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Kay's Food Market - Food

935 6 Avenue SW Calgary AB T2P 0V7 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operators were cutting pineapples, no food sanitizer available during the inspection. When handling food, a food surface sanitizer must be readily available to remove contamination. Informed the operator on how to mix a food grade sanitizer. Mix half a teaspoon of unscented household bleach per liter of water. An AHS document on how to mix a bleach solution was provided to the operator via email. The operator made a bleach sanitizer solution at the time of the inspection and measured 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper hand washing observed during the inspection. The operator dried their hands with a reusable hand towel and stored it back on the holder. Using a communal hand towel to dry the hands is unhygienic and unsanitary for food handling. Refrain from using a communal hand towel to dry the hands. Use disposable paper towels. The operator placed paper towels in the paper towel holder at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Two containers of chlorine test strips were expired on 08/2015 and 11/2024. Chlorine test strips must be available to confirm the concentration of the food surface sanitizer. Obtain new chlorine test strips and regular
    • 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?
      • 1. There was a large gap underneath the back double door. All entry points must be tightly fitted to prevent the entry of pests. Install weatherstripping or a door sweep to seal the gap and prevent entry of pests.2. No pest control records were available.Pest control records must be maintained onsite for recordkeeping. Ensure pest control records are maintained onsite and readily available upon the request of a public health inspector.An AHS pest control checklist was provided to the operator via email.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was clutter accumulated in the back area near the double doors. Reorganize the back area and remove any items that are no longer needed to facilitate cleaning and monitoring for pests.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler for various perishable items (meats, cheeses, etc.) had an ambient air temperature of 7.4C. The operator suspected the cooler was in a defrost cycle. Please monitor the cooler temperature and ensure it is maintaining a temperature of 4C or below.