Holo Salad n Smoothie
F5 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General
3 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution bucket was stored by the handwashing sink and measured with a quat test strips, indicating 0 ppm. The operator noted that the quat sanitizer solution is being changed daily. The operator was educated to change the quat solution bucket every two hours.A new quat sanitizer solution was prepared at 200 ppm. The cleaning cloths were washed and stored therein.Ensure cleaning cloths intended to be reused are stored in the sanitizer solution at the correct sanitizer concentration.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A spoon was submerged in water on the counter. The operator noted that it is used to scoop yogurt. A new scoop was submerged in an ice bath.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer spray bottle was not labelled to identify its content.Sanitizer spray bottle was promptly labeled to identify its content.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The dry and wet cleaning cloths were stored together in the Quat sanitizing bucket.The cleaning cloths were removed by the operator.-Ensure that the dry clean cloths and wet clean cloths are stored separately.-Cleaning cloths used for the food contact surfaces should be stored in the sanitizing bucket.
- 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?
- No temperature records were available.-Please ensure that the temperature records are available for safety of the food processes being done in the food 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 chopping board was blocking the hand wash sink.The chopping board was removed by the operator.-Ensure that the hand sinks are accessible for hand washing.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The scoops for flour, breadcrumbs placed inside the container.-Ensure that the scoops are placed in such a way that the handle does not touch the food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions