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Lil' Empire Burger

1839 20 Avenue NW Calgary AB T2M 1H4 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The detergent bottle for the dishwasher was empty. A new bottle was replaced during the inspection.Check the chemical levels regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen line hand sink was not functional. The repair was already scheduled. Staff is using the two hand sinks nearby in the meantime.Repair the hand sink. Ensure it has hot/cold running water, soap and paper towels.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bucket of quats sanitizer solution was measured at 0 ppm 2. Wet reusable cleaning cloths were observed on the prep table counter. Corrective action 1. During inspection, the staff member made a new bucket of quats sanitizer solution, which measured at 200 ppm.2. Have reusable cleaning cloths submerge in sanitizer solution between every used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quats test strip was not available during inspection.- Have quats test strip available
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • In the back handwashing sink, there were reusable cleaning cloths in the basin of the sink.- During inspection, the staff member removed the cleaning reusable cloths. Have the handwashing sink accessible at all times.
    • 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?
      • No pest control records were available.-Ensure that the pest control reports are always available and maintained in the facility.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1)Personal items like water bottles stored with food.-Please store personal items and food items separately.2) Food like mayonnaise and utensils like pots being stored on the floor.-Ensure that the food is stored at least 6 inches above the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips were present in the facility, but they were damaged.-Get new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the front was blocked by a cart.-The operator moved the cart.-Ensure that the hand sink is always accessible for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grease on the exhaust hood above the stove. -Clean the exhaust hood.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Blanched chicken was found in the walk-in cooler uncovered in large metal inserts. They were uncovered for cooling on the middle shelf. Inspector instructed operator that all food items must be protected from contamination. Please cool uncovered items on the top shelf or have lids to limit contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for the Quat sanitizer. Please acquire test strips to test Quat sanitizer and use the strips to ensure the sanitizer is at 200 ppm.