HII Pot Hotpot
1 - 718 17 Avenue SW Calgary AB T2S 0B7 · Food - General
8 inspections
- Demand Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Open containers of hot pot ingredients were noted in the front customer area. The items were not protected from customer contamination. This is a repeat violation. All containers of food in the customer area must be covered with lids or in another manner to protect against customer contamination until the sneeze guards are installed.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle of sanitizing solution across from the cooking line was unlabeled. Ensure that all chemicals are clearly labeled to identify contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in the bubble tea area was blocked. Cups were stored in the sink making it inaccessible for hand washing. Corrected during inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Back door was open. It was not being used (ie. receiving a delivery etc.). Ensure that all exit doors are kept closed when not in use to prevent pest entry. Corrected during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cleaning is needed on the floors and shelves in the walk-in cooler as an accumulation of food debris and or grease was noted.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning is needed in out of way areas throughout the kitchen including, around the grease trap, as an accumulation of grease and/or debris was noted. Ensure that all areas of the food establishment are maintained in a clean and sanitary manner.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Visible soiled cleaning cloths were stored on the counter across from the cooking line. Ensure that used cleaning cloths are stored in an approved sanitizing solution. Staff moved the cleaning cloths to the laundry bin.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. Pieces of animal meat were stored in direct contact with the wire storage shelf in the walk-in freezer. A container of frozen meat in the walk-in freezer was uncovered. A container of raw tripe was uncovered in the walk-in cooler.Ensure that all food is stored in such a way to protect against contamination (i.e. covered).2.A container of raw trip was stored above cilantro and cabbage in the walk-in cooler. Ensure that all food is stored in such a way to prevent cross contamination. Store raw animal products below, not beside or above, ready to eat vegetables and foods.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Open containers of condiments and hot pot ingredients were noted in the front customer area. The items were not protected from customer contamination. This is a repeat violation. All containers of food in the customer area must be covered with lids or in another manner to protect against customer contamination until the sneeze guards are installed.2. Plastic rice serving spoon was stored on top of the rice maker. Plastic scoop was stored with handle touching the rice in the bulk storage bin. Ensure that all food scoops are stored in such a way to protect against contamination (i.e. store food scoops in a clean container).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were unavailable upon request. Ensure that test strips for each type of sanitizing solution used is available.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A pitcher and utensil were stored in the basin of the hand wash sink near the bubble tea area. Ensure that all hand wash stations are accessible for hand washing. Corrected during inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings were noted on the floor below the dry food storage shelves. Clean the mouse droppings as discussed. Ensure that the facility is maintained free of pests.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Several fly strips were noted in kitchen food handling areas. Please remove as these are in areas where there is open food.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cleaning is needed inside the ice machine, floors of the walk-in freezer, floors and shelves in the walk-in cooler as an accumulation of food debris and or grease was noted.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Deep cleaning is needed in out of way areas throughout the kitchen including, but not limited to, below storage shelves, worktables, around the grease trap, floor beside the 3 door cooler (near front serving area), as an accumulation of grease and/or debris was noted. Ensure that all areas of the food establishment are maintained in a clean and sanitary manner.2. Chemical storage and mop room is disorganized and there is an accumulation of grime on the floor. Please clean and organize this area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
5 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff member was talking on their cell phone with single use gloves on. After finishing on the phone. staff member returned to food handling without discarding gloves and washing hands.When gloves become contaminated, gloves must be discarded, hands washed, and new gloves put on (if choosing to wear gloves).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The front cooler (in the dining room) has open food, not covered or otherwise protected from contamination. This food must be covered to protect from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The food preparation cooler on the south side of the kitchen had an ambient air temperature of 20 degrees Celsius. Ground peanuts had an internal temperature of 18 degrees Celsius.Ground peanuts were discarded. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less at all times.
- 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 back hand wash sink was empty of paper towels. Operator stated that they don't have paper towels that fit the dispenser.Either obtain paper towels that fit the dispenser or replace the dispenser with one that fits paper towels that were available in the facility.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink on the cookline had grease accumulated in the basin, and utensils were present in the basin.The hand wash sink must be used for handwashing only. Use the dishwashing sinks or dishwasher for utensil cleaning.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
9 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The front cooler (in the dining room) has open food, not covered or otherwise protected from contamination. This food must be covered to protect from contamination.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A fly strip had been installed over clean dishes in the kitchen.Fly strip was relocated during inspection. Ensure that fly strips are installed in locations away from and in a way that won't contaminate food or food contact surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A cardboard box that had contained kale was reused and raw frozen meat was in the box, in direct contact with the cardboard.Cardboard is not a cleanable surface. Do not reuse cardboard boxes for food storage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of powdered broth were being stored under the waste plumbing of the cookline hand sink.Do not store food under waste plumbing in order to protect from contamination in the case of a leak.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw squid was being thawed in stagnant water in the back handwash sink.Thawing must take place in a safe manner. This includes thawing under continuously running cold water, thawing in a cooler, thawing as part of the cooking process. Squid was moved to the walk-in cooler during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand wash sink on the cookline had grease accumulated in the basin, and utensils were present in the basin.The hand wash sink must be used for handwashing only. Use the dishwashing sinks or dishwasher for utensil cleaning.
- 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 paper towel dispenser at the cookline hand wash sink.Install a paper towel dispenser at the cookline hand wash sink.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was a gap at the base of the north west exterior door.Replace weather stripping or otherwise ensure the gap at the base of the door is sealed to help prevent the entry of pests.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was a leak under the back hand wash sink.Repair the leak.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- There was no sanitizer hooked up or available for the dishwasher, therefore the dishwasher could not be verified. Obtain sanitizer for the dishwasher.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions