Kim's Corn Dog & Chicken
G3 - 510 77 Avenue SE Calgary AB T2H 1C3 · Food - General
4 inspections
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **Pending violation**Staff was not following proper manual dishwashing procedures. During the inspection, it was observed that dishes were not being sanitized after washing and rinsing.**Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize).
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **Pending Violation**Chlorine test strips were not present onsite. **Ensure chlorine test strips are present onsite at all times to measure sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **Pending violation**No paper towel present at handsink. **Please ensure paper towel is present at all times for handwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Outstanding**Shelves and wall surfaces were unfinished wood.-seal/paint the raw, unfinished wood surfaces. All surfaces must be smooth, durable and non-absorbent.
- 23. Is the facility maintained in a clean and sanitary condition?
- **Pending Violation**Cleaning required in the following areas: - Ventilation hood filters have a significant grease build up. - Utensil storage cart beside the deep fryer was dirty. - Hard-to-reach areas throughout the cook line such as underneath and behind the deep fryer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
9 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**Single use containers without handles were stored inside flour and bread crumbs container under the prep table beside the beverage display cooler. - Operator removed the containers during inspection. **Please use containers with handles if storing inside and/or store in a clean food grade container.**Do not reuse single use items.
- 09. Are chemicals stored and handled in a safe manner?
- **Corrected**Concentrartion of chlorine sanitizer in spray bottle was significantly high as the test strip bleached out. - Operator remade the solution and tested 100 ppm. **Please ensure chlroine sanitizer is maintained at 100 ppm at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Corrected**1. Two containers of fried chicken were measured 22.4*C and 24.1*C on the food cart beside the deep fryer. Staff said the fired chicken was at room temperaure for almsot 2 hours. - Operator discarded the chicken. 2. Cooked japchae noodles and dumplings measured 47.2*C and 45.1*C respectively in the hot holding in the back kitchen. - Operator discarded the noodle and dumplings during inspection. **Please ensure cooked high risk food is stored at 60*C or above at all times to prevent bacterial growth.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was not following proper manual dishwashing procedures. During the inspection, it was observed that dishes were not being sanitized after washing and rinsing.**Please ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize).
- 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 present onsite. **Ensure chlorine test strips are present onsite at all times to measure sanitizer concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel present at handsink. **Please ensure paper towel is present at all times for handwashing.
- 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?
- Few mice droppings were observed in the corner beside the beverage cooler in front of the house. **Please clean and ensure proper pest control measures are in place. Note: reviewed past 3 months of pest control records - no pest activity noted.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **Outstanding**Shelves and wall surfaces were unfinished wood.-seal/paint the raw, unfinished wood surfaces. All surfaces must be smooth, durable and non-absorbent.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Cleaning required in the following areas: - Ventilation hood filters have a significant grease build up. - Utensil storage cart beside the deep fryer was dirty. - Hard-to-reach areas throughout the cook line such as underneath and behind the deep fryer. 2. All ceiling vents were covered with foam sheet. Staff stated they covered the vents because it was cold inside. **Please remove foam sheet and clean the vents if dirty.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves and wall surfaces were unfinished wood.-seal/paint the raw, unfinished wood surfaces. All surfaces must be smooth, durable and non-absorbent.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer was available for manual dishwashing or sanitizing surfaces. -obtain sanitizer.
- 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 dedicated handwashing sink in the food handling area-install a handwash sink beside the 2-compartment dishwashing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Shelves and wall surfaces were unfinished wood.-seal/paint the raw, unfinished wood surfaces. All surfaces must be smooth, durable and non-absorbent.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?