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800F - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer solution was initially prepared for use.- Staff prepared a bleach sanitizer solution during inspection. As discussed, ensure that a sanitizer is prepared for use at all times when the facility is open for each food handling area.2. Cleaning cloths were stored on food prep counters.- Provide a bucket container with sanitizer for storing cleaning cloths during use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Open canned food item was stored in the prep line cooler.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe or infrared thermometer was available in the facility at the time of inspection.- Ensure working thermometer is available to check food temperatures regularly.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not able to demonstrate proper use of the 2-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as required.- Operator was informed on how to properly use the sink for sanitization.- Ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine solution to sanitize.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the kitchen was blocked as clean utensils were placed in the sink. - As discussed, keep the handwash sink free of all items and easily accessible at all times.
    • 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?
      • Valid food permit was not posted at the facility.- As discussed, food permit should be printed and displayed at the facility where it can be easily seen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard paper was installed on wall near the 2-comp sink. Water damage was noticed on the paper. - Cardboard was removed by operator. Ensure surfaces used are smooth, durable, non-absorbent, and easily cleanable.
  4. Initial Inspection

    0 infractions