Skip to content
Loading map…

Hii POT Restaurant Kensington

302 10 Street NW Calgary AB T2N 1V8 · Food - General

3 inspections

  1. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Operators did not describe a sanitizing step when asked about how soft serve ice cream machine was being cleaned. Staff appeared unaware they had to sanitize it.-Review manufacturer's instructions and ensure that unit is sanitized after being cleaned. Provide inspector with written instructions on how the unit is sanitized
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Ice cream cones stored directly beside customer table without protection.-Store food away from customers or with a protective cover2) Mop bucket was stored in the middle of the kitchen under a counter but directly beside food products.-Store mop bucket away from food
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles labeled as quat were filled with chlorine sanitizer.-Ensure bottles have the correct labels
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Not assessed on this visit**Staff could not locate a probe thermometer onsite. An infrared thermometer used onsite cannot measure internal food temperatures. Ensure a probe thermometer is available onsite for measuring internal food temperatures for cooking, hot holding, cold holding. Recommend additional thermometers as backup.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cold table for sauces: green onions probed at 12.0C.2) Open refrigeration units for public to grab foods - tofu probed at 8.4C, bean sprouts probed at 9.5C, lobster ball probed at 8.4C.-Maintain perishable foods at or below 4.0C Units or inserts may need covers if the refrigeration units cannot hold the temperatures for the foods above. Also the exterior door near the units was open, allowing warm outdoor air to enter the facility3) Observed meats thawing in bowls of water in the sink.-Thaw food under cold running water, in the fridge, in the microwave, or cook directly
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel roll at bar (in an open cabinet on a loose bar) was contaminated by previous moisture.-Dispense paper towel in a manner that protects the bulk supply, and discard contaminated paper towel
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • **Not assessed on this visit**Drainage line for the walk-in cooler condenser drains directly into the food prep sink. Remove the drain line from the prep sink. Condenser drain line can go directly to a floor drain or into a container.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Not assessed on this visit**1. There were cracked floor tiles underneath the grill. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.2. There were cracked floor tiles in the walk-in cooler. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Curtains between kitchen and customer area were very dirty.-Ensure curtains are washed regularly, and that staff are washing their hands on a regular basis2) Ventilation canopy filters were dusty.-Ensure filters are cleaned regularly
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets were not prepared in the kitchen for use. Corrected onsite. Ensure as part of opening duties to prepare a sanitizer solution in the bucket for sanitizing wiping cloths between uses. Change solutions as often as necessary
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff could not locate a probe thermometer onsite. An infrared thermometer used onsite cannot measure internal food temperatures. Ensure a probe thermometer is available onsite for measuring internal food temperatures for cooking, hot holding, cold holding. Recommend additional thermometers as backup.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temp sanitizing dishwasher: Chlorine sanitizer supply bucket was empty. Corrected onsite. Ensure chemical supplies are checked and tested daily at start of day for adequate chlorine sanitizer rinse concentration. Chlorine measured 100 ppm after supply restocked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen handsink was blocked temporarily from use by hose connection for filling pots with water.Do not block access for handwashing at the handsink. Use alternate foodservice sink for pot filling.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Drainage line for the walkin cooler condenser drains directly into the food prep sink. Remove the drain line from the prep sink. Condenser drain line can go directly to a floor drain or into a container.
    • 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. There were cracked floor tiles underneath the grill. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.2. There were cracked floor tiles in the walk-in cooler. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Temperature records and sanitizer concentration checks are not recorded. Develop and implement a written log for daily temperature checks and sanitizer concentration checks for the mechanical dishwasher and sanitizer bottles and sanibuckets.
  3. Initial 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?
      • 1. There were cracked floor tiles underneath the grill. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.2. There were cracked floor tiles in the walk-in cooler. The floors must be maintained in good repair to facilitate cleaning. Repair/replace the floor tiles and ensure the surface is smooth, durable, and easy to clean.