Mann Bros Meat Shop
618 - 5075 Falconridge Boulevard NE Calgary AB T3J 3K9 · Food - General
7 inspections
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The operator did not have clean in place method/plan for band saws and meat grinder.- Ensure to develop a written clean in place procedure for all equipment and containers that cannot be washed and sanitized in the 3 compartment sink basins. The procedure must include cleaning frequencies and chemicals used. Implement the clean-in-place procedure within the food establishment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **The violation still exists**Duct tape was observed on a bin of meat stored in the walk-in cooler. Operator stated it was used as an identifier for different types of products. - Operator was instructed to remove the tape and use food-safe labelling methods.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink appeared dirty and contained a strainer during the inspection.- Ensure the handwashing sink is kept clear of any items and clean at all times to maintain proper hygiene and accessibility for handwashing.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
7 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Frozen cuts of different meat products were for sale in the standing display freezers. All whole, cut, and processed meat must be adequately labeled.- Ensure the following is included on the labels: common name/name of product, date of packaging, or best before date and/or identifier for recall.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1) Staff were washing gloved hands. Please remove gloves and wash bare hands as needed. - Ensure that hands are washed between doffing and donning gloves.2) Observed a food handler washing hands and then touching the garbage bin lid to throw out the paper towels. Food handler was instructed to wash hands again.- Remove bin cover for easy access.- Operator was recommended to dispose garbage in a manner that prevents recontamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Duct tape was observed on a bin of meat stored in the walk-in cooler. Operator stated it was used as an identifier for different types of products. - Operator was instructed to remove the tape and use food-safe labelling methods.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of open BBQ sauce was observed stored at room temperature, despite label indicating that refrigeration is required after opening. - Operator voluntarily discarded the product.- Ensure to store all food items as per manufacturer's instructions.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Operator was not rinsing after washing the dishes. Bleach sanitizer prepared in the 3rd compartment was tested at 50 ppm.- Operator was informed to test sanitizer solution regularly and on how to properly use the 3-comp sink for dishwashing:1) Sink 1 - wash with soap and warm water2) Sink 2 - rinse with warm water3) Sink 3 - sanitize with 100ppm bleach sanitizer for 2 minutes and then air dry.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Door to the back kitchen was not equipped with a self-closing device. - Please install.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several dirty cardboards were observed near the back kitchen hand sink. Operator was reusing cardboard for storage purposes. - Please remove cardboard and use material that are smooth, nonporous and easily cleanable.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Demand Inspection
9 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 1) Staff were washing gloved hands. Please remove gloves and wash bare hands as needed. Ensure that hands are washed between doffing and donning gloves.2) Inspector observed a food handler washing hands using the hose at the single comp sink. Please ensure staff wash hands at the designated hand washing station. Use hand soap and paper towels.3) Food handlers with long beards did not have their beards restrained. Please have staff with long beards wear beard nets.4) Aprons with visible food debris/blood/grime on them were hanging against a dirty window at the end of the front cutting table near the cash area. Take dirty aprons to be laundered, supply staff with enough clean aprons, and ensure they change into clean aprons as needed.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Marinating meat was stored in rubber nonfoodgrade containers. Please replace containers with ones that are durable and safe for food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Personal effects including medication were stored in food handling areas. Staff coat and hangers were hanging on food storage shelf in upstairs food storage area. Please store staff personal items in separate area that will not contaminate food and food areas.2) Bins of meat were stored on the floor in the walk-in cooler. Please store foods at least 6 inches off the floor and in a sanitary manner.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was observed rinsing cleaver under hose at single comp sink and then drying cleaver using apron. Staff must wash equipment at the equipment washing sinks in the back. Ensure staff are conducting wash, rinse, sanitize steps.
