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Hungry Monkey

136 - 1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The tapioca pearls were kept at 33 degrees Celsius.-Ensure tapioca pearls are kept at hot holding of 60 degrees Celsius or discarded after 2 hours if not in hot holding.-Education provided to operator
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A standing fan was found on the floor at the hand washing station causing hand washing to be almost in accessible. - Fan was moved away from the floor of the hand washing station.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Business does not have a separate hand wash sink. Install a separate hand wash sink.
    • 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?
      • Mouse droppings noted on some of the storage shelves, on the floor and behind equipment. Clean-up the mouse droppings as discussed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris was noted under equipment, on the floor and inside the freezer. Conduct detailed cleaning in the booth.
  5. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were unavailable inside the coolers. Ensure that all coolers are equipped with accurate thermometers (i.e. dial thermometers or equivalent inside each unit)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Business does not have a separate hand wash sink. Install a separate hand wash sink.2. Paper towel dispenser was unavailable. Install a paper towel dispenser at the hand wash sink.
    • 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?
      • Mouse droppings noted on some of the storage shelves, on the floor and behind equipment. Clean-up the mouse droppings as discussed.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Proof of food safety training was unavailable upon request. Enroll in and complete a food safety training course that meets the section 31 requirement of the Alberta Food Regulation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and food debris was noted under equipment, on the floor and inside the freezer. Conduct detailed cleaning in the booth.