Skip to content
Loading map…

Hankki

8521 Broadcast Avenue SW Calgary AB T3H 6B8 · Food - General

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentrations were not being tested on a regular basis
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on ceiling tiles by fans
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket was measured at 0 ppm.-Fresh quat sanitizer bucket was prepared and measured 200 ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler did not change gloves and washed their hands before handling food after handling their phone.-Food handler was notified to wash their hands.Ensure food handlers wash their hands each time after handling their phone or after any other activity where hands may become contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Used serving utensils were kept in a container at ambient temperature.-Clean serving utensils were stored in quat sanitizer solution at 200 ppm.Ensure serving tongs/utensils including rice serving spoons are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Uncooked raw chickens were kept in the prep sink to thaw with a surface temperature between 3-°C to 2°C.-Chickens were kept in the cooler to continue thawing.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria. -
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Underneath the counters, prep coolers, and hard to reach areas were dirty and had debris buildup.-Clean the indicated areas.