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Meat Mi Here

209 - 240 4 Avenue SW Calgary AB T2P 4H4 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine-based surface sanitizer was unlabelled. Please ensure that all chemicals including surface sanitizer solutions are labelled such that the contents can be identified and safely used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple meat items in the hot holding unit were not at 60C. Staff explained they were using the hot holding unit to re-heat the meat. This is not allowed. The meat must first be re-heated to 74C using a cooking method and then stored at 60C. The only method to re-heat was a small toaster oven. Staff were instructed to start re-heating the meat items in the toaster oven at the time of the inspection. It was previously approved that all meat will arrive cooked and hot (60C) and would only be hot held on-site. If this is no longer occurring a better re-heating method must be implemented.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were unable to locate chlorine test strips. Please obtain chlorine test strips to be able to test and verify the concentration of chlorine-based surface sanitizer solutions. Please ensure staff are trained on where they are kept, how to use them, and how frequently they are to be used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service area hand washing sink was not stocked with paper towel or a paper towel dispenser at the time of the inspection. Please ensure all hand washing sinks are stocked with single-use paper towel in a proper dispenser, liquid hand soap, and hot/cold running water to facilitate proper hand washing by food handlers.
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was available. - Ensure food safe sanitizer is prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ladder, paints and other non-food related items were found throughout the kitchen.- Remove the non-food related items.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available.- Obtain sanitizer test strips to confirm concentration daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel to the front handwashing sink was not provided in a dispenser.- Provide a paper towel dispenser
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sauce fridge was measured at 6.8C. - Ensure the fridge is able to maintain 4C and lower.
  5. Demand Inspection

    0 infractions