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JJ Food Service

A - 112 3 Avenue SE Calgary AB T2G 0B6 · Food - General

4 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in spray bottle bleached out test strips.-Ensure chlorine sanitizer is made at 100 ppm (1/2 tsp bleach in 1L water)-Operator diluted to correct concentration during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowls used as scoops and scoop handles were directly touching the bulk ingredients.-Store bowl scoops out of the bulk ingredient and ensure scoop handles do not touch the bulk ingredient2) Opened cans of sauces observed in prep cooler. -Decant open canned products immediately after opening
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in fridge temperature display read 10C, ambient temperature inside fridge was measured around 9.4C.-Operator reported that when he arrived, fridge door was ajar-Maintain food at 4C or below. Operator to move perishable food if temperature does not return to 4C or below
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring planks by 2 compartment sink and inside the walk-in fridge are lifted and bulging, no longer acting as a smooth and cleanable surface on the ground.-Repair or replace the planks
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Walk-in fridge door had significant discoloration on the side where the handle was located.2) Middle set of canopy baffles were very greasy.3) Edges of kitchen had an accumulation of debris.-Clean
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat and leafy vegetables were stored on the floor. The temperature of the raw meat was 4C. Food should not be stored on the floor as this poses a risk for contamination. Please ensure all food items are placed at least 6 inches above the floor. The operator placed the raw meat and the leafy vegetables on the shelf in the cooler at the time of the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is sewage water backing up in the kitchen area when water is turned on. The drainage system must be good working condition to safely dispose of liquid waste and to prevent contamination of food and areas in which food is prepared in. Seize all food handling and repair the drainage system.
  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *NO SANITIZING SOLUTION FOR SURFACES PREPARED AND AVAILABLE. CORRECTED.