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Globefish Kensington

332 14 Street NW Calgary AB T2N 1Z7 · Food - General

4 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in the spray bottles and in the bleach sanitizer containers was measured less than 100ppm.-Ensure that the bleach is maintained at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp in the prep line cooler was measured at 14.5 degrees C.*Shrimp was discarded.In the seafood station prep cooler,Sashimi was measured at 12.6 degrees C.* Sashimi was stored on top of the insert.**Sashimi was discarded.In the small cooler shrimp, fish and lobsters were measured at 22 degrees C.On checking, it was observed that the small cooler was not turned on.* All the above-mentioned food was discarded.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the seafood station prep cooler,Tuna was measured at 9.5 degrees C.* Tuna was placed in the cooler.-Ensure that the perishable food is stored at 4 degrees c or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was measured at 67.6 degrees C even after running the dishwasher for 5 cycles.-Ensure that the high temperature dishwasher maintained at least 71 degrees C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink near the sashimi station was obstructed with knives and glasses.-Ensure that the hand sink is designated for hand washing only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover for one of the lights was broken and shattered.-Fix the light cover and ensure that it is shatterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken flour container and sieve basket was being used.-Ensure that broken food containers/ equipment is not used to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was used as a liner to store food containers.-Ensure that the cardboard is not used as it is not a clean surface and can act as a harborage for pests.2) The area behind the ice machine was covered with dirt and debris.-Please clean the area.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the seafood station prep cooler,Tuna was measured at 9.5 degrees C.* Tuna was placed in the cooler.-Ensure that the perishable food is stored at 4 degrees c or less under refrigeration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover for one of the lights was broken and shattered.-Fix the light cover and ensure that it is shatterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken flour container was being used.-Ensure that broken food containers/ equipment is not used to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was used as a liner to store food containers.-Ensure that the cardboard is not used as it is not a clean surface and can act as a harborage for pests.2) The area behind the ice machine was covered with dirt and debris.-Please clean the area.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 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?
      • Very a small amount of mice droppings were observed as the operator already has a pest control program in place. Actions were already taken to seal the possible entry points. Clean and monitor. If more activity is observed, ensure the pest control company comes by more regularly to control the issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoop was stored in the ice machine. The handle was touching the ice.Corrected on site. Ensure the scoops is stored in a sanitary manner.