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iyycburg

19 Sunmills Drive SE Calgary AB T2X 2W6 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Weather stripping was missing at the bottom of front exterior door leading to a gap, which could allow entry of pest/vermin.Requirement:Provide weather stripping at this door to seal the gap.
  2. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing cleaning chemical located in dish washing area was not labelled.Requirement:Provide label on the spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in small glass door cooler located in prep area.Requirement:Provide thermometer in 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)?
      • Chlorine based sanitizer was in use, but test strips provided on site were for quatRequirement:Provide chlorine test strips.
    • 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?
      • Weather stripping was missing at the bottom of front exterior door leading to a gap, which could allow entry of pest/vermin.Requirement:Provide weather stripping at this door to seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Plastic scoop provided in the prep cooler was missing handle and was cracked.b) Single use, dirty and damaged take-out boxes were in use to scoop fries and onion rings in chest freezer located in the prep area.Requirement:a) Do not use damaged utensils /dishes to handle food.b) Do not use single use take out boxes as scoops as they cannot be washed/sanitized.c) Use scoops with handle and made of smooth, washable and nonabsorbent material.
  3. Initial Inspection

    2 infractions

    • 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?
      • Weather stripping was missing at the bottom of front exterior door leading to a gap, which could allow entry of pest/vermin.Requirement:Provide weather stripping at this door to seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Lid of ice cream freezer was brokenb) Rubber gasket of prep cooler located under the grill was broken.Requirement:Replace the rubber gaskets of cooler and lid of ice cream freezer.The operator stated that rubber gaskets and new ice cream freezer has been ordered.
  4. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:Soak cleaning cloth in sanitizer solution in between use.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in the kitchen.Requirement:Provide label on sanitizer spray bottle to identify its contents.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach solution was provided in the wall mount dispenser but labelled as quat sanitizer.Requirement:Provide correct label on wall mount dispenser to indicate the contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of marinated chicken stored in drawer of prep cooler located under the grill was between 9C-10 C, raw beef balls were at 7.5CRequirement:Adjust the temperature of the prep cooler, so that temperature of perishable foods is maintained at 4C or less.chicken and beef balls were moved to another cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of cooked/chopped onions stored at the back of grill was 36.9C and mushrooms were at 25.5CRequirement:Ensure that perishable foods under hot holding are stored at internal temperature of 60 C or higher.Onions and mushrooms were discarded.
    • 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 were being used to verify concentration of chlorine in sanitizer solution.Requirement:Use correct test strips to verify concentration of chlorine in sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf under the counter was rusted having rough surface.Requirement:Refinish the shelf to have smooth surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoop for ice cream was stored in a container of standing water.Requirement:Store scoop in a dipper well or in the freezer in a clean container.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) Rubber gasket of chest freezer is brokenb) Rubber gasket of prep cooler located under the grill was broken.Requirement:Replace the rubber gaskets of freezer and cooler.