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K Town Fried Chicken

3 - 1327 1 Street SW Calgary AB T2R 0W3 · Food - General

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoop for the bulk dry rice did not have a handle. Please replace with a handled scoop to protect the bulk food supply from contamination when scooping.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease were observed under food equipment. A high level of cleanliness must be mainatined to help prevent future pest activity.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Evidence of a cockroach infestation was observed in the stall. The pest control monitoring glue board under the two compartment sink was completely full of cockroaches in all cycles of life. Additional live and dead cockroaches were observed on another pest monitoring glue board in the facility (approximately 25 on this glue board). Cockroaches had nested in the hinge of one of the food preparation coolers. Live and dead cockroaches were observed within the cooler gasket.Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
    • 15. Is the facility free of a pest infestation?
      • The basement shared food storage area had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor.Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the stall was poor. A buildup of food debris and grease, soil, and/or food debris was observed along the hard-to-reach areas such as floor under and behind equipment. Equipment also had grease, soil, and/or food debris accumulation.Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
  6. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • A can of household cockroach pesticide (“Raid”) was observed in the facility.Remove and cease the use of household pesticide in the facility. All pesticide application must be carried out by a professional pesticide applicator.
    • 15. Is the facility free of a pest infestation?
      • Evidence of a cockroach infestation was observed in the stall. The pest control monitoring glue board under the two compartment sink was completely full of cockroaches in all cycles of life. Additional live and dead cockroaches were observed on another pest monitoring glue board in the facility (approximately 25 on this glue board). Cockroaches had nested in the hinge of one of the food preparation coolers. Live and dead cockroaches were observed within the cooler gasket.Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
    • 15. Is the facility free of a pest infestation?
      • The basement shared food storage area had a significant cockroach infestation. German cockroaches were observed on monitoring glue boards as well as free from traps crawling along the floor.Work with a contracted professional pest control company to abate the cockroach infestation and implement an ongoing integrated pest management program for the food establishment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The general sanitation of the stall was poor. A buildup of food debris and grease, soil, and/or food debris was observed along the hard-to-reach areas such as floor under and behind equipment. Equipment also had grease, soil, and/or food debris accumulation.Clean and sanitize all equipment, utensils, containers and surfaces including food preparation surfaces, floors, walls, ceilings, etc. in the facility and basement storage area and maintain the food establishment in a clean and sanitary state hereafter.
  7. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Whisk stored in stagnant water at room temperature measured 24C. Utensils should be stored in a manner that protects it from contamination. Store utensils in the following manner: - Iced cold water <4C- Hot water >60C- Sanitizer solution (100ppm of bleach or 200ppm of quats) The operator replaced the stagnant water with iced cold water at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Batter mix for chicken was stored at room temperature measured 20C and was not in use. The operator stated the batter was stored at room temperature for an hour. Batter mix should be stored below 4C to prevent the growth of bacteria. Place the batter mix in an ice bath during service to maintain the temperature at 4C or below. The operator placed the batter mix in the cooler at the time of 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?
      • The hand sink was inaccessible. There was an insert inside the sink and a bucket blocking access to the hand sink. The hand sink must be readily accessible at all times to ensure proper hand hygiene is followed. Refrain from placing any articles inside the hand sink and avoid storing items around the hand sink that can block its access.The operator removed the insert and the bucket away from the hand sink at the time of the inspection.
  8. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Lemon scented bleach water was observed in the kitchen area.*Violation was corrected onsite. Staff will be using Quat's sanitizer, which is available at the back of the facility.**The additives that make the bleach lemony fresh is not approved as an additive to sanitizers for food contact use. Once a sanitizer air dries it should leave minimal trace so that the contact surface remains food safe. Additives or scents can remain on the surface and contaminate foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • - The sanitizer spray bottle and the sanitizer bucket were not labeled.*Staff labeled both the spray bottle and the sanitizer bucket.**Ensure that all chemicals are labeled correctly to prevent the mixing of different substances.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - Three containers of fried chicken were observed on the counter. Two containers contained freshly cooked chicken, with temperatures measured at 52°C and 55°C. The third container, cooked the previous night, recorded a temperature of 14.9°C.Action Taken: Staff discarded the food item.Requirement: All potentially hazardous foods must be kept below 4°C or above 60°C. They must not be stored in the danger zone (4°C - 60°C) for more than 2 hours and must be reheated to 74°C prior to being served to customers.
  9. Initial Inspection

    0 infractions