House Of Kabob
1115 Edmonton Trail NE Calgary AB T2E 3K3 · Food - General
3 inspections
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer was >200 ppm chlorine.-Ensure chlorine used for surface sanitizer is made at 100 ppm (1/2 tsp bleach in 1L water). Alternatively, use quats dispenser (at 200 ppm)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 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?
- Some mice droppings were observed in the mechanical area and by the dishwashing area. An active pest control program is already in place.Clean and monitor. If more droppings are observed, contact the pest control company to increase the treatment frequency.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas especially around the dishwashing area, side storage room in the dining area, are dirty with debris.Clean.May 30, 2024This is a reoccurring issue. Clean.
- 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?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping clothes were not kept in sanitizer solution between uses.
- 09. Are chemicals stored and handled in a safe manner?
- Containers were not labeled.Label each container clearly for the contents.
- 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?
- Back door in the kitchen was open without an effective screen in use.Keep the back door closed or install an effective screen.
- 23. Is the facility maintained in a clean and sanitary condition?
- Hard to reach areas especially around the dishwashing area, side storage room in the dining area, are dirty with debris.Clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?