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K One Karaoke

6 - 5220 4 Street NE Calgary AB T2K 5X4 · Food - General

2 inspections

  1. Monitoring Inspection

    4 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?
      • Some light fixtures in the bar were not working. Lighting was dim.Repair or replace these light fixtures to ensure the area recieves adequate lighting.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The filters from the commercial canopy were observed to be greasy and coated with dust.Please remove the filters for thorough cleaning and sanitizing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility were found to require cleaning. The inspector informed the operator that all areas must be maintained in a clean and sanitary condition. The following areas need attention:- The floors in the kitchen, including hard-to-reach areas- The countertops in the kitchen, including hard-to-reach areas- The walls behind the chest freezer in the kitchen, which were covered in sauce splatter and food debris- The walls beside the prep cooler- The floor and hard-to-reach areas under the prep cooler located at the barPlease remove any kitchen equipment, utensils, containers, and dishes to thoroughly clean and sanitize the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors, countertops, and the fridge located in the kitchen were observed to be disorganized with unused items, kitchen utensils, buckets, and personal items.Please organize the area so personal items have a distinguishable location away from items intended for the business. Remove or discard any items that are not intended for the business. Ensure items are elevated at least 6 inches off the floor for visibility, accessibility and easy cleaning.
  2. Monitoring Inspection

    16 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • There were several food items in the kitchen that were not adequately labeled to indicate their source and date of manufacture. The inspector informed the staff/operator that all food items in the facility must be adequately labelled to indicate their source. Please label all food items properly.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored by the two-compartment sink. There was also a dirty towel in the beverage cooler. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag of rice and bottled beverages were stored on the floor of the storage room. The inspector informed the staff/operator that all food and other food-related items must be stored off the floor with at least six inches clearance. Food and drink items were placed on a shelf during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of bulk drinks are stored on the floor in storage areas. Ensure all food & beverage items are stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were no cooked tapioca pearls at the time of inspection; however, staff said that their practice was to store cooked tapioca pearls at room temperature. Store perishable foods away from the temperature danger zone. Either store them in the cooler at 4°C or below, or in a warmer at 60°C or above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All refrigeration units were able to maintain the appropriate temperature (at or below 4°C for coolers/fridges; at or below -18°C for freezers). However, not all refrigeration units were equipped with a functional thermometer. The inspector informed the operator that all refrigeration units must be equipped with a functional thermometer. Also, there were no records provided for temperature monitoring. The inspector informed the operator that temperatures should be checked and recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. A copy of a temperature monitoring template will be provided with this report.**EQUIP ALL REFRIGERATION UNITS WITH A FUNCTIONAL THERMOMETER.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator was not conducting proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. A copy of the two-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator mentioned that they will be using the glasswasher/dishwasher in the bar area for all their dishwashing needs moving forward. Otherwise, if the 2-compartment sink is to be used, please ensure to sanitize after washing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be >71°C. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station in the kitchen was blocked during the inspection with a pan. The inspector informed the operator that the handwashing station must be free and readily available for handwashing at all times. The pan was removed during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap in the handwashing station. The operator put soap in the handwashing station during the inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some light fixtures in the bar were not working. Lighting was dim. Repair or replace these light fixtures and provide adequate lighting.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The cupboard on the right side of the dishwasher had bare wood on the ledge of the top shelf. Conceal bare wood so that the surface is smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust hood ventilation system was not being cleaned by a professional cleaning company at the required frequency as indicated on the sticker posted on the hood. The inspector informed the operator that the exhaust hood ventilation system must be serviced by a professional cleaning company at least once per year or at the frequency recommended by the company, whichever is more frequent. Please contact a professional cleaning company to service the duct, as required.**GET THE EXHAUST HOOD VENTILATION SYSTEM PROFESSIONALLY CLEANED.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Shakers were stored on a dirty cloth. The dirty cloth was removed, and shakers were cleaned and sanitized during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Musty smell from cabinet underneath 2-compartment sink in bar area. Identify source and remove source of smell. **OUTSTANDING (2024-02-23). Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Under the two-compartment sink in the bar.- Inside the cupboard located on the right side of the dishwasher in the bar.- Inside the ice machine in the bar.- On the utensil storage organizer in the bar. - Inside the sanitizer pail in the bar.- The oven in the kitchen.**PLEASE CLEAN THE AFOREMENTIONED AREAS.