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Hitchki - Events

700 - 1155 Cornerstone Boulevard NE Calgary AB T3N 2E9 · Food - Special Event

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 15 five gallon pails of Kulche Chhole (chickpeas) were stored in the reefer beside the tent. The internal temperature of the chickpeas ranged from 28C to 37C. The reefer was in disrepair and was maintaining 14C to 16C. Actions taken:1. The chickpeas were placed on hold in the reefer with signs stating that the food was temperature abused and to not remove. 2. The organizer was contacted to try to locate the owner of the food and was advised not to use the reefer. 3. The refrigeration company (Waymark) was also informed that the reefer was malfunctioning. They advised the inspector that a refrigeration technician was coming to fix the reefer.4. A sign was placed on the outside of the reefer stating that it could not be used until it was maintaining 4C or less.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 15 five gallon pails of Kulche Chhole (chickpeas) were stored in the reefer beside the tent. The internal temperature of the chickpeas ranged from 28C to 37C. The reefer was in disrepair and was maintaining 14C to 16C. Actions taken:1. The chickpeas were placed on hold in the reefer with signs stating that the food was temperature abused and to not remove. 2. The organizer was contacted to try to locate the owner of the food and was advised not to use the reefer. 3. The refrigeration company (Waymark) was also informed that the reefer was malfunctioning. They advised the inspector that a refrigeration technician was coming to fix the reefer.4. A sign was placed on the outside of the reefer stating that it could not be used until it was maintaining 4C or less.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 15 five gallon pails of Kulche Chhole (chickpeas) were stored in the reefer beside the tent. The internal temperature of the chickpeas ranged from 28C to 37C. The reefer was in disrepair and was maintaining 14C to 16C. Actions taken:1. The chickpeas were placed on hold in the reefer with signs stating that the food was temperature abused and to not remove. 2. The organizer was contacted to try to locate the owner of the food and was advised not to use the reefer. 3. The refrigeration company (Waymark) was also informed that the reefer was malfunctioning. They advised the inspector that a refrigeration technician was coming to fix the reefer.4. A sign was placed on the outside of the reefer stating that it could not be used until it was maintaining 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The two compartment sink was not draining.Repair the two compartment sink so that it drains properly.
    • 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 was not draining.Repair the hand wash sink so that it drains properly.
  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 15 five gallon pails of Kulche Chhole (chickpeas) were stored in the reefer beside the tent. The internal temperature of the chickpeas ranged from 28C to 37C. The reefer was in disrepair and was maintaining 14C to 16C. Actions taken:1. The chickpeas were placed on hold in the reefer with signs stating that the food was temperature abused and to not remove. 2. The organizer was contacted to try to locate the owner of the food and was advised not to use the reefer. 3. The refrigeration company (Waymark) was also informed that the reefer was malfunctioning. They advised the inspector that a refrigeration technician was coming to fix the reefer.4. A sign was placed on the outside of the reefer stating that it could not be used until it was maintaining 4C or less.