanitizer test strips expired on February 1, 2025.COMPLETE THE FOLLOWING:1. Purchase a waterproof probe thermometer to test the dishwasher and ensure it reaches a minimum 71*C at the dish level for adequate sanitizing of dishes.2. Purchase new sanitizer test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **OUTSTANDING**1. The flooring throughout the food prep area was made of concrete which was not adequately finished.*November 13, 2024: advised by staff that facility is awaiting a quote for the flooring.COMPLETE THE FOLLOWING:1. Finish the floor to ensure that surface is smooth and cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall behind the 3 compartment sink is in disrepair. Ensure this is repaired. Walls should be made of non porous and easily cleanable material.DO THE FOLLOWING:1. Repair the wall
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hood ventilation did not turn on during the inspection.DO THE FOLLOWING:1. Ensure that the hood ventilation is repaired.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dust and grease built up was observed over the hood ventilation.DO THE FOLLOWING:1. Ensure the hood ventilation is serviced and cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Build up of grease and food debris underneath the 3 compartment sink, by the dishwasher and by the plumbing behind the dishwasher. 2. Duct tape was observed in one of the cabinets.5. Vents had dust up. COMPLETE THE FOLLOWING:1. Clean the areas noted above more thoroughly and more often.2. Ensure the vents in the kitchen are cleaned.2. Remove the duct tape to allow for a smooth, cleanable surface.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
12 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Rotten bananas were observed in the walk in cooler. This was corrected during the inspection by the operator and discarded. DO THE FOLLOWING:1. Ensure that food is not mouldy prior to use. Mouldy food must not be used for food preparation and discarded.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handler was observed rinsing hands in the 3 compartment sink. This was corrected during the inspection. Food handlers were educated on the importance of hand hygiene and using the dedicated hand sink for handwashing. Food handler was observed eating their lunch at the prep counter where food was being actively prepared. This was corrected during the inspection. DO THE FOLLOWING:1. Wash hands prior to handling food in the dedicated sink with soap and water, dry with paper towels. 2. Ensure that hands are washed in between tasks and clean gloves are doffed if using gloves. 3. Gloves are not a replacement for handwashing.4. Ensure that food handlers are not eating or snacking in areas where food is being prepped as it can lead to contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Eggs were observed at room temperature. Operator informed they were kept outside for an hour. Eggs were placed back in the cooler. Mascarpone cream was observed at room temperature. Operator moved it back into the cooler.DO THE FOLLOWING:1. Ensure that foods not being used are stored in the cooler. Eggs must be kept at temperatures 7 degrees Celsius or lower. Other high-risk items must be stored at 4 degrees Celsius or lower.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. No waterproof probe thermometer available for checking the high temperature dishwasher.2. The QUAT sanitizer test strips expired on February 1, 2025.COMPLETE THE FOLLOWING:1. Purchase a waterproof probe thermometer to test the dishwasher and ensure it reaches a minimum 71*C at the dish level for adequate sanitizing of dishes.2. Purchase new sanitizer test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwash station was obstructed at the time of the inspection. Dishes were observed in the sink. This was corrected during the inspection by the operator. DO THE FOLLOWING:1. Handwash sinks must only be used for handwashing. 2. Dishes must be washed in the 3 compartment sink or the dishwasher
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall behind the 3 compartment sink is in disrepair. Ensure this is repaired. Walls should be made of non porous and easily cleanable material.DO THE FOLLOWING:1. Repair the wall
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hood ventilation did not turn on during the inspection.DO THE FOLLOWING:1. Ensure that the hood ventilation is repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **OUTSTANDING**1. The flooring throughout the food prep area was made of concrete which was not adequately finished.*November 13, 2024: advised by staff that facility is awaiting a quote for the flooring.COMPLETE THE FOLLOWING:1. Finish the floor to ensure that surface is smooth and cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **OUTSTANDING**1. The shelving unit between the two front prep coolers is made of unfinished wood.COMPLETE THE FOLLOWING:1. Apply a coating to the pieces of unfinished wood, so that it is smooth, non-absorbent and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Large mixer stored on unfinished wooden palette.COMPLETE THE FOLLOWING:1. Finish the wooden palette so it is smooth, easy to clean and non-absorbent.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Dust and grease built up was observed over the hood ventilation.DO THE FOLLOWING:1. Ensure the hood ventilation is serviced and cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- **1. There was a buildup of food debris along the wall beside the prep cooler in the cooking area.2. Build up of grease and food debris underneath the 3 compartment sink, by the dishwasher and by the plumbing behind the dishwasher. 3. Area by the pop syrup had some spills. 4. Duct tape was observed in some of the cabinets. 5. Vents had dust up. COMPLETE THE FOLLOWING:1. Clean the areas noted above more thoroughly and more often.2. Ensure the vents in the kitchen are cleaned.2. Remove the duct tape to allow for a smooth, cleanable surface.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Stir spoon in front area stored in room temperature water. Ice added to the water to prevent bacteria from growing. COMPLETE THE FOLLOWING:1. Keep stir spoon stored in ice water.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. No waterproof probe thermometer available for checking the high temperature dishwasher.2. The QUAT sanitizer test strips expired on February 1, 2025.COMPLETE THE FOLLOWING:1. Purchase a waterproof probe thermometer to test the dishwasher and ensure it reaches a minimum 71*C at the dish level for adequate sanitizing of dishes.2. Purchase new sanitizer test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **OUTSTANDING**1. The flooring throughout the food prep area was made of concrete which was not adequately finished.*November 13, 2024: advised by staff that facility is awaiting a quote for the flooring.COMPLETE THE FOLLOWING:1. Finish the floor to ensure that surface is smooth and cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **OUTSTANDING**1. The shelving unit between the two front prep coolers is made of unfinished wood.COMPLETE THE FOLLOWING:1. Apply a coating to the pieces of unfinished wood, so that it is smooth, non-absorbent and easy to clean.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Large mixer stored on unfinished wooden palette.COMPLETE THE FOLLOWING:1. Finish the wooden palette so it is smooth, easy to clean and non-absorbent.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was a buildup of food debris along the wall beside the prep cooler in the cooking area.COMPLETE THE FOLLOWING:1. Clean area noted above more thoroughly and more often.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **OUTSTANDING**1. There was no QUAT test strip to verify the concentration of the QUAT sanitizer being used in the facility.COMPLETE THE FOLLOWING:1. Purchase test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **OUTSTANDING**1. The flooring throughout the food prep area was made of concrete which was not adequately finished.*November 13, 2024: advised by staff that facility is awaiting a quote for the flooring.COMPLETE THE FOLLOWING:1. Finish the floor to ensure that surface is smooth and cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The shelving unit between the two front prep coolers is made of unfinished wood.COMPLETE THE FOLLOWING:1. Apply a coating to the pieces of unfinished wood, so that it is smooth, non-absorbent and easy to clean.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Aprons stored in staff washroom.COMPLETE THE FOLLOWING:1. Do not store any items used for food preparation in the washroom to protect from contamination.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **OUTSTANDING**1. There was no QUAT test strip to verify the concentration of the QUAT sanitizer being used in the facility.COMPLETE THE FOLLOWING:1. Purchase test strips.
- 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 paper towel in dispenser at back handwash sink.2. Paper towel not stored in dispenser in staff washroom.3. The area around the back handwash sink is cluttered. COMPLETE THE FOLLOWING:1. Ensure paper towel is always available and stored in dispenser at the handsink. 2. Keep the handsink clear at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Duct tape used to close a gap between the two front prep coolers.COMPLETE THE FOLLOWING:1. Remove duct tape as is not an appropriate material for food facilities. Counters must be smooth, impervious to moisture and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **OUTSTANDING**1. The staff washroom which opens into the food prep area does not have a self-closing device2. The flooring throughout the food prep area was made of concrete which was not adequately finished.*November 13, 2024: advised by staff that facility is awaiting a quote for the flooring.COMPLETE THE FOLLOWING:1. Please install a self-closing device to the staff washroom2. Finish the floor to ensure that surface is smooth and cleanable and impervious to moisture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Dust observed on hood vent filters directly above the cooktop. COMPLETE THE FOLLOWING:1. Clean the filters. They should be cleaned as often as necessary to maintain them in a visibly clean condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. Food equipment and bag of flour noted in area next to the back door.COMPLETE THE FOLLOWING:1. Organize the kitchen.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no QUAT test strip to verify the concentration of the QUAT sanitizer being used in the facility.**Equip the facility with a QUAT test strip
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The staff washroom which opens into the food prep area does not have a self-closing device**Please install a self-closing device to the staff washroom2. The flooring throughout the food prep area was made of concrete which was not adequately finished.**Finish the floor to ensure that surface is smooth and cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- Boxes containing food equipment were noted lying around the kitchen. Clutter was noted in area next to the back door.**Organize the kitchen
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The ambient temperature of the cooler at the front service area containing milk was measured at 9.6 degrees C. Milk was moved out of the cooler.**Adjust/Repair/Replace cooler to ensure that high-risk foods stored in the cooler are held at 4 degrees C and below at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no QUAT test strip to verify the concentration of the QUAT sanitizer being used in the facility.**Equip the facility with a QUAT test strip
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. The metal edging at the bottom of the shelf below the hand wash sink next to the 3-compartment sink had come off, exposing raw rood.**Please repair**Ensure all surfaces are smooth, cleanable and impervious to moisture.2. The staff washroom which opens into the food prep area does not have a self-closing device**Please install a self-closing device to the staff washroom3. The flooring throughout the food prep area was made of concrete which was not adequately finished.**Finish the floor to ensure that surface is smooth and cleanable and impervious to moisture.
- 23. Is the facility maintained in a clean and sanitary condition?
- Boxes containing food equipment were noted lying around the kitchen. Clutter was noted in area next to the back door.**Organize the kitchen
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions