Skip to content
Loading map…

Kawkab Brooks Halal Meat

401 Cassils Road W Brooks AB T1R 0W1 · Food - General

14 inspections

  1. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operator was observed wearing old gloves and failing to perform handwashing.* The operator was instructed to discard the old gloves immediately and wash their hands before putting on new gloves. Proper hand hygiene was reinforced.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Used gloves was left on the meat display cooler top.Operator was instructed to remove the gloves and make sure to discard gloves after each use.Clean and sanitize the meat display cooler top.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Samosa mix was in the fridge and uncovered.The operator was instructed to cover the samosa mix immediately.Ensures to store food in food graded containers with tight fitting lids at all times.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1.Dirt build up in Walk-in freezer floor.Please ensure floors are clean in other to prevent cross contamination.2. Mould in walk-in cooler walls and shelves.Please clean and disinfect the walk-in cooler.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operator changed gloves without washing hands.He was prompted to washing hands with soap and water before putting on new gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Scoop was store inside sugar containerThe operator removed the scoop immediately and was advised to not to store the scoop inside the food storage container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle not labeled Please label the bottle and prepare bleach sanitizer to 100 to 200 ppm for the meat kitchen. Label spray bottle "bleach sanitizer".
  4. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle not labeled reportedly contained bleach sanitizer but it contained what smelled like Spray Nine again. Informed food handler that Spray Nine is not an approved food-grade sanitizer.*Prepare bleach sanitizer to 100 to 200 ppm for the meat department. Label spray bottle "bleach sanitizer".
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back wall behind meat cutting table is grimy with fat and splashes from meat. Include cleaning the wall with your sanitation in the meat department.
  5. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottle not labeled reportedly contained bleach sanitizer but it contained what smelled like Spray Nine again. Informed food handler that Spray Nine is not an approved food-grade sanitizer. Solution dumped. *Prepare bleach sanitizer to 100 to 200 ppm for the meat department. Label spray bottle "bleach sanitizer".
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Samosas in the hot holding cabinet measured in the worst of the danger zone, 38.2 degrees Celsius internal temperature. Samosas discarded. Goat in the oven measured 42 degrees Celsius. Discarded.Two boxes of chicken were thawing at room temperature in the meat department. Chicken moved to cooler. Thawing of meat must be conducted with temperature control and maintained at 4 degrees or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer is still used in the hot holding display cabinet, but the electronic display turns off so it is not useful for monitoring hot holding temperature. Probe thermometer is not used for its intended purpose: to check cooking temperatures of food.*Use the probe thermometer to check final cooking temperature of food.*Obtain thermometers that can be kept in the hot holding display case and in the oven to monitor hot holding temperature of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back wall behind meat cutting table is grimy with fat and splashes from meat. Include cleaning the wall with your sanitation in the meat department.
  6. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unknown chemical used as a degreaser was discarded. Bleach sanitizer spray bottle is not labelled and the sanitizer strength bleached the test strip white, indicating that the bleach is too strong and not prepared to a 100 to 200 ppm solution. *Prepare bleach sanitizer to 100 to 200 ppm for the meat department. Label spray bottle "bleach sanitizer".
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer is still used in the hot holding display cabinet, but the electronic display turns off so it is not useful for monitoring hot holding temperature. Probe thermometer is not used for its intended purpose: to check cooking temperatures of food.*Use the probe thermometer to check final cooking temperature of food.*Obtain thermometers that can be kept in the hot holding display case and in the oven to monitor hot holding temperature of food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sink plug rubber seals for the meat department three compartment sink are too big and are difficult to plug the sink with, which is a strong indicator that manual dishwashing procedures are not conducted properly. *Obtain proper fitting sink plugs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind three compartment sink was mudded to fill the holes, and still needs to be sanded and painted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back wall behind meat cutting table is grimy with fat and splashes from meat. Include cleaning the wall with your sanitation in the meat department.
  7. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Unknown chemical used as a degreaser was discarded. Bleach sanitizer spray bottle is not labelled and the sanitizer strength bleached the test strip white, indicating that the bleach is too strong and not prepared to a 100 to 200 ppm solution. *Prepare bleach sanitizer to 100 to 200 ppm for the meat department. Label spray bottle "bleach sanitizer".
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer is still used in the hot holding display cabinet, but the electronic display turns off so it is not useful for monitoring hot holding temperature. Probe thermometer is not used for its intended purpose: to check cooking temperatures of food.*Use the probe thermometer to check final cooking temperature of food.*Obtain thermometers that can be kept in the hot holding display case and in the oven to monitor hot holding temperature of food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sink plug rubber seals for the meat department three compartment sink are too big and are difficult to plug the sink with, which is a strong indicator that manual dishwashing procedures are not conducted properly. *Obtain proper fitting sink plugs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind three compartment sink has a hole in the drywall from something that was mounted and tore off. *Repair hole.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back wall behind meat cutting table is grimy with fat and splashes from meat. Include cleaning the wall with your sanitation in the meat department.
  8. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer is not prepared and ready to be used at the time of inspection. Ensure sanitizer is prepared to a 100 ppm sanitizer solution and readily available in the kitchen and meat department.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Tongs were left in a container of sliced onions with the handle touching the onions. Tongs removed. Gloves were left on a counter for reuse. Gloves discarded. Styrofoam plates used in the hot holding case are scratched, stained, and contain food crumbs and are evidently reused. Styrofoam plate discarded.*Keep tongs stored outside of the container. *Ensure gloves are not reused. *Ensure single-use items are used one time and not reused, or else obtain a dish or tray for hot holding that can be cleaned and sanitized for reuse.
    • 09. Are chemicals stored and handled in a safe manner?
      • A chemical used as a degreaser is not labelled and the original container is not available since the chemical was obtained from another food establishment. Reportedly, the chemical was also mixed with bleach to clean meat equipment.*DO NOT MIX CHEMICALS*Purchase chemicals in their original container WITH THE LABEL to ensure the chemical is used according to the labeled instructions. Ensure that the label provides instructions for use on food equipment and food contact surfaces. Ensure all chemical containers are labeled and safety data is available.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Violation cited last time: Beef samosa was put into a hot holding display case at the front counter. Display case temperature is at 47.1 degrees Celsius. Samosa discarded. Ensure hot holding is maintained at 60 degrees Celsius or above.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Samosas in the hot holding cabinet measured 43.4 degrees Celsius. Samosas were reheated to 74 degree Celsius and placed back in the cabinet. A probe thermometer is not used for checking temperatures of cooking and reheating food since the probe thermometer is left in the hot holding display case. Goat in the oven was holding above 60 degrees Celsius but the chicken thighs had lost heat and measured 51 degrees Celsius. Oven temperature was turned up. Uncooked samosas left on the counter measured 16 degrees Celsius and were placed in the fridge.*Always use a probe thermometer to check internal temperatures of food to ensure it has reached cooking (71 degrees Celsius) and/or reheating temperature (74 degrees Celsius). *Obtain extra thermometers that can be left in the display case and oven to check hot holding temperatures of food.*High risk foods must be maintained hot or cold. Do not leave food out at room temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sink plug rubber seals for the meat department three compartment sink are too big and are difficult to plug the sink with, which is a strong indicator that manual dishwashing procedures are not conducted properly. *Obtain proper fitting sink plugs.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind three compartment sink has a hole in the drywall from something that was mounted and tore off. *Repair hole.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back wall behind meat cutting table is grimy with fat and splashes from meat. Include cleaning the wall with your sanitation in the meat department.
  9. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Styrofoam plates are left in the hot holding case with food crumbs and tongs are left in the hot holding case. Ensure single-use items are discarded and not reused and tongs are cleaned and sanitized daily to protect food from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef samosa was put into a hot holding display case at the front counter. Display case temperature is at 47.1 degrees Celsius. Samosa discarded. Ensure hot holding is maintained at 60 degrees Celsius or above.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit expired in July and the food establishment is operating without a valid food handling permit. Settle outstanding invoice immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fumehood lightbulbs were replaced but are not wired in so there is still low lighting under the hood.
  10. Risk Management Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle filled with straight bleach is not labelled. Label all chemical bottles with contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef samosa were put into a hot holding display case at the front counter. The display case and samosas measured 19 to 20 degrees Celsius. Samosas discarded. Display case is missing a thermometer. Obtain a thermometer to monitor that hot holding temperature is maintained above 60 C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • What used to be a passage way into the kitchen is covered with a sheet of particle board and another board screwed into the drywall between the kitchen and dining room. This is not a properly finished or constructed wall. Repair wall to be smooth, cleanable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fumehood lightbulbs were replaced but are not wired in so there is still low lighting under the hood.
