Kin Dee
3449 12 Street NE Calgary AB T2E 6S6 · Food - General
4 inspections
- Risk Management Inspection
1 infraction
- 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?
- - The weather stripping at the back door had visible gaps.*Repair or replace the weather stripping to prevent pest entry.
- 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?
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The chlorine-based sanitizer was not dispensing the chlorine. Staff was aware of the issue and was washing dishes manually. Wash and rinse function was operating fine at the dishwasher.*Use disposable dishes and use the two compartments sink for sanitizing dishes.*Repair the dishwasher.There was a two-compartment sink available for dishwashing.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
- 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?
- - The weather stripping at the back door had visible gaps.*Repair or replace the weather stripping to prevent pest entry.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - The chlorine sanitizer concentration in the sanitizer bucket was measured at 10 ppm.*Staff reprepared the solution and it was tested as 100 ppm of chlorine.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- - The chlorine-based sanitizer was not dispensing the chlorine. Staff was aware of the issue and was washing dishes manually. Wash and rinse function was operating fine at the dishwasher.*Use disposable dishes and use the two compartments sink for sanitizing dishes.*Repair the dishwasher.There was a two-compartment sink available for dishwashing.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine-based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
- 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?
- - The weather stripping at the back door had visible gaps.*Repair or replace the weather stripping to prevent pest entry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions