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Mai's Submarine & Deli

F - 4710 17 Avenue SE Calgary AB T2A 0V1 · Food - General

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please label all foods in the freezers and refrigerators with a date they were stored.
    • 15. Is the facility free of a pest infestation?
      • Large number of fruit flies or gnats around the facility, please eliminate the pest.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Please post the AHS Food handling permit on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ice machine requires a deep cleaning as mold was present in the machine.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was peeling off from the wall.- Repair the baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Violations still exist**1. Accumulation of dirt and debris on hard reach to areas and behind the equipment.- Clean the hard-to-reach areas, and ensure regular cleaning is done.2. The facility did not have cleaning schedule. - Prepare a cleaning schedule for the facility. A copy of blank cleaning schedule template was sent via email.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of dirt and debris on hard reach to areas and behind the equipment.- Clean the hard-to-reach areas, and ensure regular cleaning is done.2. The facility did not have cleaning schedule. - Prepare a cleaning schedule for the facility. A copy of blank cleaning schedule template was sent via email.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large tub of meat was cooling on the counter. The temperature measured at 50C. The operator was asked about the cooling method of the food, could not explain how to cool food properly.-Follow the proper cooling method:Food from 60C to 20C in 2 hours, 20C to 4C in next 4 hours. Large batches of food must be cooled in small containers.-Operator portioned the meat into two tubs and put it on ice for cooling.