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Great Canadian Pizza & Butter Chicken Hut

109 - 5029 Nose Hill Drive NW Calgary AB T3L 0A2 · Food - General

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink by the walk-in cooler had a minor disrepair. The hot water tap cannot be completely shut off.Repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowl was used for one of the dry ingredient bins.Use a scoop with a handle to minimize the possible contamination.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was not prepared at the time of the inspection.Corrected on site.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The operator was reusing the leftover beef donair cone. The cone was discarded.The AHS donair guideline is attached in the email. Follow the guideline for safe practice regarding the leftover cone.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was reheated in the warmer. The rice was only 35C. Since the store just opened, the operator was instructed to reheat the rice over 74C immediately.Ensure the foods are reheated above 74 and then kept over 60C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink was not working. Most wall hung soap dispensers were hard to operate.Repair.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Chicken vertical broiler was turned off. The surface of the chicken was measured between 35 to 45 degrees C. Discarded the chicken.The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front prep cooler:Hummus in the top insert was measured at 12.9 degrees C. Tzatziki in the top insert was measured at 13.4 degrees C.Perishable creamy sauce inside was measured at 9.5 degrees C. Discarded all perishable foods
    • 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 after washing.Sanitized in the third sink by immersion for at least two minutes:in a chlorine solution with a concentration of 100 - 200 mg/l at a temperature greater than 45°C.
    • 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?
      • Gap along the bottom and side of the back exit door. Fix the back exit door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up around the air vents. Clean the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the floor's hard to reach areas, equipment legs and baseboards.Clean these areas.
  6. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knife and scraper were stored in stagnant water. Store utensils in ice water (4 degrees C or below) or not water and wash and sanitize every 2 hours.
    • 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?
      • Gap along the bottom and side of the back exit door. Fix the back exit door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Water noted underneath kitchen handwash sink cupboard.Fix the leak.2) Baseboard was not secured to the wall by the pizza oven. Fix the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black stains and deep grooves on the green plastic cutting board.Resurface or replace cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Slight grime build-up on the bottom of the deep freezer.2) Food debris and rust build-up on the walk-in cooler racks and dust build-up on the cooler fan covers.3) Food debris build-up on the container with pizza spacers.1 to 3) Clean these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up around the air vents. Clean the vents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grime build-up on the floor's hard to reach areas. 2) Grease and dust build-up on the walls and air vents.3) Grease build-up on the racks above the three-compartment sink. 4) Mold on the sealant by the handwash sink.1 to 4) Clean these areas.