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Hankki BVS

214 - 202 6 Avenue SW Calgary AB T2P 2R9 · Food - General

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The surface sanitizer located in the front service area was tested and 0ppm chlorine was detected. The solution was re-mixed to be 100ppm at the time of the inspection. Please always test sanitizer solutions when they are mixed to confirm the correct concentration (100ppm).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility only has one drain plug for the three-compartment dishwashing sink. Three drain plugs are needed to properly wash and sanitize dishes and equipment. Additionally, the facility was sanitizing by using a spray bottle and spraying sanitizer onto equipment and dishes. This is not satisfactory, and dishes/equipment must be fully submerged in a sanitizer for at least 2 min and left to air dry. Please obtain three drain plugs and review proper manual dishwashing procedures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wire sieve with loose metal wires was observed. The sieve was discarded at the time of the inspection. Broken equipment must not be used as it can contaminate food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The facility uses a 2-hour timer system to change out the utensils such as the rice portioning spoon, tongs, ladles, etc.At the time of the inspection, the timer had not been set; thus, staff were unable to know when they needed to change out the utensils. If you are going to use the 2-hour rule the timer must be set each time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and debris was observed under and behind the cook line. Please pull-out equipment and deep clean under and behind the cook line equipment.
  3. Initial Inspection

    0 infractions