Komorebi
725 1 Avenue NE Calgary AB T2E 0B9 · Food - General
4 inspections
- Risk Management Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Pots and pans stored directly on the floor.Food equipment should not be stored directly on the floor as this can result in contamination. Place food equipment at least 6 inches above the floor.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The operators are using a bleach sanitizer solution and it measured 0ppm in both spray bottles. Bleach sanitizer solution must be maintained at 100ppm to effectively remove contamination. Ensure the sanitizer solution is replaced on a regular basis and test with chlorine test strips to confirm the concentration.The operator remade the solution during the inspection and measured 100ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A fly ribbon trap was installed directly above where food was handled. Fly traps should not be placed directly above or in proximity to food as the flies may fall onto the food. Remove the fly traps and install in an area not used for food handling or storage. The operator removed the fly trap during the time of the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Uncovered lettuce stored below soiled dishes. Food must be covered and stored in an area safe from contamination. The operator covered the lettuce and placed it in the cooler during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bananas and bags of dry ingredients were stored directly on the floor. All food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the food on a crate during the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- The sanitizer spray bottle was not labelled. All chemicals must be labelled to ensure safe usage and storage around food. The operator labelled the spray bottle during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The food placed in the hot holding unit measured 55C. The hot holding unit must maintain a temperature of 60C or above to prevent the growth of bacteria. The operator increased the temperature during the inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- There is significant clutter throughout the facility. Several empty buckets, bags of garbage and cans were observed throughout the facility. Remove the empty buckets, discard the bags of garbage and remove equipment that is not associated with food handling to facilitate cleaning and to prevent attraction/harborage of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris accumulating underneath the three-compartment sink. The facility must be maintained in a clean and sanitary manner to protect food from contamination and prevent attraction of pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The chlorine sanitizer test strips are not available.Obtain chlorine sanitizer test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?