Gershom's Pinoy Kakanin Atbp. - Events
10 - 1420 40 Avenue NE Calgary AB T2E 4P9 · Food - Special Event
10 inspections
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Standing cooler was overfilled. Temp measured 2-8°C. Operator moved food items to the prep cooler during inspection.- Store cold perishable foods at 4 degrees C. or below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff/operator was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff/operator that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
- 19. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The kitchen utensils, being tongs and scoops, were stored in water at room temperature. The inspector informed the staff/operator that all utensils must be stored in an ice bucket at 4°C or below, or inside a hot-holding unit/warmer that keeps the temperature at or above 60°C, or in an approved sanitizer solution then rinsed with water afterwards. Ensure to also change (wash and sanitize or use another clean one) the utensils every 2-4 hours. The utensils were washed and placed in a 200-ppm QUAT sanitizer solution then to be rinsed with clean water afterwards.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Vendor had brought the wrong chemical and had floor cleaner instead of food safe surface sanitizer solution.- Staff went and bought bleach from nearby store to use. Solution was mixed and tested at 100ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Rice was stored in the sushi rice pot without heating element to store the rice at 60 degrees C or higher. Owner transferred the rice into the hot holding unit during inspection.2) Frozen beef skewers were placed in the hot holding unit without reheating to 74 degrees C. or higher.Reheat perishable foods at 74 degrees C. or higher before serving or holding in the hot holding unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The two-compartment dishwashing sink was missing both drain plugs. Please obtain a two drain plugs to allow for proper dishwashing.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Demand Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer test strips were not available for use.Obtain quat sanitizer test strips so that the concentration of sanitizer can be verified.
- 09. Are chemicals stored and handled in a safe manner?
- The concentration of the quat based food contact surface sanitizer prepared measured greater than 400 ppm. Operator stated that they had not measured the amount of sanitizer put into the bottle, read the chemical bottle to determine how much chemical was required to make a sanitizing solution, or used test strips to verify the concentration.Quat based sanitizer should be maintained at 200 ppm. If sanitizing solutions are too strong, they leave a residue which can be transferred to food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Tapioca pearls stored in the upper portion of the food preparation cooler made earlier that morning had an internal temperature of 24.4 degrees Celsius.Instructed the container of tapioca pearls to be moved to the upright cooler for quicker cooling.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Dessert composed of glutenous rice, flour, coconut milk, water and sugar were being stored at room temperature. Operator stated that they had completed shelf stability testing on the product but did not have proof of shelf stability testing.Instructed that these desserts be moved into the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Pork that had been cooked earlier that morning was stored at room temperature. Internal temperature measured 52 degrees Celsius.Reheat the cooked pork to at least 74 degrees Celsius. Food can then be transferred to the hot holding unit.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked pork and cooked chicken being stored in the hot holding unit had internal temperatures of 51 degrees Celsius. Operator stated that the hot holding unit had not fully warmed up.Instructed that the cooked chicken and cooked pork be reheated to at least 74 degrees Celsius, and that once the hot holding unit had fully warmed up, the reheated food could be transferred back to the hot holding unit.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer test strips were not available for use.Obtain quat sanitizer test strips so that the concentration of sanitizer can be verified.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?