- 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 next to the equipment washing sinks was not supplied with soap or paper towels. Please ensure there is hand soap and paper towels provided in suitable dispensers for the hand washing sink.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- 1) Owners did not obtain approval by AHS for the cooking/deep frying of chicken or fish in the back area. Please ensure the area meets health approval, including it being thoroughly cleaned and sanitized, assigning a trained and certified staff to oversee food handling and sanitation, provide probe thermometers and hot holding equipment, and install soap and paper towels in suitable dispensers at the hand washing sink. Obtain health approval prior to use.2) Lemon scented bleach (not foodgrade) was used to prepare sanitizers for food contact surfaces. Obtain plain bleach with no additives for cleaning food contact surfaces.3) An electric zapper was used to control flying insects in the meat cutting area. Please remove zapper. Recommend to replace with light attractant device with enclosed sticky trap.
- 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) There were missing and water damaged ceiling tiles in the upstairs food and food equipment storage area. Please ensure any leaks are repaired and replace missing and damaged ceiling tiles.2) The wooden boards covering the electrical panel across the equipment washing sinks was bare and unfinished. Please seal/paint to provide a surface that is smooth, nonporous and easily cleanable.3) A few shelves in the facility were in rough shape. Some wire shelves were rusty and the wooden shelving unit in the back prep area was damaged and no longer in a state that is easily cleanable. Please repair/replace so surfaces are smooth, nonporous and easily cleanable.4) The lighting in the walk-in cooler was dim. Please add/increase the light intensity so entire cooler is adequately lit.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The ceiling grate in the walk-in cooler was dusty. Please clean.2) Several food and food equipment storage shelves were lined with dirty cardboard. Please remove cardboard and clean/sanitize surfaces on a regular basis.3) Exterior of many food containers for dry ingredients and marinating meat were contaminated with grease, grime and food debris. Please clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris on door handles, light switches, walls throughout food handling areas. Please throughly clean.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
0 infractions
- Risk Management 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?
- 1) The metal storage shelves in the walk-in cooler were rusted. Please replace or properly restore so that surfaces are smooth, nonporous and easily cleanable.**June 29, 2022: owner has purchased new shelves which will arrive at end of week.****August 4, 2023 One metal shelf remains rusted**2) The painted metal wall backsplash above the 2 comp sink was chipping. Remove all chipping paint.**June 29, 2022: chipping paint has been removed. Owner will install stainless steel panel in area.**3) Light fixture above 2 comp dishwashing sink was missing a cover. Please obtain a cover or shatter resistant lights.**August 4, 2023. Light fixture has been properly covered
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Owners did not obtain approval by AHS for the cooking/deep frying of chicken or fish in the back area where the 2 compartment equipment washing sink was located. There was no hand sink, no finished ceiling, appropriate hot holding equipment, or properly trained staff present. Immediately cease all cooking/deep frying. Submit plans for AHS review and obtain health approval prior to operating space for cooking/deep frying. Consult with City of Calgary - ventilation appeared questionable, electrical upgrades unknown.**June 29, 2022: facility no longer cooking. Will submit plans in near future. Owner provided approval from City for mechanical permit for installation of ventilation system.**
- 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
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Trays of raw chicken stored above raw fish in the walk-in coolerStore raw poultry below raw fish to prevent cross contamination
- 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) The metal storage shelves in the walk-in cooler were rusted. Please replace or properly restore so that surfaces are smooth, nonporous and easily cleanable.**June 29, 2022: owner has purchased new shelves which will arrive at end of week.****August 4, 2023 One metal shelf remains rusted**2) The painted metal wall backsplash above the 2 comp sink was chipping. Remove all chipping paint.**June 29, 2022: chipping paint has been removed. Owner will install stainless steel panel in area.**3) Light fixture above 2 comp dishwashing sink was missing a cover. Please obtain a cover or shatter resistant lights.**August 4, 2023. Light fixture has been properly covered
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of debris under pallets in the walk-in cooler
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Owners did not obtain approval by AHS for the cooking/deep frying of chicken or fish in the back area where the 2 compartment equipment washing sink was located. There was no hand sink, no finished ceiling, appropriate hot holding equipment, or properly trained staff present. Immediately cease all cooking/deep frying. Submit plans for AHS review and obtain health approval prior to operating space for cooking/deep frying. Consult with City of Calgary - ventilation appeared questionable, electrical upgrades unknown.**June 29, 2022: facility no longer cooking. Will submit plans in near future. Owner provided approval from City for mechanical permit for installation of ventilation system.**
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?