Joey's Fish Shack / strEATS Legacy Kitchen
140 - 180 Legacy Main Street SE Calgary AB T2X 4R9 · Food - General
6 inspections
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of quat measured 0 ppm in sanitizer spray bottles located in the kitchen.b) Cleaning clothes were kept on prep counters after use in the prep areas.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.b) 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)?
- Scoop handle was stored in the flour in bulk bin.Requirement:Store scoop handle out of food to prevent contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No cold water supply was available at hand washing sink located in cooking areas as supply was turned off due to leaking faucet.Requirement:Restore cold water supply at this hand washing sink asap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cold water faucet located at hand washing sink in cooking area was leaking.Requirement:Repair/replace the faucet to stop leakage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Ice buildup in small freezer located in the kitchen.Requirement:Defrost freezer .
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Food debris on the doors of coolers and freezers in back storage area.b) Food debris and some dirt in prep coolers.c) Dish washing area and back storage area were cluttered.Requirement:a) Clean the above noted areas.b) Organize dish washing and back storage area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of quat measured 0 ppm in both pails kept in cooking area and in spray bottle located in back prep area.b) Cleaning cloth was kept on prep counter after use in back prep area.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.b) 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)?
- Rice bag was stored directly on floor in back area.Requirement:Store food at least 15 cm off the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- -Hand washing sink located in cooking area was blocked with a plastic jug kept in sink basin.- Hand washing sink located in beverage prep area was blocked with a sani-pail and cleaning cloth kept in sink basin.Requirement:Ensure that hand washing sinks are available for use all the time and must not be blocked.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in Sani-pail located in back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring 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 located at bottom of back exterior door was broken leading to a gap, which could allow entry of pests/vermin.Requirement:Replace weather stripping to seal the gap.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided for the surfaces.b) cleaning clothes were kept here and there after use: on prep counter in back area, on cart in front area, some cleaning clothes were hanged on the dish washing sinks.Requirement:a) Provide ready to use sanitizer solution for the surfaces.b) 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)?
- a) Scoop handle was kept in rice stored in warmer insert.b) Lemon boxes were stored directly on floor in a back area.Requirement:a) Do not store scoop handle in food. Store scoop vertically with handle up or outside the food to prevent contamination.b) Store food at least 15 cm off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Internal temperature of chicken stored in the warmer was 50C and beef was at 56C.-Inserts were overfilled.Requirement:-Ensure that perishable foods under hot holding are stored at 60 C and higher.-Chicken and beef were reheated before storing back in the warmer-Do not overfill the inserts to prevent temperature abuse.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?