Manara Baklava Factory
103 - 2230 68 Street NE Calgary AB T1Y 5Y7 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Metal bowls were observed being used as scoops, with the base of the bowls in direct contact with the food product.- Use appropriate scoops with handles and ensure they are stored in manner that minimizes contamination risk.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling above the food preparation area was visibly dirty, with stains, dust, and oil buildup.- Operator ensures to replace dirty ceiling tiles.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Metal bowls used as scoops for bulk items were stored in the containers and covered in product.- Bowls were removed from the food containers.- Ensure to use scoops with handles to protect food from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle containing bleach sanitizer was not labelled.- Spray bottle was labeled during inspection.- As discussed, bottles and containers containing chemicals should be appropriately labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was observed in refrigerators or freezers at the time of inspection.- Obtain thermometer for fridge/freezer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator described dishwashing procedure without sanitizing step and was using the left compartment of 3-comp sink for handwashing.- Operator was informed on ensuring a compartment for sanitizing step (100ppm for Chlorine bleach solution and submerged for at least 2 minutes). - Operator will be using left compartment for handwashing until designated hand sink is installed.- Additional 2 and 3 compartment dishwashing methods will be sent to operator for review.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available in facility at the time of inspection.- Acquire chlorine 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?
- Hand sink at the entrance to back kitchen has been removed. No designated hand sink available in the back kitchen.- Please re-install hand sink.- Staff instructed to use left side of 3-comp sink for handwashing until the hand sink is installed.- Ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold water supply.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Ceiling above the food preparation area was visibly dirty, with stains, dust, and oil buildup.- Please clean or replace ceiling.2. Aluminum foil used to cover stove top was flaking off and buildup of food debris and grease was noted.- Operator is to ensure foil paper is removed or replaced.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
0 infractions