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Leung Ky Meats Ltd.

A - 1919 31 Street SE Calgary AB T2B 0S8 · Food - General

7 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 prepared during operation. - Ensure sanitizer is prepared.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of pork shoulders were stored in "inedible" containers, but the meat is for sell. - Ensure only food grade containers are used for edible meats.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reviewed 3 compartment sink method, operator was sanitizing with 50 ppm of bleach. - Ensure 100ppm bleach solution is used to sanitize.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The display cooler door by the cashier was fixed with tapes. - Remove tapes as it is not cleanable. Repair the cooler door for smooth, easily cleanable surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area and the shelves were cluttered.The gap between the chopping board the table at front was filled with meat debris.-Make a cleaning schedule and follow it regularly.-Clean the meat debris.
  2. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A meat container was stored on top of another meat container without any barrier or lid and the top container's bottom was in contact with meat stored in bottom container. - Cover all the meat products and store meat in sanitary manner to prevent any contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink at the back by walk-in freezer was blocked with utensils.- Keep the hand washing sink clear for hand washing.
    • 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?
      • There was gap at the bottom of the exit door.-Ensure that the weather stripping is done, and gap is sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives used for chopping meat was lying on the counter.-Ensure that the knives are clean and stored in ice water solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding Violation"Ensure to clean and organize the walkin freezer and remove the rubber mat from the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area and the shelves were cluttered.The gap between the chopping board the table at front was filled with meat debris.-Make a cleaning schedule and follow it regularly.-Clean the meat debris.
  3. Demand Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A meat container was stored on top of another meat container without any barrier or lid and the top container's bottom was in contact with meat stored in bottom container. - Cover all the meat products and store meat in sanitary manner to prevent any contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink at the back by walk-in freezer was blocked with utensils.- Keep the hand washing sink clear for hand washing.
    • 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?
      • There was gap at the bottom of the exit door.-Ensure that the weather stripping is done, and gap is sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives used for chopping meat was lying on the counter.-Ensure that the knives are clean and stored in ice water solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding Violation"Ensure to clean and organize the walkin freezer and remove the rubber mat from the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area and the shelves were cluttered.The gap between the chopping board the table at front was filled with meat debris.-Make a cleaning schedule and follow it regularly.-Clean the meat debris.
  4. Demand Inspection

    4 infractions

    • 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?
      • There was gap at the bottom of the exit door.-Ensure that the weather stripping is done, and gap is sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives used for chopping meat was lying on the counter.-Ensure that the knives are clean and stored in ice water solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding Violation"Ensure to clean and organize the walkin freezer and remove the rubber mat from the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area and the shelves were cluttered.The gap between the chopping board the table at front was filled with meat debris.-Make a cleaning schedule and follow it regularly.-Clean the meat debris.
  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizing (bleach) solution was available, and the concentration of QUAT sanitizer was around 400 ppm.There were wet/dirty wiping cloths lying on the floors and the counters.- The bleach solution should be easily available, and the concentration should be around 100ppm. The concentration for the Quat sanitizer should be standard 200 ppm and always have test strips available to check the correct concentration. -The wiping cloths must always be in the sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat found on the floor.The operator discarded the meat in the garbage.-Ensure that the meat is handled in safe and sanitary method and is not being reused.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Meat was being transported on the carts lined with cardboards and stored in the coolers.- Ensure that food is being transported within the facility with food grade liners.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food in the walk-in freezer was being stored on the floor.-The food should be stored at least 6 inches above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The meat was being stored under the counters at the room temperature.-Ensure that the high-risk food like meat is stored at temperature 4Cor below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Garbage bin was found blocking the hand washing sink.The operator removed the garbage bin which was blocking the hand washing sink.- Ensure that the hand washing sink is not blocked and is easily accessible.
    • 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?
      • There was gap at the bottom of the exit door.-Ensure that the weather stripping is done, and gap is sealed.
    • 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 wooden stool in front of meat slicing machine had raw wood.The operator removed the stool and ensured they were not going to use that stool.-Make sure that the wood surfaces are smooth/ refinished as it is easy to clean.
    • 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 food counters used for chopping meat were not smooth.There were broken tiles in the facility.Several ceiling tiles were missing and some of the ceiling tiles were water damaged.Light covers missing.The glass of the two display coolers were broken and were duct taped.The baseboards were peeling off.- Ensure that the work counters are smooth and refinished.-The missing and the damaged tiles are replaced or repaired.- Broken tiles fixed.- Have proper light covers or the lights being used in the facility must be shadow proof.- Fix the glass of the display coolers and don't use duct tapes as it is hard to clean.- Have the baseboards fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The knives used for chopping meat was lying on the counter.Containers used for storing meat were broken.-Ensure that the knives are clean and stored in ice water solution.-Food grade containers should be in intact condition to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach areas were dirty and the areas below the 2-compartment sink was dirty.The back storage area and the shelves were cluttered.The gap between the chopping board the table at front was filled with meat debris.-Make sure that the hard- to- reach areas are cleaned, and the facility is thoroughly cleaned.-Make a cleaning schedule and follow it regularly.-Clean the meat debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Outstanding Violation"Ensure to clean and organize the walkin freezer and remove the rubber mat from the floor.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ensure to clean and organize the walkin frezer and remove the rubber mat from the floor.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizing solution was not available.Ensure to have sanitizing solution available.2. Wet/dirty cleaning cloths were observed on meat cutting boards.Ensure to keep the cleaning cloths in sanitizing solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Garbage bins were being used to store the meat products.Ensure to use food grade containers to prevent any food contamination.2. An uninspected carcass of moose or elk meat was hanging in walking cooler with proper labeling (uninspected meat).Ensure to keep the uninspected meat separate and put proper label showing that it is an uninspected meat.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. One of the hand washing sink was leaking and sealed with tape.Ensure to repair the sink.2. Second hand washing sink appeared dirty.Ensure to clean the sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Steel stands in walkin cooler were rusty.Ensure to paint the supporting bars/steel stands for meat hangers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area appeared dirty: Accumulation of grime/ food debris was noted:-Shelves in the walk-in cooler.-Floor below the sinks -Doors of the walk-in cooler (edges as well)-Stove-Doors of the front display cooler-Out of way areasEnsure to clean above mentioned areas.-Cleaning schedule was not available.Develop a cleaning schedule.A blank cleaning template was sent via email.