Hearts Choices
F4 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General
4 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A wiping cloth was placed on the cutting board on top of the prep cooler and is a designated food contact surface. Operator was instructed to place the wiping cloth in a bucket containing sanitizer solution.Ensure that cleaning cloths that come in contact with food contact surfaces must be in sanitary conditions at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizer solution was prepared and in use at the time of inspection. Operator instructed to make sanitizer solution.2. The chlorine strip available was expired and no replacement present on site. Expired strip was discarded and operator instructor to get an unexpired replacement.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical bottles containing detergents were not well labeled. Operator instructed to label bottles appropriately.Ensure chemical bottles and containers should be properly labeled to avoid misuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food samples placed in a bowl of ice were not fully immersed. Operator instructed to replace with a bigger bowl so that the level of the food samples would be below the ice level. Ensure food samples are fully immersed so as to maintain the right holding temperature and should not exceed one hour.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink was obstructed with a bowl of food on it at the time of inspection. Operator instructed to remove the bowl and ensure that the sink is clear.Sinks should be accessible at all times during operation.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Rice paddle was placed in container of standing lukewarm water near a cooking pot of rice. Operator instructed to place in ice water or sanitizer solution.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were stored in stagnant water. Store scoops in ice water or food safe sanitizer.
- 09. Are chemicals stored and handled in a safe manner?
- Chlorine in the sanitizer spray bottle was measured at 1000ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water) and verify with test strips.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Perishable sauces on the hot plate were measured between 52 to 55 degrees C. 2) Small container of tofu was stored in the prep cooler insert. Tufo was not getting direct cold air from the cooler. Tofu was measured at 8.0 degrees C. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes were not sanitized with chlorine sanitizer for two minutes after washing. Follow the three-step method:1) wash with soap and warm water2) rinse with warm water.3) sanitizer with 100ppm chlorine by submerging for 2 minutes.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?