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Hidden Corner

A - 100 3 Avenue SE Calgary AB T2G 0B6 · Food - General

4 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Concentration of chlorine sanitizer was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.The operator adjusted the chlorine sanitizer to ensure the concentration of the solution was measured at 100 ppm.2) Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a chlorine sanitizer solution with a concentration of 100 ppm, along with submerged cleaning cloths, are available at all times during food processing. The operator promptly prepared a bucket of chlorine sanitizer solution at 100 ppm and submerged the cleaning cloths in it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The plexiglass in front of a display was less than 152 cm (5 feet).To protect against customer contamination (coughing, sneezing etc), the height of the display case must either be at least 183 cm (6 feet) in height, or at least 152 cm (5 feet) with at least a 31 cm (1 foot) return portion. The inspector was informed that a display cabinet has been ordered to replace the plexiglass. The operator agreed to use cellophane wrap to protect the food products in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips available were observed to be expired.Obtain test strips within their expiration date so that the sanitizer solution strength can be accurately tested and concentration verified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage area located at the back of the kitchen was observed to be disorganized with single-use items and construction tools in milk crates stored on the floor.Please organize the area so personal items like tools have a distinguishable location away from items intended for the business. Ensure items are elevated at least 6 inches off the floor for visibility, accessibility and easy cleaning.
  4. Initial Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer bottle was unlabeled. Please ensure all chemical bottles including sanitizer are labeled such that the contents can be identified and safely used.