Krazy Jerk
1715 52 Street SE Calgary AB T2A 1V1 · Food - General
5 inspections
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **OUTSTANDING**1. Hand sink in the back kitchen area is missing a splash guard. **January 5, 2026: the Operator stated a splash guard was installed, however, it fell off. COMPLETE THE FOLLOWING:1. Please install splash guard to prevent cross contamination of the food area.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. Buildup of dust and grease on the hood vent filters above the deep fryer and grill. COMPLETE THE FOLLOWING:1. Clean filters thoroughly and more often.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. The serving spoons for the hot food line were stored in ambient temperature water. The Operator stated the spoons were stored in ice, however, the ice melted. COMPLETE THE FOLLOWING:1. Replace the ice when the water exceeds 4*C or when the ice melts.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Frozen beef was being thawed at room temperature on top of the dishwasher. Beef was moved to the cooler during 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?
- 1. The automatic soap dispenser was out of batteries and not dispensing soap. COMPLETE THE FOLLOWING:1. Please replace the batteries in the soap dispenser.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **OUTSTANDING**1. Hand sink in the back kitchen area is missing a splash guard. **January 5, 2026: the Operator stated a splash guard was installed, however, it fell off. COMPLETE THE FOLLOWING:1. Please install splash guard to prevent cross contamination of the food area.
- 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. The floor tiles in front of the dishwashing sink were damaged, and concrete exposed. COMPLETE THE FOLLOWING:1. Please repair the area noted above so it is easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- **OUTSTANDING**1. Buildup of dust and grease on the hood vent filters above the deep fryer and grill. 2. Dust build up on ceiling tiles above the cooking area.COMPLETE THE FOLLOWING:1. Clean areas noted above thoroughly and more often.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
10 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **Corrected**Wet cleaning cloth was observed under the cutting board in the front kitchen area. Operator stated that they use it to clean cutting board after use. - Operator removed the cleaning cloth to prevent bacterial growth. **Please submerge the cleaning cloth in 100 ppm chlorine or 200 ppm QUATS sanitizer solution if reusing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**1. Scoop without handle was stored in bulk rice container. 2. Scoop handle was in direct contact with sugar in back kitchen area. - Operator removed the scoops during inspection.**Use scoop with handle and store in a separate clean food grade container.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**Scoops used to handle high risk food were stored at room temperature. Operator mentioned that scoops are replaced every 2 hours. - Operator placed the scoops in ice water during inspection. **Ensure timer is installed to effectively track the time and prevent any bacterial growth if storing scoops at room temperature.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Corrected**Unpowered warmer unit was being used to store cooked rice. - Cooked rice was moved to a hot holding and operator removed the warmer during inspection. **Use only powered hot holding units which can maintain the temperature at 60*C or above to prevent bacterial growth.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in the back kitchen area is missing a splash guard. **Please install splash guard to prevent cross contamination.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Back screen door has a visible gap on the side and at the bottom. **Please ensure the gap is sealed to prevent any potential pest infestation.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Repairs required in the following areas: - tiles under the deep fryer were broken. - wall above the utensil storage in back kitchen area has exposed raw wood. - Left corner joint between floor and wall in the walk-in-cooler was visibly damaged. **Ensure all the surfaces in the facility are durable, non-abosrbent and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- **Corrected**1. Can opener in the back kitchen has a significant food debris accumulation. - Operator placed the can opener for dishwashing to prevent cross contamination of food. 2. Broken red plastic strainer was observed in the back kitchen area. - Operator removed the strainer to prevent food contamination. **Ensure all utensils used in the facility are in good condition as broken piece can fall off into a food.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required in the following areas: - ventilation canopy filters and piping beside it has a significant grease build up. - Hard-to-reach areas throughout the cook line, such as underneath the deep fryer - Lighting fixture in the walk-in-cooler has significant dust accumulation. - Shelves in the walk-in-cooler were visibly dirty. - Ceiling vents and light fixtures in the back kitchen had a dust build up. - Utensil storage area under the prep table in the cookline.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cloth chair was observed in the back kitchen area. **Please ensure chair is removed as it not easily cleanable.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand washing sink was blocked with utensils.- Keep the hand washing sink cleared.2. Cold water faucet at hand washing sink was not in working condition.- Repair the cold-water faucet.
- 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. The walls under prep table and hand washing sink missing baseboards.-Install baseboards.2. A few ceiling tiles were missing in the kitchen around the back entrance and on top of standing cooler.- Install ceiling tiles.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- **The violation is still outstanding**A corner trimming from dry wall by the hand washing sink is peeling off.Ensure to fix the corner trimming so that the wall is smooth, easily cleanable and impervious to moisture.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A corner trimming from dry wall by the hand washing sink is peeling off.Ensure to fix the corner trimming so that the wall is smooth, easily cleanable and impervious to moisture.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?