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La Fritanga Nicaraguense

10 - 1420 40 Avenue NE Calgary AB T2E 4P9 · Food - General

2 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use in the kitchen. Operator prepared 200 ppm quat sanitizer during inspection. - As discussed, ensure that sanitizer solution is available for use at all times for the food handling area.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat containers were stored above or besides ready-to-eat food products in the walk-in cooler.- Operator is to ensure that raw or unprocessed food be stored below ready-to-eat foods to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Six plastic containers of frozen meat sauces were observed stored on prep tables to thaw at room temperature, resulting in temperature reading between 1.4-4.8° Celsius.- Operator immediately placed packages in the walk-in cooler.**THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer for checking internal temperature of food. - Acquire a probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two packages of raw chicken were observed stored on food prep table during the inspection. Internal temperature was noted between 12.1 - 15.6 degrees Celsius. Food discarded during inspection.- Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.2. Containers and packages of sliced onions, sliced carrots, peeled garlic were stored on prep table at room temperature.- Operator immediately stored these food items in the walk-in cooler.- Ensure food items are stored at appropriate temperature and out of the danger zone of 4-60 degrees Celsius.
  2. Initial Inspection

    0 infractions