Kelly Meat Store Chinook Edge
1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Old/dried meat bits were noted on the saw. - The saw was thoroughly cleaned and sanitized.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The bleach water solution was measured at 1000 ppm. A concentration of 1000 ppm of chlorine is not food safe, as residual chemicals may remain on surfaces. If this concentration is used, please ensure an additional step is taken to either wipe down surfaces with a wet clean towel or rinse the equipment thoroughly. *A bleach solution of 100 ppm was prepared onsite and demonstrated the proper process for preparing it.
- 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?
- A dead mouse was found in the trap and Mouse droppings were noted on the floor below the front display cooler.*Thoroughly clean and sanitize this area as explained.
- 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 floor tiles adjacent to the meat slicer are damaged. Food debris can accumulate in the broken tiles, creating a hard-to-clean, non-smooth surface where harmful pathogens may thrive.*All surfaces within the facility must be smooth, non-absorbent, and easily cleanable.**Please ensure that all surfaces in the premises meet these requirements.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is needed on the floor below the display coolers and in the walk-in cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 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 unavailable upon request. Purchase chlorine test strips. Ensure that test strips are available for each type of sanitizing solution used onsite.
- 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?
- Mouse droppings were noted on the floor in the mop pail storage area. Thoroughly clean and sanitize this area.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean knives were stored in the gap between the walk-in cooler wall and the sink. Store knives in such a way to protect them from contamination (i.e. in a clean container, knife block or magnetic knife holder).
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is needed on the floor below the sinks and in the walk-in cooler.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths were in use and stored on food prep counters. As discussed, store all cleaning cloths in a container of sanitizer during use. Verify sanitizer concentration (100ppm bleach - 2mL bleach in 1L water) when making the solution and change the solution/cloth if the sanitizer solution appears clouded/dirty.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?