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Hula Poke

J008B - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that quat sanitizer solution with a concentration of 200 ppm, along with submerged cleaning cloths, are available at all times during food processing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash station located on the service line was missing liquid hand soap preventing proper hand hygiene and increasing the likelihood of cross-contamination and the spread of illness.Please refill the liquid hand soap to ensure staff are practicing proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the large rice cooker located on the service line was observed to be in disrepair, trapping food particles and potentially harboring harmful bacteria, which could lead to cross-contamination.Please repair the rice cooker handle or replace the equipment.
  2. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Prepared sanitizer bottles in the kitchen were not labelled. Ensure all chemical bottles are properly labelled to prevent misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff onsite has only an infrared thermometer. Could not locate a probe thermometer. Ensure a probe thermometer is onsite, one with also a setting for measuring maximum temperature reading for dishwasher testing for high temp rinse cycle.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sept 12- cardboard lined wire shelving in back preparation area. Remove cardboard Previous inspection: Rice cookers at the back preparation area are stored on milk crates lined with cardboard. - Please replace with a surface that is smooth, easy to clean and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scooper and whisk stored in front service area in inserts with water. Corrected onsite. Ensure ice-bath is used to store utensils used for front area by staff.
  3. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water tap at the handwashing sink in the back preparation area is in disrepair. - Please repair or replace. All handwashing sinks must be supplied with hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rice cookers at the back preparation area are stored on milk crates lined with cardboard. - Please replace with a surface that is smooth, easy to clean and impervious to moisture.