Heninger Toyota
407 36 Avenue SE Calgary AB T2G 1W3 · Food - General
7 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no approved food-grade sanitizer available to sanitize food contact surfaces.Obtain an approved food grade sanitizer.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility is only equipped with a one compartment dishwashing sink. With the level of food handling taking place, the minimum requirement for backup dishwashing is a two compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- REPEAT VIOLATION:Ran the dishwasher 5x, the maximum temperature of 66 degrees C was reached only. Manually sanitize with sanitizer in the sink for 2 minutes before air drying.  The water temperature at the dish level during the sanitize cycle for the dishwasher measured 58, 67, and 68 degrees Celsius for the first three run attempts.Service the dishwasher. Ensure that the water temperature at the dish level during the sanitize cycle exceeds 71 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher was not checked to ensure it reaches sanitizing temperature. Check and record dishwasher daily.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Commerical flat top grill with domestic canopy. Staff stated that they fried eggs and warm up bacon on the flat top grill.Please check with the fire inspector to see if this meets fire code. Provide fire report for inspector to review.Previous Report:Cooking producing grease laden vapours was taking place on the flat top grill, contrary to permit restrictions and without required ventilation canopy.Either install commercial ventilation that meets the requirements for cooking that produces grease laden vapours, or modify the menu to eliminate the menu items that require cooking that produces grease laden vapours.
- 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) Paint was peeling off the wall by the one compartment sink. Repair the wall.2) Broken laminates along the shelves' edges. Repair the shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Stains build-up on the floor. Clean the floor.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff has no hair control.Provide hair control.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility is only equipped with a one compartment dishwashing sink. With the level of food handling taking place, the minimum requirement for backup dishwashing is a two compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- REPEAT VIOLATION:Ran the dishwasher 5x, the maximum temperature of 66 degrees C was reached only. Manually sanitize with sanitizer in the sink for 2 minutes before air drying.  The water temperature at the dish level during the sanitize cycle for the dishwasher measured 58, 67, and 68 degrees Celsius for the first three run attempts.Service the dishwasher. Ensure that the water temperature at the dish level during the sanitize cycle exceeds 71 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Dishwasher was not checked to ensure it reaches sanitizing temperature. Check and record dishwasher daily.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Commerical flat top grill with domestic canopy. Staff stated that they fried eggs and warm up bacon on the flat top grill.Please check with the fire inspector to see if this meets fire code. Provide fire report for inspector to review.Previous Report:Cooking producing grease laden vapours was taking place on the flat top grill, contrary to permit restrictions and without required ventilation canopy.Either install commercial ventilation that meets the requirements for cooking that produces grease laden vapours, or modify the menu to eliminate the menu items that require cooking that produces grease laden vapours.
- 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) Paint was peeling off the wall by the one compartment sink. Repair the wall.2) Broken laminates along the shelves' edges. Repair the shelves.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Stains build-up on the floor. 2) Slight build-up on the air vents. 1 to 2) Clean the floor and air vents.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bowl of raw shell eggs stored in the front display cooler had internal temperatures of 14.8 degrees Celsius.Staff stated that the eggs had been left out of the cooler for about an hour. Raw shell eggs must be maintained at 7 degrees Celsius or lower.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese that had been stored on the counter by the flat top grill had an internal temperature of 20 degrees Celsius.Cheese was discarded. Cheese must not be stored on the countertop. Store in the cooler at 4 degrees Celsius or less.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Facility is only equipped with a one compartment dishwashing sink. With the level of food handling taking place, the minimum requirement for backup dishwashing is a two compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The water temperature at the dish level during the sanitize cycle for the dishwasher measured 58, 67, and 68 degrees Celsius for the first three run attempts.Service the dishwasher. Ensure that the water temperature at the dish level during the sanitize cycle exceeds 71 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- One bottle of quat test strips expired in 2014, another bottle available expired in 2016.Obtain quat test strips within their expiration date so that quat based food contact surface sanitizer can be accurately verified.
- 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 hand soap dispenser at the hand wash sink in the back food handling area.Install a soap dispenser at the back food handling area hand wash sink.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Cooking producing grease laden vapours was taking place on the flat top grill, contrary to permit restrictions and without required ventilation canopy.Either install commercial ventilation that meets the requirements for cooking that produces grease laden vapours, or modify the menu to eliminate the menu items that require cooking that produces grease laden vapours.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management 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?
- **Repairs complete**The back prep table has been ripped off the wall, the seal is still partially attached.Please re-attach the prep table to the wall, and seal so no moisture or food debris can enter behind the counter space.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No chlorine test strips onsite. Chlorine test strips that can measure 100 ppm chlorine are required to insure proper sanitizer concentration.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- No food handling permit displayed. Please post current food handling permit in a conspicuous place.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The back prep table has been ripped off the wall, the seal is still partially attached.Please re-attach the prep table to the wall, and seal so no moisture or food debris can enter behind the counter space.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?