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iyycburg

1 - 9620 Elbow Drive SW Calgary AB T2V 1M2 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop was stored inside the ice machine with the handle touching the ice. Staff were instructed to ensure the handle does not come into contact with the ice. The preferred practice is to store the scoop above the machine in a clean container. Correction made.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese curd was stored in the container at the room temperature near to the hot holdings. Temperature was measured at 10C. Cheese immediately moved to the cooler-corrected onsite.Temperature of the cooling unit below the flat-top cooking area was measured at 7.8C. Ensure all the coolers are maintained at 4C or below.Do not use cooler until it is maintained at 4C or below. Use alternate coolers.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cheese curds were stored under paper dispenser next to hand washing sink.Requirement:Do not store any food near hand washing sink and supplies to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cheese curds stored on the counter without temperature control was 17.7CRequirement:Ensure that cheese curds are stored at 4C or less.Cheese curds were discarded.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer spray bottle measured 0 ppm. - Operator remade the solution and tested at 200 ppm. **Please ensure QUATS sanitizer is maintained at 200 ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use container without handle observed inside bulk flour and sugar containers beside the prep sink. - Operator removed the container to prevent contamination. **Please use the scoops with handles if storing inside the container and/or store in a clean food grade container.**Do not reuse single use items
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATS test strips not present onsite. **Please ensure QUATS test strips are available at all times to measure sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not present at handsink in the front of the house. **Please ensure hand soap is present at all times for handwashing.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions