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Lil' Empire Burger

4323 1 Street SE Calgary AB T2G 2L2 · Food - General

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Repated"June 18, 2024The grill cooler was not able to maintain 4C or lower, ambient temperature was at 6.4C. the beef in the grill cooler was at around 5.4C.-Make sure that the cooler temperature is at required 4Cor below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips on site.Strips available were for testing chlorine and sink/surface sanitizer but facility uses quat sanitizer.Obtain required strips.
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Repated"June 18, 2024The grill cooler was not able to maintain 4C or lower, ambient temperature was at 6.4C. the beef in the grill cooler was at around 5.4C.-Make sure that the cooler temperature is at required 4Cor below.
  3. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • - Food labels were missing for the food items (chicken nuggets, frozen chicken) in the freezer near the entrance of the kitchen.-Make sure that the food received have proper food labels.for example: the date the food was frozen/date it expires, name of the food item and the food source.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sink and surface sanitizer was too strong. It was measured between 2258-3010ppm lactic acid.ensure that the temperature is between 704-1875 ppm.-the sanitizer dispenser was not working properly.-They were taught to dilute the concentration of the sink and surface sanitizer by adding warm water to it.It was observed that they were adding hot water to the sanitizer solution while making it.-ensure that the company operator comes to correct the sanitizer dispenser.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • the beef in the grill cooler was at around 5.4C.-Make sure that the cooler temperature is at required 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?
      • Handwashing sink by the grill was blocked by a cart.-The operator removed the cart and was advised by the inspector to put the cart where it didn't block anything and help them clean and sanitize.
    • 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?
      • - According to the staff the facility had no issue with pests. Didn't have access to the pest control reports.- Provide correct and latest pest control reports.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Towel wrapped around the faucet of 2 compartment sink to stop leakage. - please make sure that the leak is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding pot containing the beef curry was damaged. Duct tapes were used to seal it.- Replace or repair the damaged pot.- As the broken equipment is hard to clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas under the coolers and the stove were dirty.-Ensure that those areas are cleaned.-thorough cleaning throughout the kitchen is required.