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Kokoriko Fried Chicken

145 - 720 Nolan Hill Boulevard NW Calgary AB T3R 1J4 · Food - General

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Leftover gravy was kept on the hot holding unit to be reheated. The temperature of the gravy measured 27.8°C.The gravy was reheated on the stove at 92.2°C.Leftover gravy must be quickly reheated on the stove to 74°C before placing it on the hot holding unit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris was noted on the walk-in cooler fan condenser cover.Clean the indicated area.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer in the spray bottle was measured less than 50 ppm,A new solution was prepared by the operator which was tested to be at 100 ppm.-Ensure that the bleach solution is always maintained at 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Chicken containers were not covered in the walk-in cooler.-Ensure that the food is covered in order to protect it from contamination.
    • 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 steps were observed in the facility. *The operator was following the steps: first using soap and water, then the sanitizer to sanitize the dishes and then using water to rinse off the dishes.-Ensure that proper manual dishwashing practices are followed:first use soap and water, then rinsing with water and finally sanitizing of utensils for at least 1-2 minutes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)The scoop was stored inside the flour container.-Ensure that the scoops are stored in such a manner that the scoop handles do not come in contact with the food.2) The sugarcane juicer machine was covered with food debris.-Ensure that equipment such as sugarcane juicer machine which comes in contact with the food is cleaned and sanitized regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Racks used to store utensils, meat slicer and the takeaway containers had dirt and food debris.-Clean the racks in the facility.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Large black containers used to brine the chicken were not food grade.Use food grade containers for food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine in the spray bottle was too strong. Use 100ppm chlorine ( 1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available to check the internal temperature of chicken. Provide a probe thermometer that can use to measure between 0 to 100 degrees C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) No prep sink in the front area for juicing or making drinks. Install a prep sink or prepare drinks in the back area. 2) Using chlorine for sanitizing the dishes at the three-compartment sink. Have not determine how much bleach is required to make 100ppm chlorine for sanitizing.Determine how much bleach is required to make 100ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) No self-closing mechanism on the staff washroom door. Washroom opens into the food area. Provide a self-closing mechanism for the washroom door. 2) Concrete below the mop sink was not sealed. Sealed the concrete for easy cleaning.