  11. Risk Management Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle filled with straight bleach is not labelled. Label all chemical bottles with contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sink plugs on the butcher side do not seal and therefore sinks cannot be filled with water. Sink plugs on the kitchen side are slowly draining. Replace sink plugs to allow sinks to be used according to their purpose, to be filled with detergent, rinse and sanitizer. (Sink plugs ordered did not fit. New plugs ordered).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of inspection. (Strips ordered).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fumehood filters are missing. Fumehood lights are not operational. Replace light bulbs in fumehood. Order and install fumehood filters. Metal wire shelves are lined with plywood and ceiling tile that are both porous and non-cleanable surfaces. Replace these shelf liners with a shelf or material that is non-porous, finished and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Attention needed to thoroughly cleaning and sanitizing cinderblock wall against meat cutting table.
  12. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw onions and lettuce were stored in the fridge uncovered. These items were covered during inspection. Change and Vaseline kept among shelves containing food items. Keep personal items separate from food storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle filled with straight bleach is not labelled. Label all chemical bottles with contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer is missing in the kitchen fridge. Obtain a thermometer for the fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sink plugs on the butcher side do not seal and therefore sinks cannot be filled with water. Sink plugs on the kitchen side are slowly draining. Replace sink plugs to allow sinks to be used according to their purpose, to be filled with detergent, rinse and sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fumehood filters are missing. Fumehood lights are not operational. Replace light bulbs in fumehood. Order and install fumehood filters. Metal wire shelves are lined with plywood and ceiling tile that are both porous and non-cleanable surfaces. Replace these shelf liners with a shelf or material that is non-porous, finished and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic piece on bandsaw to keep saw in place is tied on with a rope which catches meat and is not cleanable and not sanitary. The screw is missing the matching bolt. Find the proper fitting screw and bolt or wingnut to hold the plastic guard in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Improvements have been made to cleaning grime build-up in corners of floors and walk-in cooler and freezer floors. Metal trays to store meat in the cooler were brought to dish for cleaning and sanitizing.
  13. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Band saw for cutting meat is cleaned and sanitized end-of-day. Increase frequency to minimum every four hours. Use 100 ppm bleach. Bleach spray bottle available is filled with straight bleach. Staff in the kitchen was using detergent and water to clean and not bleach to sanitize. Obtain new spray bottles for sanitizing surfaces used in meat processing or clean cloths soaked in 100 ppm bleach.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Jug with sauce in the fridge and a bowl of cut up peppers are not covered. Spaghetti stored between 2 plates is not adequately covered or protected from contamination. Store foods in containers with lids or cover with plastic wrap.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes stacked in the corner of the kitchen on top of dirty oil containers are used to store kitchen gloves, kitchen trays, and dry out kitchen cloths. Cardboard is porous material that gets dirty and harbours bacteria. Do not use cardboard for storage purposes. Find hooks or cleanable shelf space for kitchen items. Personal items such as a remote control, container of Vaseline, outdoor gloves, are stored among kitchen items on a shelf. Provide a designated area to store personal items separate from food items. Install hooks, cubbies or lockers to store coats, purses etc.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle filled with straight bleach is not labelled. Label all chemical bottles with contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer is missing in the kitchen fridge. Obtain a thermometer for the fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sink plugs on the butcher side do not seal and therefore sinks cannot be filled with water. Sink plugs on the kitchen side are slowly draining. Replace sink plugs to allow sinks to be used according to their purpose, to be filled with detergent, rinse and sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available at the time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Fumehood filters are missing. Fumehood lights are not operational. Replace light bulbs in fumehood. Order and install fumehood filters. Metal wire shelves are lined with plywood and ceiling tile that are both porous and non-cleanable surfaces. Replace these shelf liners with a shelf or material that is non-porous, finished and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Attention is required to the following areas: Grime built up against the corners of walls and floors throughout the establishment, walk-in cooler and freezer floors, meat debris build-up on the wall behind the cutting table, door handle on walk-in freezer, metal trays used to store meat. Clean and sanitize these areas.
  14. Demand 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)?
      • Operator purchase pH test strips instead of chlorine test strips. Obtain chlorine test strips that measure 0 - 200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter in dining room is reportedly for cash register. All counters in a food establishment must be smooth and cleanable. Ensure construction is completed. Finish off all rough edges and cracks and ensure the structure is smooth and cleanable. Three compartment sink hot water tap is leaking. Repair tap fixture.