Koya
365 - 315 8 Avenue SW Calgary AB T2P 4K1 · Food - General
5 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Quats sanitizer was tested above 400 ppm at the time of inspection. Ensure the sanitizer is mixed according to manufacturer's instructions to ensure adequate concentration. **The sanitizer was mixed to concentration of 200 ppm during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Raw meat that had just been delivered was left at room temperature for the duration of the inspection. All high-risk foods, such as raw meat, must be refrigerated immediately upon arrival to prevent microbial growth within the temperature danger zone.**The meat was removed and stored in the cooler during the inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Equipment was observed being washed but not properly sanitized. Please ensure the 2-compartment sink process is followed at all times: wash, rinse, and sanitize during dishwashing. Failure to sanitize equipment can result in bacterial growth, increasing the risk of food contamination.**Sanitize all dishes during the dish washing process
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. There were several buckets of meat stored in the walk-in cooler without a lid. Food must be covered at all times during storage to protect it from contamination. The operator placed a lid for the buckets at the time of the inspection.2. There were clean utensils stored underneath the paper towel dispenser. Clean utensils should not be stored directly underneath the paper towel dispenser as the splashes and droplets from the hand when performing hand hygiene can contaminate it.The operator moved the utensils away from the paper towel dispenser at the time of the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was a strainer in the designated hand sink in the back area. The hand sink should not be used to store food equipment and must be easily accessible at all times. Refrain from placing any articles inside the hand sink. The operator removed the strainer from the hand sink at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *The same infraction from the last inspection reoccurred - the handwash sink near the front counter had kitchen items obstructing its use. - Remove all items near any handwashing sinks**THIS IS A RECURRING INFRACTION. HANDWASHING SINKS MUST BE AVAILABLE FOR USE BY STAFF AT ALL TIMES. ENSURE THAT ACCESS IS FREELY AVAILABLE AND NOT ENCUMBERED BY CARTS OR FOOD ITEMS*
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?