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Happy 50+ Association - Events

169 Silverado Plains Close SW Calgary AB T2X 0G4 · Food - Special Event

4 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer available in the kitchen.2) Two staff were observed using kitchen prep table and cleaning it with a dirty cleaning cloth.*Operator prepared the bleach solution, tested as 100 ppm. Staff cleaned and sanitized the table, soaked the cleaning cloth in the sanitizer bucket.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - No probe thermometer available at the time of inspection.*Operator was able to obtain a probe thermometer in a reasonable amount of time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • - Temporary handwashing was not set up at the time of inspection. There was no catch basin to collect grey water, and soap and paper towels were not available for handwashing.*Staff promptly filled the water container with a spigot, and soap and paper towels were arranged within a reasonable time.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of bleach water in the wiping cloth bucket in the booth was undetectable. There was no additional concentrated bleach available to prepare more solution.Obtain concentrated food contact surface sanitizer solution for dishwashing and sanitizing food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bags of flour were being stored directly on the ground. Flour bags were moved up off the ground during inspection. Ensure that food is stored up off the ground to help protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Booth had and was using Caviwipes on food contact surfaces.Caviwipes are not safe for use on food contact surfaces. Obtain a food safe sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple flats of eggs were being stored without temperature control. Internal temperatures measured between 8-12 degrees Celsius.Eggs were moved into the cooler. Instructed operator to take out only as many eggs as necessary.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of pancake batter were being stored at room temperature. Internal temperatures measured 20 and 22 degrees Celsius.Food was discarded. Pancake batter is perishable and must be stored with temperature control.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not available for use.Obtain food contact surface sanitizer test strips.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food-grade sanitizer available during the time of the inspection.A food-grade sanitizer must be available to ensure food contact surfaces are adequately cleaned and sanitized to mitigate the risk of food contamination. Reinspected that same day and the operators obtained a bleach sanitizer solution and measured 200ppm.