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Kobe Beef

250H MC - 402 Collegiate Boulevard NW Calgary AB T2N 4N1 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet reusable cleaning cloth was observed on the counter by the microwave. - During inspection staff member moved the wet reusable cleaning cloth into a bucket of sanitizer solution. Have reusable cleaning cloth submerge in sanitizer solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bowl was observed in bulk food container to scoop out dry food item.2. A scoop with a handle was observed in bulk food container in contact with bulk supply.- Ensure to use scoop with handle where handle of the scoop should not touch food during dispensing food or storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No single use paper towel at the front handwashing station. - Have single use paper towel available at the handwashing station at all times.
    • 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?
      • The permit was post was from a 2019 food permit. - Replace with current food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It was observed that cardboard boxes that is soiled are being as a liner on the floor in front of the cook station. - Remove cardboard liners. Make sure surfaces are smooth, durable, easily cleanable, and impervious to moisture.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • After a 13-hour planned power outage, there were 5-6 boxes of Ramen noodles (perishable according to info on the box) stored in the storage unit 129B cooler which must be discarded.Facility manager to follow-up with the facility to ensure these foods are discarded the next day as the access to building was restricted to everyone due the ongoing work.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 2nd compartment. Second compartment was being used as storage. Manual dishwashing utilizing a two-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and rinsed in the first sink using clean water maintained at not less than 45°C; and4) sanitized in the second sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of raw shrimps in water was being stored in room temperature. Internal temperature was measured at 17 degrees Celsius. All raw high-risk foods must be stored at a temperature of 4C or less. To thaw foods use of the following approved methods:- Thaw in the cooler ahead of time.- Under running cold water.- During the cooking process- in the microwave if they're being cooked/consumed immediately after.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Utensils and equipment are washed, rinsed and air dried in the 2nd compartment. Second compartment was being used as storage. Manual dishwashing utilizing a two-compartment sink must conform to the following procedures/conditions:- All cooking utensils, pots and pans etc. must be:1) scraped to remove excess food prior to immersion;2) cleaned in the first sink in a detergent solution capable of removing grease and food articles and is maintained at a temperature of not less than 45°C;and rinsed in the first sink using clean water maintained at not less than 45°C; and4) sanitized in the second sink by immersion in an approved sanitizer such as chlorine at 100 ppm for at least two minutes4) Air dried in a clean area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy buildup observed on flooring on the front cooking line. The flooring was also line with cardboard. - Do not use carboards anywhere in the facility. Clean the floor thoroughly and maintain in a clean and sanitary condition at all times.