Humpty's Family Restaurant
250 - 10233 Elbow Drive SW Calgary AB T2W 1E8 · Food - General
6 inspections
- Risk Management Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The baseboard is missing under the three-compartment sinks in the back area, and some sections are loose or missing under the dishwashing station. Temporary repairs using duct tape have been applied; however, this material is not easily cleanable, non-durable. Please properly repair these areas to ensure the surfaces are smooth, durable, and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- Floor cleaning has been done. Additional cleaning is required in the back dry storage area and the back delivery receiving area.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning clothes were sitting on the preparation counters. Staff was instructed to always submerge the cleaning clothes in sanitizer solution between use.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The baseboard was missing under the 3 compartment sinks at the back area, some of the portion of baseboard was loose/missing under the dishwashing station. Please repair the indicated areas.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The meat slicer/grinder machine is currently in disrepair and has been temporarily fixed using plastic wrap/tape. This method is neither cleanable nor durable. Please ensure the machine is properly repaired. Do not use the machine until it has been fully repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required on the floor. Please thoroughly clean the floor throughout the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine in sanitizer solution of spray bottle located in the kitchen was 0 ppm.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop for ice machine was stored in a sticky filthy container.Requirement:Store scoop in a clean container to prevent contamination of ice.
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of chlorine in sanitizer solution of spray bottle was so high that test strip faded immediately after dipping in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.(mix half a teaspoon of bleach in one liter of water to make sanitizer solution at 100 ppm)
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser was empty at hand washing sink located in back prep area.Requirement:Provide paper towels in the dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A tray of raw shelled eggs was stacked on un-covered food stored in prep cooler inserts.Requirement:-Do not stack raw eggs on uncovered food of prep cooler inserts to prevent cross contamination and temperature abuse.-Egg tray was moved to the bottom part of the prep cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of partially cooked bacons stored on the counter without temperature control was 8C.Requirement:Ensure that perishable foods are stored at 4C or less OR 60 C and higher.Bacons were moved to the cooler during inspection.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Nozzle of sanitizer spray bottle located in cooking area was broken and cannot be used to spray sanitizer.Requirement:Replace the nozzle of sanitizer spray bottle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking on the wall behind hand washing sink in cooking area was dirty and worn out.(Repeat violation from previous inspection)Requirement:Replace the caulking.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) A big hole on the wall in dry storage room around electric cord.(This is repeat violation from previous inspection)Requirement:a) Seal the hole on the wall.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Floor in cooking and dish washing area was damaged having rough surface.Requirement:Repair the floor to have smooth surface.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) One shelf in walk in cooler was sticky and dirty.b) Dirt and food buildup on wooden planks installed in the cooking area.c) Dirt buildup in the gap between wall and plumbing pipes located in cooking area.Requirement: Clean the above noted areas and equipment.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of garlic butter stored in insert of first prep cooler was 15 C at the top and 8C at the bottom. Insert was overfilled.Requirement:- Ensure that garlic butter is stored at 4C or less.- Garlic butter from top was discarded.-Remaining garlic butter was moved to bottom part of the prep cooler.-Do not overfill the inserts to prevent temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer provided in first prep cooler was non-functional.Requirement:Provide functional thermometer in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of gravy moved from cooler to the warmer without reheating was between 55C-62CRequirement:Ensure that cold perishable foods are reheated on stove/microwave to internal temperature 74 C or higher before storing in the warmer at 60 C and higher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking on the wall behind hand washing sink in cooking area was dirty and worn out.(Repeat violation from previous inspection)Requirement:Replace the caulking.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) Tape put on counter to repair in staff washroom.b) A big hole on the wall in dry storage room around a electric cord.Requirement:a) Repair the sink counter. Do not use tape to repair surfaces.b) Seal the hole on the wall.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Water was turned off at dipper well, while scoops were stored in it.Requirement:Ensure that water at dipper well runs at sufficient speed to submerge scoop heads.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Shelves in walk in cooler and rack shelves located in dish washing area were dirty.b) Dirt and food buildup on wooden planks installed in the cooking area.c) Dirt buildup on rubber gasket of first prep cooler.d) Dirt buildup on fixtures in the staff washroom.Requirement: Clean the above noted areas and equipment.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?