Hillhurst Sunnyside Community Association - Food
1320 5 Avenue NW Calgary AB T2N 0S2 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- Temperature log records were not properly maintained and documented.-Please monitor and record temperature logs correctly including fridges, freezer and dishwasher.
- 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?
- Monitoring Inspection
2 infractions
- 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?
- Temperature log records were not properly maintained and documented.-Please monitor and record temperature logs correctly including fridges, freezer and dishwasher.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Crates of eggs were stored on the upper rack, above ready-to-eat food items such as fruits and vegetables.-Please remove and store eggs on the bottom rack in the fridge to prevent cross-contamination in the event of breakage.
- 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?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was dirty wet cleaning cloth observed on the food prep table. The operator was asked to remove the dirty cloth during the inspection.**Please ensure that cleaning cloth must be submerged in the chlorine sanitizer solution at 100 ppm. **Please verify using the test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine Sanitizer Solution in the kitchen was measured at 1000 ppm. The sanitizer solution used on the food contact surfaces should be food grade (i.e., maintained at 100 ppm).**Please ensure that the sanitizer solution should be maintained at 100 ppm.**Use test strips to verify the concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions