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Jollibee

1050 - 999 36 Street NE Calgary AB T2A 7X6 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT sanitizer at the back kitchen area was measured at 100 ppm. The chicken breading station also did not have a sanitizer solution available. The inspector informed the manager that a sanitizer solution must be available at every food handling area and be maintained at a concentration of at least 200 ppm.The QUAT sanitizer solution at the compartment sink was measured at 0 ppm. The manager configured the sanitizer dispenser and was able to dispense a 200 ppm QUAT sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two of the newly cooked fried chicken at the deep-frying station was measured at 56°C and 62°C. The two chicken was put back in the deep fryer to further cook. The inspector informed the manager that a probe thermometer must be used to confirm that the chicken reaches a safe internal temperature of at least 74°C during the cooking process. A thermometer was available at the deep-frying station.
    • 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?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the manager that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor at the deep-frying station was dirty and had an accumulation of food debris and flour residues. The staff was instructed to clean the floor during the inspection. Please ensure to keep all floors of the kitchen in clean and sanitary condition.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions