Master Beef
4640 Macleod Trail SW Calgary AB T2G 5E8 · Food - General
6 inspections
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- An opened canned food item (Sanay Sauce) was stored as-is on the shelf in the dry storage area.Action Required:Once a can is opened, transfer the contents into a food-grade container with a lid. Corrected onsite.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Inside the walk-in freezer, many food cartons/containers were directly stored on the ground. Please store all the food items at least 6 inches above the ground.
- 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?
- A gap was observed along the edges of the back door, which could serve as an entry point for pest. Please repair the back door.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is required in front area shelves and floorAll-hard -to-reach areas.Please clean indicated areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The south handwashing sink in the kitchen was missing a hot water tap handle, making hot water unavailable at this sink.Repair the handwashing station. Ensure that hot and cold water are available at all times;
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food contact surface sanitizer prepared for use in the kitchen.Ensure that a food contact surface sanitizer of an acceptable concentration is prepared and readily available during operation;
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Soiled wiping cloths were stored on countertops.Ensure that wiping cloths in the facility are either single use disposable or stored, submerged, in an approved sanitizing solution between uses.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) There was no handwash sink in the meat production room.-Move the meat grinder out of the room, so the handwash sink nearby can be used. The other equipment (mixer, and meat former) are automated and do not require any direct-hand food contact.3) Paper towel dispenser in the men's washroom didn't dispense.-replace the batteries and ensure all dispensers are stocked and operational.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The south handwashing sink in the kitchen was missing a hot water tap handle, making hot water unavailable at this sink.Repair the handwashing station. Ensure that hot and cold water are available at all times;
- 15. Is the facility free of a pest infestation?
- - Nine dead mice were observed in tin cat traps in the facility.- An abundance of mouse droppings were observed throughout the food establishment, including but not limited to: on the shelf of a food preparation table next to food equipment and utensils on the cookline, next to food and bowls on the bottom shelf of the shelving unit on the north side of the cookline, on shelving in the bar area, and on floors throughout the facility. Chewed material was observed in the mechanical room behind the hot water heater.- Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector for review;- Remove and safely dispose of mouse droppings and harbourage materials;- Clean and disinfect all surfaces contaminated by mouse excrement;- Discard any contaminated or potentially contaminated food;- Clean and sanitize any contaminated or potentially contaminated dishes and utensils;
- 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?
- Conditions existed that allowed for the entry and harbourage of pests in the facility, including, but not limited to: gaps at the base of the north facility door and the east facility door, and the storage room located on the west side of the facility was cluttered and disorganized, making it difficult to clean and monitor the area for pest activity. Ensure that conditions that allowed for the entry and harbourage of pests do not exist. This includes sealing entry points and reorganizing and decluttering storage spaces;
- 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?
- There was no pest monitoring program in place.Ensure that pest monitoring/ control reports for the facility are available for review upon request by a Public Health Inspector/ Executive Officer of Alberta Health Services;
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) There was no handwash sink in the meat production room.-Move the meat grinder out of the room, so the handwash sink nearby can be used. The other equipment (mixer, and meat former) are automated and do not require any direct-hand food contact.3) Paper towel dispenser in the men's washroom didn't dispense.-replace the batteries and ensure all dispensers are stocked and operational.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1) There was no handwash sink in the meat production room.-Move the meat grinder out of the room, so the handwash sink nearby can be used. The other equipment (mixer, and meat former) are automated and do not require any direct-hand food contact.2) There was no soap or paper towel dispenser at the 2-compartment sink in the back food prep area.-install soap and paper towel in suitable dispensers. Dedicate 1 sink for prep (if needed) and the other sink as handwashing. Ensure the prep sink is cleaned and sanitized prior to using it for food related processes.3) Paper towel dispenser in the men's washroom didn't dispense.-replace the batteries and ensure all dispensers are stocked and operational.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?