Heaven Restaurant Market
118 - 1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General
2 inspections
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Operator was to store equipment on kitchen cart for drying. **Provide overhead drying rack above 2 comp sink.2. Bleach bottle label indicates fiberguard additive, not suitable for food contact surfaces. **replace bleach product, use plain bleach for preparing chlorine sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Front service counter has bare wood shelving on interior surfaces. *Seal or paint bare wood surfacing.2. Kitchen - one light unit is not protected- light tubes exposed. **Ensure light cover is affixed to lighting unit**Recommend brighter lighting in kitchen
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Operator was to store equipment on kitchen cart for drying. **Provide overhead drying rack above 2 comp sink.2. Bleach bottle label indicates fiberguard additive, not suitable for food contact surfaces. **replace bleach product, use plain bleach for preparing chlorine sanitizer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Front service counter has bare wood shelving on interior surfaces. *Seal or paint bare wood surfacing.2. Kitchen - one light unit is not protected- light tubes exposed. **Ensure light cover is affixed to lighting unit**Recommend brighter lighting in kitchen
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?