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Heaven Artisan GF Cuisine

119 - 1013 17 Avenue SW Calgary AB T2T 0A7 · Food - General

5 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Several containers of raw chicken were stored at room temperature. Staff was breading chicken but was doing other tasks. Ensure excess is stored in the cooler until staff is ready to use it. 2. Used utensils were stored in water and vinegar. Ensure utensils are stored in ice was or a sanitizer solution when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was adding chlorine to the soapy water to wash and sanitize dishes. Ensure dishes are washed with soap and water, rinsed, soaked in 100-200ppm chlorine sanitizer for 2 minutes then air dried. Reviewed dishwashing procedures onsite. Do not add chlorine to the soapy water. Please review with staff.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available for use.Obtain a functional probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water source for the hand wash sink in the kitchen had been turned off due to a leak.Have the handwash sink repaired. Ensure that hot and cold water are available at all hand wash sinks at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was duct tape on the floor at the transition between the front service area and the kitchen.Duct tape is not a cleanable surface. Install a proper floor transition.
  4. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of bleach water in the spray bottle used for sanitizing food contact surfaces measured >200 ppm.Solution was diluted during inspection and then concentration measured 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vacuum sealed bags of frozen cooked beef and pork were being thawed in a container of standing water. Food was not capable of being fully submerged in the containers being used.Food was moved to a larger container and was moved into the sink under cold running water. Acceptable thawing methods include: thawing in the refrigerator, thawing under cold running water, thawing as part of the cooking/reheating process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water source was initially turned off to the hand wash sink in the kitchen.The hot water source was turned back on during inspection. Ensure that all hand wash sinks are equipped with hot and cold water at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was duct tape on the floor at the transition between the front service area and the kitchen.Duct tape is not a cleanable surface. Install a proper floor transition.
  5. Monitoring Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of chlorine in the bleach water prepared in a sanitizer spray bottle was too strong (>200 ppm).Solution was diluted during inspection. Bleach water solution must measure between 100-200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff stated that food was not reheated before being placed in hot holding. Internal temperature of cooked beef in the hot holding unit measured 38 degrees Celsius; the internal temperature of cooked pork in the hot holding unit measured 45 degrees Celsius.Food must be fully reheated to 74 degrees Celsius or greater before being placed into hot holding. Food was reheated during inspection and then moved back into hot holding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff stated that dishes are washed by: washing with soap and water, then rinsing with fresh water, then air dried.Proper manual dishwashing technique is:- Scrape food remaining on dishes- Wash with soap and water- Rinse with fresh water- Sanitize. If using the chlorine based sanitizer available at the time of inspection, use 1/2 a teaspoon to 1 teaspoon of bleach per litre of water (100 ppm). Submerge dishes for 2 minutes. - Air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the front service area hand wash sink was empty of paper towels.Paper towels were refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand wash sink was not draining well.Repair the kitchen hand wash sink to improve draining.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser installed at the kitchen hand wash sink.Install a paper towel dispenser at the kitchen hand wash sink to help protect the paper towel from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were falling off the wall in the front service area.Replace falling off baseboards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were missing in the back food preparation area.Replace missing baseboards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a two-basket deep fryer that was located outside of the ventilation canopy.Deep frying and grease producing cooking must take place under the ventilation canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was duct tape on the floor at the transition between the front service area and the kitchen.Duct tape is not a cleanable surface. Install a proper floor transition.