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Hey! I Am Yogost

102 - 328 Centre Street SE Calgary AB T2G 4X6 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No surface sanitizer was prepared while facility was in operation.-Ensure a surface sanitizer is available-Provided instructions to supervisor about how to make an approved sanitizer (1/2 tsp bleach in 1L water)2) Wiping cloths were left on the counter.-Store wiping cloths in sanitizer
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff was not washing hands between using point-of-service terminal and food handling.-Ensure staff wash hands between other tasks and food handling
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked about how dishes were washed, no sanitizing step was mentioned. There did not appear to be any instructions in the dishwashing area about dishwashing steps.-Ensure dishes are being sanitized after washing-A 2-compartment dishwashing poster was provided by email
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back area handwashing sink was obstructed by pails and had no paper towel available. Operator said they did not use this sink. Back area is separated from front by curtains that have to be moved by hand.-Ensure a handwashing sink is available in each area where food is handled-Ensure sink has soap and paper towel available
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Curtains between front and back areas were stained.-Ensure curtains are washed frequently, as they are a high-touch surface
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -Wet cleaning clothes were observed on the counter.*All wet/dirty cleaning cloths must be stored in a sanitizer solution while not in use to prevent the growth of pathogens. Staff corrected the violation onsite. The sanitizer solution for cleaning clothes must be changed every two hours or sooner if visibly dirty.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • -Dishwashing procedure was reviewed with staff. Staff was cleaning the dishes in the two-compartment sink by washing and rinsing, but no sanitization was performed.*Explained the correct procedure to staff.**The correct procedure to wash and sanitize dishes are in the order of wash, rinse, sanitize and air dry.Steps in proper manual dishwashing are:- Scrape food particles from dishes.- Wash dishes with soapy water.- Rinse dishes with fresh water.- Sanitize dishes. If using the chlorine-based food contact surface sanitizer available on site, use 100 ppm chlorine.- Fully submerge dishes in the sanitizer solution for 2 minutes.- Air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - There were no test strips onsite to measure chlorine solution. The food safe sanitizer concentration for chlorine is between 100 - 200 ppm.*Please ensure that the chlorine test strips for the sanitizer are available onsite and must test the sanitizer daily or after preparing a fresh one each time
    • 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 at the one of the hand wash stations (inside one) was found to be empty at the time of inspection.*All of the hand sinks in the facility must always be stocked with soap, single-use hand towels, and both hot and cold water.**Please ensure these supplies are regularly checked and maintained to uphold proper hygiene standards.
  5. Monitoring Inspection

    0 infractions