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Journey Church - Food

10307 Eamon Road NW Calgary AB T3G 5H2 · Food - General

6 inspections

  1. Initial Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Milk/perishable foods in a cooler in the upstairs kitchen measured as high as 10C. Volunteer stated milk which consisted of bulk of perishable food in cooler was placed into cooler in the morning. Volunteer immediately relocated all perishable foods into operating cooler. Please repair/do not use cooler for perishable food storage unless it can maintain foods at or below 4C. Discussed not overstocking cooler to promote proper air flow.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Utensils and food equipment at the food kiosk were soaked in a bucket of sanitizer. This process does not allow for complete immersion of utensils. Approved manual dishwashing process at a 2 compartment sink includes: wash with detergent and rinse with clean water in the 1st compartment, then sanitize by complete immersion in an approved sanitizer in the 2nd compartment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) There were no means to monitor sanitizing cycle for high temp dishwasher. Recommend obtaining waterproof min/max thermometer.2) Sanitizer test strips for quats were not provided. Please obtain.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both handwashing sinks in the upstairs kitchen were missing soap dispensers. Please install.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers had limited food safety knowledge. It is strongly recommended that all food handlers complete the AHS Food Safety Basics Course. There is no charge for this course. A person in care and control of the food service area must also be certified in a recognized food safety course.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wrapped ductwork for the kitchen canopy was not washable. Staff advised it will be finished with stainless steel.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Counter cloth behind food kiosk was not stored in a sanitizing solution between use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed food handler/client aide rinsing hands under water and drying hands on cloth towel at food kiosk. Please wash hands with hand soap and dry hands on paper towels. Staff stated same towel was also used to clean/wipe counters. Remove towels for hand drying. Store counter cloths in a sanitizing solution between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Bags of previously frozen soup were stored in a box on the floor between a garbage container and recycling box. Temp ranged 1-6C. Store foods at least 6 inches off the floor and in a sanitary manner away from sources of contamination. Store perishable foods at or below 4C, or at or above 60C.2) A loaf of bread was stored inside the sink basin. Next sink over was used for washing hands. Store foods out of sink and away from immediate area where grey water splash out can occur.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bags of previously frozen soup were stored in a box on the floor between a garbage container and recycling box. Temp ranged as high as 6C. Store foods at least 6 inches off the floor and in a sanitary manner away from sources of contamination. Store perishable foods at or below 4C, or at or above 60C.2) A probe thermometer was not provided at the food kiosk or kitchen. Please provide probe thermometers that can monitor foods between 0C and 100C in all food preparation areas where perishable foods are handled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Utensils and food equipment at the food kiosk were soaked in a bucket of sanitizer. This process does not allow for complete immersion of utensils. Approved manual dishwashing process at a 2 compartment sink includes: wash with detergent and rinse with clean water in the 1st compartment, then sanitize by complete immersion in an approved sanitizer in the 2nd compartment.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips for chlorine were not provided. Please obtain.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food handlers had limited food safety knowledge. It is strongly recommended that all food handlers complete the AHS Food Safety Basics Course. There is no charge for this course. A person in care and control of the food service area must also be certified in a recognized food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A cabinet panel was missing under the 2 comp sink at the kiosk. Please repair.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available for counters and dishwashing. Provide a sanitizer for the counters and dishwashing.Bleach = 100pm Chlorine (1/2 teaspoon bleach per L water)Quaternary Ammonia Solution (QUATS) Follow manufacturer’s instructions 200 ppm
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1) Staff had partial hair control. 2) Staff was not wearing an apron or uniform for food handling. Ensure staff have proper hair control and wear an apron or uniform.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer to monitor the food or cooler.Provide a probe thermometer that can measure from 0 to 100 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not sanitized after washing and no rack to dry the dishes.Follow the three steps manual dishwashing method. 1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize with sanitizer by submerging for 2 minutes and then air day. Provide a drain rack to dry the dishes.