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Fuwa Fuwa Japanese Pancakes

330 - 6100 Macleod Trail SW Calgary AB T2H 0K5 · Food - General

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer bottle in the front prep area was not labelled. Staff placed a label on the bottle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel available at the hand sinks in the front and back preparation areas.Obtain paper towel and ensure the dispensers are consistently stocked to maintain proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris was noted accumulated around the door openings of the ice cream freezer in the service area.Clean and sanitize all surfaces on the ice cream freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was significant debris and dirt accumulation on the floors beneath the storage racks near the yellow rear door, as well as around the gelato machine.Thoroughly clean these areas, ensuring all debris and buildup are removed.
  3. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on the counters/food handling surfaces.-ensure cloths are stored in sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The waffle maker had food and grease buildup inside. It requires deep cleaning, and if the parts cannot be removed for thorough cleaning, the Clean-in-Place (CIP) method should be used.*The CIP method involves thoroughly cleaning and spraying sanitizer solutions through the equipment without disassembly to effectively remove food residue and grease, ensuring proper sanitation.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Observed wet cleaning cloths not being stored in sanitizer in the dishwashing area and at handwashing sinks.*Please make sure cleaning cloths are kept in the 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.**Staff soaked them in the sanitizer solutions.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The chlorine sanitizer was tested at 10 ppm.*Staff corrected the chlorine sanitizer concentration to 100 ppm.**Please ensure that the concentration of sanitizer is checked at least once a day.***For effective sanitation of food contact surfaces, the chlorine sanitizer concentration should be maintained between 100-200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on the counters/food handling surfaces.-ensure cloths are stored in sanitizer solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • - An unlabeled sanitizer bottle was observed. Staff have since labeled the bottle.*Please ensure that all chemicals on the premises are properly labeled to prevent any potential mixing of substances.
    • 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?
      • - Staff was unable to produce any records of pest control.*Please ensure to maintain pest control records onsite at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The waffle maker had food and grease buildup inside. It requires deep cleaning, and if the parts cannot be removed for thorough cleaning, the Clean-in-Place (CIP) method should be used.*The CIP method involves thoroughly cleaning and spraying sanitizer solutions through the equipment without disassembly to effectively remove food residue and grease, ensuring proper sanitation.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were stored on the counters/food handling surfaces.-ensure cloths are stored in sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel in the dispenser at the handwash sink in the kitchen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation duct for the Rational Oven was a temporary fix using vehicle exhaust parts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice cream scoops were stored in stagnant water.
  6. Risk Management Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher only reached 51Celsius during the sanitizing cycle.-the dishwasher must reach 71Celsius (minimum)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil storage shelves were directly beside the kitchen handwashing sink.-install a barrier between the sinks and the shelving rack to prevent contamination during handwashing.
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    0 infractions