Hankki
1101 - 320 5 Avenue West Cochrane AB T4C 2A6 · Food - General
7 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- House-made mayonnaise-based sauce was left at room temperature. Operator moved the sauce into cooler measured below 4 degrees Celsius. Keep all perishable foods either at or below 4 degrees Celsius, or at or above 60 degrees Celsius when not in use.
- 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. Monthly pest monitoring records are not completed. Pest Control Checklist template provided to operator. Complete monthly pest monitoring and keep records on site.2. Gap was noted under the back door with the weatherstripping in disrepair. Replace weatherstripping and seal all gaps to prevent pest entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A metal strainer was noted to be damaged. Operator discarded the damaged utensil during the inspection. Ensure that all utensils are in good condition, and repair/replace any utensil in disrepair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Aluminum foils on the shelf above food counter was lifting and damaged. Please make sure it is replaced.Update (May 19, 2026): Aluminum foil is still used on shelves and changed weekly. Remove aluminum foil and use the installed stainless-steel shelving, or change foil daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Rice scoop was kept in the water in room temperature. Please make sure rice scoop is kept *In food grade sanitizer solution or * Ice water to prevent the bacterial growth.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Grease under the pan and pans are stacked on each other. Please make sure they are cleaned.
- 23. Is the facility maintained in a clean and sanitary condition?
- Aluminum foils on the shelf above food counter was lifting and damaged. Please make sure it is replaced.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Rice scoop was kept in the water in room temperature. Please make sure rice scoop is kept in food grade sanitizer solution to prevent the bacterial growth.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottle was not labelled. Please make sure sanitizer bottles are labelled properly to make sure they are handled properly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Plastic curtain beside the 2-comp. sink was dirty. Food debris and dirt accumulated on the surface. Please clean it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Initial Inspection
0 infractions