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Holy Shakes

720 - 3950 Sage Hill Drive NW Calgary AB T3R 2A4 · Food - General

3 inspections

  1. Demand Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The facility was found to be using spoiled, rotten, mouldy strawberries and lemon to prepare smoothies. A case of spolied strawberries and a small quantity of cut lime were noted to be mouldy.2. Two bags of discoloured shredded red cabbage were stored in the refrigerator adjacent to the walk‑in freezer.Food items were discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer bucket did not detect any colour changes with the chlorine test strips.Fresh sanitizer buckets were prepared at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Ice scoop was stored inside the ice machine and the handle of the scoop was in direct contact with the ice.The ice scoop was removed, washed immediately, and stored in a container on the counter adjacent the storage rack.2. Utensils were stored directly underneath the paper towel dispenser at the front service area.The staff was instructed to rewash the utensils.Utensils must not be stored under the paper towel dispenser to prevent contamination during handwashing, particularly when water may drip from hands
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes were stored underneath the racks at the storage area.Ensure boxes and other items are stored at least 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer buckets were wrongly labelled. The sanitizer buckets labelled with sanitizer was filled with water only.The sanitizer buckets were properly labelled to identify their contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Improper manual dishwashing procedures were observed. A food handler was seen rinsing the blender container/pitcher at the preparation sink in the front service area and allowing it to air‑dry without proper washing, rinsing, and sanitizing. There was no indication that staff were following the required three‑compartment sink procedure. The blender container/pitcher, spatulas, and blender lids were taken to the mechanical dishwasher; however, the dishwasher was found to be non‑operational. Staff were instructed to clean the sinks and prepare a chlorine sanitizing solution at 100 ppm for the sanitizing compartment, along with fresh water for the rinsing compartment.2. The mechanical dishwasher was not operational.Fix the mechanical dishwasher to ensure it is fully operational.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting board opposite the ventilation canopy at the back kitchen.Resurface or replace the cutting boards.2. Grease deposits were noted on the ventilation canopy.Clean the ventilation canopy.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer available to test the dishwasher temperature.Obtain a waterproof thermometer that has a maximum function to test the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water was detected in the washroom handwashing sinks. The faucet had a mechanism for both cold and hot water running at the same time. Fix the faucet.
    • 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?
      • Gap was noted below the front entrance door.Seal the gap to prevent the entry of pest.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Construction materials were noted onsite.Remove all construction materials in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice build-up was noted on top of the ceiling of the walk-in freezer.Ensure there is not ice build-up to prevent ice from building up on the floor of the walk-in freezer.