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Fuwa Fuwa Japanese Pancakes - Events

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

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fresh cream was filled to the top of the inserts. The operator was instructed to reduce the portion of the fresh cream. Fresh cream was filled to the half of the insert.
  2. Risk Management Inspection

    2 infractions

    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • Overflowing garbage in front of grill. Staff leaning over garbage to cook.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large/tall pitchers of eggs stored in shallow ice bins. Measured 18C on top.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers placed inside the coolers and freezers. Thermometers must be placed inside all coolers and freezers to monitor the temperature. Please obtain.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The sandwich cooler measured 10C. Egg whites and dairy products were stored inside. Coolers must maintain a temperature of 4C and below to prevent the growth of bacteria. Repair/replace the cooler and refrain from storing food inside. The operator removed the egg whites and dairy products from the cooler and placed it inside their chest freezer.
  4. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers placed inside the coolers and freezers. Thermometers must be placed inside all coolers and freezers to monitor the temperature. Please obtain.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sandwick preparation cooler was measured between 8 to 12 degrees C. Lost power at the time of inspection. Moved the perishable foods into the other coolers until power is restored.Restore power with organizer and ensure cooler temperature comes down to 4 degrees C. or below.Previous Inspection.The sandwich cooler measured 10C. Egg whites and dairy products were stored inside. Coolers must maintain a temperature of 4C and below to prevent the growth of bacteria. Repair/replace the cooler and refrain from storing food inside. The operator removed the egg whites and dairy products from the cooler and placed it inside their chest freezer.
  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Temporary hand wash sink was not set up at the front of the vendor booth at time of inspection or present before cut off inspection time.- Operator was enroute bringing necessary equipment to set up a temporary hand was sink and was informed they would be inspected the following day by weekend inspectors to verify.
  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cold prep cooler was not able to maintain 4C or lower, and cream, egg white mix, and egg yok mix were stored in (all measured below 10C). - All perishable were moved to the reefer. Corrected
    • 23. Has appropriate notification been given for the special event?
      • Special Event Vendor Notification Form was submitted May 29, 3 days prior to event. All vendor notification forms must be submitted 30 days prior to the event. If forms are submitted significantly late again, vendor will not be permitted to attend.
  8. Demand Inspection

    0 infractions

  9. Demand Inspection

    2 infractions

    • 06. Do food handlers ensure that food is properly handled in a manner that makes it safe to eat?
      • 1)Vendor was intending to add syrup to food items without the required hand washing station. 2)Vendor was handling open baked goods without the required hand sanitizer as indicated on their vendor form. Action Taken1)Vendor was not able to add syrup to pancakes and syrup was provided to customers to add on their own. 2)Hand sanitizer was obtained by vendor.
    • 23. Has appropriate notification been given for the special event?
      • Special Event Vendor Notification Form was submitted May 29, 3 days prior to event. All vendor notification forms must be submitted 30 days prior to the event. If forms are submitted significantly late again, vendor will not be permitted to attend.
  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    1 infraction

    • 21. Is refuse being managed in a suitable manner?
      • Drain line for sinks to holding tank was leaking.Advised organizer who provided sinks.Drain line to be replaced.