Medgracel Filipino and Asian Store
1095 Falconridge Drive NE Calgary AB T3J 3A4 · Food - General
4 inspections
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Spray bottle (bleach) sanitizer solution was tested at 0 ppm at the time of inspection. Operator prepared chlorine sanitizer solution and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer is prepared and tested regularly.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 4 white eggs stored on the food prep table in the back kitchen were measured at 16.2degrees Celsius. Operator voluntarily discarded the eggs.- Operator was informed that eggs must be kept at or below 7°C. - Do not store eggs and other high-risk food items at room temperature.
- 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. Proper sanitizing step was not followed, as required. Operator was instructed to always prepare bleach sanitizer solution when dishwashing.- Operator was informed on how to properly use the 3-comp sink for dishwashing:1) Sink 1 - wash with soap2) Sink 2 - rinse with warm water.2) Sink 3 - sanitize with 100ppm bleach sanitizer and then air dry.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel dispenser was installed at the sink. Operator placed paper towels near the sink.- Install paper towel dispenser.- Ensure all hand sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Operator indicated plans to modify the facility and install cooler to support increased sausage production. Any structural or operational changes to the facility must receive prior approval. - Please submit revised floor plans for review.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
1 infraction
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Please submit renovation plans for review.
- 26. Have plans for construction or alteration of this facility been submitted for approval?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 1. Staff was questioned about dishwashing procedure. They indicated that dishes are not sanitized after they are washed.Ensure dishes are adequately sanitized after the wash step.2. A compartment of the 3-compartment sink was blocked and used for drying dishes.Please keep all compartments clear for washing, rinsing, and sanitizing dishes. As well for washing hands. Relocate the drying rack to another area.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Bar soap is being used in the washroom.Obtain liquid soap supplied in a dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was no paper towel for the washroom hand sink.Obtain paper towel.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?