Hankki
1058 17 Avenue SW Calgary AB T2T 0A5 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Demand Inspection
5 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?
- Temperature checks confirming the proper cooking temperatures of meat are not being done. Meat must be cooked to an adequate internal temperature (74C) to kill any pathogens that may be present in the meat. Staff must be checking the internal temperatures of meat to ensure the proper temperatures are met.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large box of hot dogs was sitting on top of the stand mixer. The hot dogs had an internal temperature of 20.9C. Staff indicated they took them out to finish thawing. This is not a safe way to thaw food. The only approved methods for thawing are as follows:- In the cooler - Under cold running water- In the microwave (must be cooked immediately after thawing)- As part of the cooking process The hot dogs were discarded at the time of the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Fried chicken that was being hot held had an internal temperature of 45.7CThe chicken was re-heated to 74C at the time of the inspection. 2) Fried dumplings that were being hot held had an internal temperature of 57C. the dumplings were re-heated to 74C at the time of the inspection. Food being hot held must be kept at a temperature of 60C or above to limit pathogen growth. Operator discussed purchasing a heat lamp to place above the hot holding unit to help with maintaining the temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Multiple cooked meat items were sitting on counters with no temperature control. Staff indicated they were taken out of the cooler to refry, but no one was actively using the food items. Food must be kept in the cooler until it is ready to be used. Do not remove food from the cooler and leave it on the counter with no temperature control. The food was placed back in a cooler at the time of the inspection.
- 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?
- The back exterior door was open at the time of the inspection. Please keep this door closed at all times or install a screen door to limit pest entry. The door was closed at the time of the inspection.
- 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?
- Risk Management Inspection
3 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- (Ongoing violation) March 18, 2025:Grease interceptor service was done on March 13, 2025. The grease interceptor was 100% full (50% FOG; 50% solids). The grease trap is not being adequately maintained.September 12th, 2024: The grease interceptor was serviced on August 29th, 2024. The grease layer was measures at 70% and the oils layer was measured at 30%. Fat, oil, and grease (FOG) and solids should measure 25% maximum.Please service the interceptor more frequently. July 31st, 2024: The grease interceptor was last serviced on July 27th and the grease trap was 100% full again. Fat, oil, and grease (FOG) and solids should measure 25% maximum.You must increase the frequency of service to avoid a back-up. The grease interceptor was last serviced July 4, 2023. The grease trap was 100% full of grease that day.Fat, oil, and grease (FOG) and solids should measure 25% maximum.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Broken floor tiles were present on the kitchen floor, by the deep fryers.Replace broken floor tiles.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tape was attached to parts of the hot dog deep fryer. Grease was built up on the tape.Repair the hot dog deep fryer and remove the tape.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
12 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Multiple staff members observed using improper hand hygiene and glove use. Staff were not washing hands before putting gloves on, staff were not washing hands after removing soiled gloves before putting on new gloves.For glove use, hands must be washed before putting gloves on. Gloves must be discarded between activities or when contaminated. Hands must be washed after removing soiled gloves, and before putting on new gloves.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- An abundance of food was being stored outside of coolers/freezers (on counters, floors, shelving). Food items included hot dogs, spring rolls, raw beef, raw chicken breasts.Food storage at room temperature is not permitted.
- 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?
- Pest control reports were not available for review.Ensure that pest control reports are easily accessible and available for review upon request.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- (Ongoing violation) March 18, 2025:Grease interceptor service was done on March 13, 2025. The grease interceptor was 100% full (50% FOG; 50% solids). The grease trap is not being adequately maintained.September 12th, 2024: The grease interceptor was serviced on August 29th, 2024. The grease layer was measures at 70% and the oils layer was measured at 30%. Fat, oil, and grease (FOG) and solids should measure 25% maximum.Please service the interceptor more frequently. July 31st, 2024: The grease interceptor was last serviced on July 27th and the grease trap was 100% full again. Fat, oil, and grease (FOG) and solids should measure 25% maximum.You must increase the frequency of service to avoid a back-up. The grease interceptor was last serviced July 4, 2023. The grease trap was 100% full of grease that day.Fat, oil, and grease (FOG) and solids should measure 25% maximum.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A sewer gas odour was present in the facility. It was most noticeable by the three compartment sink and grease interceptor.Investigate and abate the source of the sewer gas odour.
- 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 three compartment sink was draining slowly.Have the three compartment sink serviced to improve the draining.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Broken floor tiles were present on the kitchen floor, by the deep fryers.Replace broken floor tiles.
- 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 caulking behind the three compartment sink was mouldy.Remove mouldy caulking and replace with new caulking.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The ventilation canopy baffle filters and surfaces had grease accumulation.Clean ventilation canopy filters and surfaces and ensure cleaning occurs on a regular basis.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cooler door handles were greasy.Clean cooler doors handles often.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Tape was attached to parts of the hot dog deep fryer. Grease was built up on the tape.Repair the hot dog deep fryer and remove the tape.
- 23. Is the facility maintained in a clean and sanitary condition?
- Shelving in the facility had grease, soil and/or food debris accumulation.Clean shelving in the facility and ensure these areas are cleaned on a regular basis.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- (Ongoing violation) September 12th, 2024: The grease interceptor was serviced on August 29th, 2024. The grease layer was measures at 70% and the oils layer was measured at 30%. Fat, oil, and grease (FOG) and solids should measure 25% maximum.Please service the interceptor more frequently. July 31st, 2024: The grease interceptor was last serviced on July 27th and the grease trap was 100% full again. Fat, oil, and grease (FOG) and solids should measure 25% maximum.You must increase the frequency of service to avoid a back-up. The grease interceptor was last serviced July 4, 2023. The grease trap was 100% full of grease that day.Fat, oil, and grease (FOG) and solids should measure 25% maximum.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- (Ongoing violation) The right hand basin (wash basin) of the dishwashing sink is obstructed by a food preparation table.The food preparation table obstructs proper dishwashing, and washing dishes over a food preparation table can result in the contamination of food and/or food contact surfaces.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- (Ongoing violation) July 31st, 2024: The grease interceptor was last serviced on July 27th and the grease trap was 100% full again. Fat, oil, and grease (FOG) and solids should measure 25% maximum.You must increase the frequency of service to avoid a back-up. The grease interceptor was last serviced July 4, 2023. The grease trap was 100% full of grease that day.Fat, oil, and grease (FOG) and solids should measure 25% maximum.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Chlorine surface sanitizer bottles were unlabeled. Please ensure that all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fried chicken in the hot holding unit had an internal temperature of 39C at the time of the inspection. The chicken was re-fried to re-heat the chicken to 74C and the hot holding unit temperature was adjusted. Please ensure that food being hot held is kept at a temperature of at least 60C to reduce the risk of pathogen growth and foodborne illness.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- (Ongoing violation) The right hand basin (wash basin) of the dishwashing sink is obstructed by a food preparation table.The food preparation table obstructs proper dishwashing, and washing dishes over a food preparation table can result in the contamination of food and/or food contact surfaces.
- 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?
- The back exterior door was open at the time of the inspection and no screen door was installed. Please either keep the back door closed or install a tight-fitting screen door to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- (Ongoing violation) July 31st, 2024: The grease interceptor was last serviced on July 27th and the grease trap was 100% full again. Fat, oil, and grease (FOG) and solids should measure 25% maximum.You must increase the frequency of service to avoid a back-up. The grease interceptor was last serviced July 4, 2023. The grease trap was 100% full of grease that day.Fat, oil, and grease (FOG) and solids should measure 25% maximum.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The right hand basin (wash basin) of the dishwashing sink is obstructed by a food preparation table.The food preparation table obstructs proper dishwashing, and washing dishes over a food preparation table can result in the contamination of food and/or food contact surfaces.
- 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 wash sink basin was obstructed by a pail of food. The food was removed from the basin during inspection.All hand wash sinks must be free of obstructions at all times so that proper hand washing can take place.
- 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 grease interceptor was last serviced July 4, 2023. The grease trap was 100% full of grease that day.Fat, oil, and grease (FOG) and solids should measure 25% maximum.
- 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 bottom shelf of the food preparation table located on the west side of the facility was rusting.Rusted surfaces can't be properly cleaned. Either repair or replace the rusted shelf so that it is smooth, non-absorbent to moisture, and easy to clean.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?