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Komfort Kitchen & Catering

21410 Highway 18 Thorhild AB T0A 3J0 · Food - General

4 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management 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)?
      • No test strips for chemical concentration testing were observed during the inspection. Test strips are required to ensure that the correct level of concentration is used to adequately sanitize food prep surfaces. Ensure that test strips are available during re-inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood vent filters were observed to have grease build up. All equipment used in a food facility must be maintained in a clean and sanitary condition. Grease build up may also cause cross contamination and attract pests. Ensure that the hood vent filters are cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stored hotel pans were observed to have left over food debris after dish washing. Food debris may cause cross-contamination and attract pests. Ensure that all dishes are adequately cleaned and free of food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning procedures were available during inspection. Cleaning procedures are required to ensure that the facility is maintained in a clean and sanitary condition. Required the operator to provide a cleaning list during re-inspection.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop was observed to be left in the flour bin. All scoops used for bulk supply must be clean and sanitized after every use to prevent cross contamination. Ensure that the scoop is removed, cleaned and sanitized after every use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chemical concentration testing were observed during the inspection. Test strips are required to ensure that the correct level of concentration is used to adequately sanitize food prep surfaces. Ensure that test strips are available during re-inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood vent filters were observed to have grease build up. All equipment used in a food facility must be maintained in a clean and sanitary condition. Grease build up may also cause cross contamination and attract pests. Ensure that the hood vent filters are cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stored hotel pans were observed to have left over food debris after dish washing. Food debris may cause cross-contamination and attract pests. Ensure that all dishes are adequately cleaned and free of food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning procedures were available during inspection. Cleaning procedures are required to ensure that the facility is maintained in a clean and sanitary condition. Required the operator to provide a cleaning list during re-inspection.
  4. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken was observed to be store in the stand up cooler above ready to use products. Raw chicken can cause cross contamination. Immediately required the operator to move the chicken.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Flour bag was observed to be open and on the floor in the back storage room. Bulk open dry storage items are required to be stored in a manner that protects them from cross contamination and stored 6 inches off the ground to prevent pests. Ensure that the flour is in stored in a way that protects from contamination and is stored at the appropriate height.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boba for drinks was observed left on the counter. All food products that are labelled refrigerate after opening must be stored in a cooler between 0-4c. Required the operator to immediately place the boba in the fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for chemical concentration testing were observed during the inspection. Test strips are required to ensure that the correct level of concentration is used to adequately sanitize food prep surfaces. Ensure that test strips are available during re-inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hood vent filters were observed to have grease build up. All equipment used in a food facility must be maintained in a clean and sanitary condition. Grease build up may also cause cross contamination and attract pests. Ensure that the hood vent filters are cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stored hotel pans were observed to have left over food debris after dish washing. Food debris may cause cross-contamination and attract pests. Ensure that all dishes are adequately cleaned and free of food debris.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cardboard was observed as a storage mat for pots and pans in the sink storage area. Cardboard is non-cleanable and absorbent which may lead to bacterial growth and attract pests. Remove the cardboard and clean and sanitize the surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning procedures were available during inspection. Cleaning procedures are required to ensure that the facility is maintained in a clean and sanitary condition. Required the operator to provide a cleaning list during re-inspection.