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Hula Poke

312 - 315 8 Avenue SW Calgary AB T2P 4K1 · Food - General

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator indicated that freshly cooked leftover plain rice was stored in the lower cooler and reheated the next day in a microwave without verifying that the internal temperature reaches 74 °C, creating a risk of harmful bacteria survival due to microwave uneven heating.***Please confirm reheating of foods reaches at least 74 °C using a probe thermometer and implement staff training on proper reheating and temperature monitoring procedures.
  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Qauts sanitizer was tested below 200ppm at the time of inspection. Ensure the sanitizer spray bottles and buckets are changed frequently and tested using strips for effective sanitization. **Sanitizer was changed during the inspection and tested satisfactory.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator indicated that freshly cooked leftover plain rice was stored in the lower cooler and reheated the next day in a microwave without verifying that the internal temperature reaches 74 °C, creating a risk of harmful bacteria survival due to microwave uneven heating.***Please confirm reheating of foods reaches at least 74 °C using a probe thermometer and implement staff training on proper reheating and temperature monitoring procedures.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils used to scoop ingredients for the bowls are being kept in stagnant water. Staff explained the water is changed and the utensils are cleaned every 2 hours. This is an approved method if a system of timing is implemented. Please either set a timer for two hours or label the containers to indicate when they were prepared.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The water temp was warm when initially tested. After use of the hot water the temperature of the water did not exceed 19C at the time of the inspection. Staff indicated they are aware of the issue, and the hot water tank on-site is too small for the demand. Please install a larger hot water tank or a hot water on demand system that can meet the needs of the facility. The facility must always be supplied with hot water.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *EXTRA RICE IN COVERED TUBS (FOR BUSY TIMES ONLY, MAXIMUM 2 HOURS) MEASURED AT 52C. LUNCH RUSH WAS OVER, SO RICE WAS PLACED INTO COOLER*
  6. Initial Inspection

    0 infractions