Joey's Only Seafood Restaurant
2120 Crowchild Trail NW Calgary AB T2M 3Y7 · Food - General
4 inspections
- Monitoring Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Several of test strips were observed and expired. - Have the test strips organized. Any expired test strips should be discarded, and any missing test strips should be replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- ***On-going ViolationClutter was observed in the back prep area. - Please organize the back prep area
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hole and broken walls were noted underneath the dishwasher where plumbing comes through the walls.Close the hole ad furnish the wall to facilitate cleaning.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Underneath the dishwasher, 2-compartment sink, and the dishwashing area was dirty and accumulated with grease, dirt and debris.2. Walk-in cooler floor was dirty3. Clutter was observed in the back prep area. Please ensure the indicated areas are clean and maintained in a sanitary condition at all times.Please organize the back prep area
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in bucket was measured at 0 ppm. - Ensure Quat sanitizers are used at 200 ppm. change the solution at adequate intervals.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Single-use plastic bags are being washed and re-used. Do not re-use single-use disposable plastic bags.Single-use bags are designed to be used once. Discard after one use. They cannot be adequately washed and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Several bags of fries were left out in room temperature while no orders were being prepared at the time of inspection. 2) Batter was left out in room temperature. Internal temperature measured at 14.5C. Discarded. - All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. Do not store in room temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in the front was being used for thawing at the time of inspection. - Do use the handwashing sink for anything other than handwashing. Ensure handwashing sink is accessible at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hole and broken walls were noted underneath the dishwasher where plumbing comes through the walls.Close the hole ad furnish the wall to facilitate cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Recurring violation:Cutting board in use had deep grooves and was no longer smooth and easy to clean. Resurface or replace the cutting board.Previous violation:Cutting board in use had deep grooves and was no longer smooth and easy to clean. - Discard. Purchase a new cutting board. All food contact surfaces must be smooth, easy to clean and sanitize.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several equipment and food storage containers in the front were greasy and had buildup of dried food residue. - Clean all and maintain in clean and sanitary condition at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violation:The ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.Previous violation:Some accumulation of grease on equipment in the area with the fryers.Please clean and maintain in a clean and sanitary manner at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Underneath the dishwasher, 2-compartment sink, and the dishwashing area was dirty and accumulated with grease, dirt and debris.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease was noted behind the ventilation canopy.Thoroughly clean and sanitize the indicated area.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer solution was measured at 100 ppm.Spray bottle was measured at 100 ppm. Fresh sanitizer solution was prepared at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were kept on the counter.New cleaning cloths were kept in the sanitizer buckets.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Single-use glove was kept in the flour mix at the deep fryer station.Do not re-use gloves.Single-use gloves are designed to be used once. Discard gloves when they become contaminated or when they are taken off. Previous violation:Single use gloves are being re-used. - Single use gloves are designed for a single use. Please discard when they become contaminated or when they are taken off.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fish batter was measured at 9°C. The fish batter was prepared at 10am and had been out for more than 6 hours.Fish batter was discarded.Ensue fish batter is measured at 4°C or less when cold or 60°C or above when hot at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hole and broken walls were noted underneath the dishwasher where plumbing comes through the walls.Close the hole ad furnish the wall to facilitate cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Used utensils were hung on the oven door handle.Utensils were taken to the dish pit.Food particles left on serving utensils is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:- stored in ice water between uses at 4°C or less- stored in hot water between uses at 60°C or greater- stored in a sanitizer solution at the right concentration (100ppm Chlorine/ 200ppm QUATs), or continuously replace serving utensils with new utensils.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Recurring violation:Cutting board in use had deep grooves and was no longer smooth and easy to clean. Resurface or replace the cutting board.Previous violation:Cutting board in use had deep grooves and was no longer smooth and easy to clean. - Discard. Purchase a new cutting board. All food contact surfaces must be smooth, easy to clean and sanitize.
- 23. Is the facility maintained in a clean and sanitary condition?
- Underneath the dishwasher, 2-compartment sink, and the dishwashing area was dirty and accumulated with grease, dirt and debris.Ensure the indicated areas are clean and maintained in a sanitary condition at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grease was noted behind the ventilation canopy.Thoroughly clean and sanitize the indicated area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violation:The ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the ventilation canopy filters are cleaned and maintained in a sanitary condition at all times to prevent grease or condensation from draining or dripping onto food, food contact equipment or surfaces.Previous violation:Some accumulation of grease on equipment in the area with the fryers.Please clean and maintain in a clean and sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?