Galaxy Karaoke
238 - 1324 10 Avenue SW Calgary AB T3C 0J2 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring 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)?
- Repeat ViolationDishwasher was tested 3x and was observed to measure at 61C, 64C and 67CPrevious ViolationThe mechanical dishwasher was able to stop by itself after completing a cycle. The temperatures of the dishwasher recorded between 53.8°C to 70.5°C.Do not use the dishwasher until the temperature can maintain 71°C at the minimum at the plate level. The 3-compartment will be used in the meantime.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Repeat ViolationThere was no probe thermometer to record the temperature of the dishwasher.Obtain a probe thermometer and document the temperature of the dishwasher on a daily basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Please clean the ice machine, do not use chopsticks or plastic to hold the ice tray up as mold was observed growing on the chopsticks.Please clean and fix the ice tray in the ice machine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer spray bottle measured 0 ppm.Fresh bleach sanitizer solution bottle was prepared and measured 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical dishwasher was able to stop by itself after completing a cycle. The temperatures of the dishwasher recorded between 53.8°C to 70.5°C.Do not use the dishwasher until the temperature can maintain 71°C at the minimum at the plate level. The 3-compartment will be used in the meantime.
- 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 probe thermometer to record the temperature of the dishwasher.Obtain a probe thermometer and document the temperature of the dishwasher on a daily basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The interior of the air fryer was accumulated with food debris and other residues.Clean the air fryer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management 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)?
- Dishes were not sanitized as part of manual dishwashing procedures.Improper manual dishwashing method.Wash in the first compartment, rinse in the second compartment, and sanitize in the third compartment sink with 100 ppm chlorine sanitizer solution for two minutes at the minimum.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a plank of unfinished wood by the dishwasher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violation:3. Faucet holes at the 3-compartment sink were covered by tape. Previous violations:1. There was an accumulation of dust on the kitchen ceiling.2. Towels used as shelf liners were dirty with debris and hair.3. Faucet holes at the 3-compartment sink were covered by tape with mould growth underneath. Ensure the indicated areas are clean, sanitized and maintained in a sanitary condition.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
16 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no approved surface sanitizer in the kitchen to clean and sanitize food contact surfaces.Use chlorine bleach at 100 ppm or quaternary ammonium at 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The kitchen hand sink was not equipped with splashguards when food, food equipment and utensils were stored in close proximity to the hand sink. Install splashguards at least 12 inches height on both sides of the handwashing sink to contain the splash zone.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pre-packaged foods including beverages were stored throughout the kitchen floor.All food and food items must be maintained at a minimum of 15 cm (6 inches) off the floor on racks, shelves or pallets.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meat was thawing in a bowl of stagnant water at the 3-compartment sink. The internal food temperature measured 5.6°C.Operator indicated that the raw meat was for personal use.Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher measured at a maximum temperature of 45.3°C initially with no detectable chlorine residual in the final rinse. The maximum water temperature in the dishwasher plummeted to 18.5°C in the following cycle. It was later detected that there was no hot water in the facility.The dishwasher must maintain a temperature of at least 71°C. Test the dishwasher sanitizing temperature at the plate level with a waterproof probe thermometer that has a maximum function button.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The dishwasher was only connected to a rinse aid. A dishwasher detergent was not available.Connect the dishwasher to a detergent solution capable of removing grease and food particles.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes were not sanitized as part of manual dishwashing procedures.Improper manual dishwashing method.Wash in the first compartment, rinse in the second compartment, and sanitize in the third compartment sink with 100 ppm chlorine sanitizer solution for two minutes at the minimum.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. The bar hand sink was obstructed by boxes.2. The kitchen hand sink was obstructed by containers, wet wipes and a box of disposable gloves.Handwashing sinks must be accessible at all times to ensure convenient access to all food handlers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hot running water was not available. The maximum water temperature measured approximately 10°C.The operator stated that the hot water tank has a capacity of 20 litres.Ensure there is hot and cold potable running water available at all plumbing fixtures in quantities sufficient to meet the needs of the commercial food establishment.Ensure the capacity of the hot water tank is at least 150L. Provide the capacity of the hot water tank.2. Handwashing supplies were not available at the bar hand sink.Equip the handwashing sink with hot and cold running water, soap and paper towel in suitable dispensers.3. Soap in the dispenser at the kitchen hand sink was nearly empty. The dispenser was unable to dispense soap.Additional soap was available, and the soap dispenser was promptly refilled.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Towels for lining shelves were stored on the kitchen floor.
- 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?
- There was evidence of grease producing cooking in the kitchen. The facility was operating against the permit restriction.Cease all grease producing cooking in the food establishment.
- 20. Do food handlers at the facility have adequate food safety training?
- There was no evidence of approved food safety training.Someone in care and control of the facility must, at any time when there are 5 or fewer food handlers working on the premises, ensure that at least one individual holds a food safety certificate.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a plank of unfinished wood by 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?
- The corner of the food preparation table was protected by tape and a dirty absorbent material.Replace the tape with smooth, non-absorbent to moisture and cleanable materials.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Acoustic ceiling tiles were used in the kitchen.Replace ceiling tiles with smooth, non-absorbent and cleanable surfaces to facilitate cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dust on the kitchen ceiling.2. Towels used as shelf liners were dirty with debris and hair.3. Faucet holes at the 3-compartment sink were covered by tape with mould growth underneath. Ensure the indicated areas are clean, sanitized and maintained in a sanitary condition.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?