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Honest

340 - 10980 36 Street NE Calgary AB T3N 1Z2 · Food - General

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • New gloves have been ordered and are waiting for shipment.Previous ViolationOven gloves observed to be unsanitary and burned. Please ensure oven gloves are replaced. Ensure routine cleaning of oven gloves.Ensure scoops are not stored inside the dry storage containers, unless it can be hung and the handle does not touch the food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Operator states they have hired a contractor to do a deep clean of the facility. Which is taking place over the weekend. Food, grease and dust debris observed on walls, floors and equipment around the cookline. Please clean in hard-to-reach areas. Repeat Violation1. Observed dust accumulation on high wall surfaces in the kitchen across from cookline. *please ensure regular cleaning of wall surfaces to remove dust accumulation
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths observed sitting on the counters. Please ensure cleaning cloths are stored in a sanitizer bucket when not in use.No sanitizer solutions made up at the time of the inspection.Large items that are not able to be washed in the dishwasher such as the dough mixer observed to have stuck old dough on the equipment.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oven gloves observed to be unsanitary and burned. Please ensure oven gloves are replaced. Ensure routine cleaning of oven gloves.Ensure scoops are not stored inside the dry storage containers, unless it can be hung and the handle does not touch the food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer onsite requires a battery replacement, could not confirm its accuracy. *Ensure battery is changed and thermometer is functional for use to properly measure internal food temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical Dishwasher observed to be reading 0ppm of chlorine.Ensure this is fix within 2 days, you must manually dishwash with soap, rinse, sanitize and airdry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel observed in the 4 hand stations around the facility, as paper towel was either missing or no batteries in the dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeat Violation.Ice cream scoops observed to be in the dipper well however, dipper well was not running at the time of the inspection.Utensils by the cookline were being stored in a container of water. *Repeated citation from inspection on July 26, 2024. *Discontinue storing utensils in water. use timer and ensure utensils are properly cleaned and sanitized every 2 hrs or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food, grease and dust debris observed on walls, floors and equipment around the cookline. Please clean in hard-to-reach areas. Repeat Violation1. Observed dust accumulation on high wall surfaces in the kitchen across from cookline. *please ensure regular cleaning of wall surfaces to remove dust accumulation
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. PHI tested a prepared sanitizer bottle in kitchen tested @10-25 ppm chlorine. Corrected onsite, staff changed out existing stock pail with new chlorine sanitizer supply, tested from dispenser and was @100ppma. Ensure staff test sanitizer concentration dailyb. Remove the instruction placard in the dishpit, instructions on placard are for quat sanitizer use & testing2. Soiled cloths were observed in the kitchen on counters in the preparation and cookline. a. Ensure cloths are stored in a sanitizer solution between uses. b. Ensure used cloths are rinsed first to remove debris before storing in sanitizer solutionc. Ensure sanitizer solution is changed frequently when cloudy or concentration is too low for effective use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer onsite requires a battery replacement, could not confirm its accuracy. *Ensure battery is changed and thermometer is functional for use to properly measure internal food temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Dining area has a sweets display unit with no handsink in immediate area for staff handwashing. Sweets in display case require handling by staff. **Verbal advisement to manager Harminder to cease/stop handling/dispensing foods in this area until a designated handsink with approved handwashing supplies is installed in this area.
    • 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?
      • Please seal the gaps under the exit doors.**OUTSTANDING (2024-07-26). The weather-stripping on the exterior was replaced, but sunlight was still noted penetrating the door; please fix the backdoors to ensure that no sunlight penetrates the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils by the cookline were being stored in a container of water. *Repeated citation from inspection on July 26, 2024. *Discontinue storing utensils in water. use timer and ensure utensils are properly cleaned and sanitized every 2 hrs or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Observed dust accumulation on high wall surfaces in the kitchen across from cookline. *please ensure regular cleaning of wall surfaces to remove dust accumulation2. Womens washroom -1 of 2 motion activated faucets was not operational.
  4. Demand Inspection

    7 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several food items in the walk-in cooler that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff/manager that all food items in the facility must be adequately labelled to indicate their source. Please label all food items properly.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/manager that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer dispenser was dispensing more above 1000-ppm. Please configure the sanitizer dispenser to ensure that it is dispensing 100-ppm. Please contact a service technician to ensure that the dispenser is fixed and set at the required concentration. In the meantime, please ensure to manually mix the chlorine solution with water to achieve 100-ppm chlorine concentration.**FIX THE SANITIZER DISPENSER.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature, chemical dishwasher with chlorine solution was measured to have 0-ppm chlorine concentration. The dishwasher was tested three times. The inspector informed the staff/manager to configure the dishwasher to ensure that it reaches at least 100-ppm chlorine. Otherwise, please contact a technician to configure the dishwasher. In the meantime, as discussed during the inspection, please ensure to fully submerge all utensils, equipment, and dishes in a 100-ppm chlorine solution in the multiple-compartment sink using the correct bleach-water ratio: 1/2 teaspoon (2-5 mL) bleach per liter of water.**FIX THE DISHWASHER TO REACH AT LEAST 100-PPM CHLORINE CONCENTRATION.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the handwashing station was empty. The staff/manager put paper towels in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
    • 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?
      • Please seal the gaps under the exit doors.**OUTSTANDING (2024-07-26). The weather-stripping on the exterior was replaced, but sunlight was still noted penetrating the door; please fix the backdoors to ensure that no sunlight penetrates the door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The kitchen utensils, being tongs and scoops, were stored in water at room temperature. The inspector informed the staff/manager that all utensils must be stored in an ice bucket at 4°C or below, inside a hot-holding unit/warmer that keeps the temperature at or above 60°C, or in an approved sanitizer solution. The utensils were washed and placed in a bucket of chlorine sanitizer solution afterwards alongside water for rinsing.2. Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.3. Clean utensils and dishware were stored directly below the paper towel dispenser in the front service station. This may result to the contamination of the utensils and dishware when wet hands are above them when accessing the paper towels. The utensils and dishware were removed away. Please do not store any utensils and dishware below the paper towel dispenser.
  5. Initial Inspection

    1 infraction

    • 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?
      • Please seal the gaps under the exit doors.