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Hungers Stop

3201 Glenmore Court SE Calgary AB T2C 2E6 · Food - General

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher bleach was measured at 10 ppm. - Repair the dishwasher and in the meantime wash dishes manually.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired permit was on display. - Ensure to display the renewed permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer and upright freezer in the front area had significant ice buildup.- Ensure to run a defrost cycle on the freezer so that the ice doesn't build up and the freezers are easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vents throughout the facility had dust buildup. - Clean the vents at regular intervals.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the coolers in equipment storage area was at 8-10C.- Keep an eye on the cooler, if it stays at this temperature for another 30 minutes, repair or replace the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have max/min waterproof thermometer to measure the temperature of dishwasher.- Get a max/min waterproof thermometer. -
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. A few shelving units were made up of raw wood.- Ensure to seal the wood.2. A wall was removed between cooking and storage area.- Finish the walls and ceiling so that they are smooth, impervious to moisture and easily cleanable.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are expired since 2022.- Acquire new test strips.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk ingredient bins (3 near the back exit door/storage area,, and 1 under the counter by the sliding door cooler) scoops are thrown in or have scoops with no handle.- Ensure all scoops have handles and store scoops with handles facing up or in a separate clean food safe container to protect from contamination from hands.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are expired since 2022.- Acquire new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Door gasket along the front bar coolers located against the wall are in disrepair and falling apart. Current gasket also has accumulation of dirt/debris, and sticky.- Repair or replace the gasket and clean the accumulation of dirt and debris in the cracks between the gaskets.2) Three new coolers at the front bar area located under the bar counter has new plastic wrap on the exterior.- Remove the plastic wrapping and ensure the surface is smooth, non-absorbent, and easily cleanable.
  6. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw would shelves were observed in the kitchen.Ensure to paint them so that they are smooth, impervious to moisture and easily cleanable.
  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A frozen chicken and fish were observed outside for thawing.The operator was educated about the proper thawing methods.The operator was advised to use one of the following:under cold running water,microwaving, directly cooking orin a cooler at 4C or below.