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Going Nuts

550 & 544 42 Avenue SE Calgary AB T2G 1Y6 · Food - General

1 inspection

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Unit 550:Chlorine sanitizer in the spray bottle was measured less than 50ppm. Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Nuts were stored directly on the non-food blue Rubbermaid roughneck and other color containers. Use food grade containers to store food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No equipment was available to monitor the pot washer. Provide thermal strips or waterproof high temperature thermometer.
    • 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?
      • 1) No pest reports were available for review. Provide pest reports.2) Unit 544:Load doors were left open to circulate air to the large fan. Doors were propped open with metal lattice panels to allow pest to enter the facility.Keep the doors close.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Unit 544:1) Dust build-up on the ceiling pipes, walls and tarp used to cover a condenser.2) Dust build-up by the walk-in cooler fan area.3) Mold noted on the dishwashing sink sealant. 1 to 3) Clean these areas.