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Happy Fresh Market

3 - 5720 Silver Springs Boulevard NW Calgary AB T3B 4N7 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes were stored directly on the cutting boards despite sanitizer bucket containing sanitizer was prepared.Store wiping clothes in use inside effective sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A large amount of dried meat debris was found accumulating in the upper and bottom chamber of the meat saw in the butchering department.Meat saw must be cleaned and sanitized after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Foster upright hot holding unit was set between 43C to 53C at different shelves. High risk foods such as meat buns were measured around 45C and were discarded.The steam table beside the bubble tea station was not on and cooked meat was inside the tray measured around 27C. Meat was discarded.High risk foods must be kept either above 60C or under 4C.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff on site cannot answered what temperature requirement for a hot holding unit or a cooler. Food handling knowledge is inadequate.Ensure all food handlers complete a free food safety basic course. English online module link and a booklet in Chinese are attached in the email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No air gaps at the dipper wells.Provide an air gap at the dipper wells.
  2. Initial 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?
      • No air gaps at the dipper wells.Provide an air gap at the dipper wells.
  3. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot Kitchen:1) No prep cooler at the main cook line to store perishable food at 4 degrees C or below. 2) No hot holding unit to maintain perishable food at 60 degrees C or higher. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot Kitchen:No soap for handwashing at the main line.Provide soap for handwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot KitchenTwelve ice cream flavors, no dipper well. Provide a dipper well for the ice cream scoops.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Butcher:Cooler was not turned on. Hot Kitchen:Cooler was not turned on.Retail:Perishable dim sums in the freezer were measured at 12.0 to 15.0 degrees C. The freezer was turned off. Discarded all the dim sums.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Hot Kitchen was not built according to plans.