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270 - 520 3 Avenue SW Calgary AB T2P 0R3 · Food - General

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler was observed washing their hands without soap after touching raw chicken at the back hand washing sink. The food handler was directed to re-wash their hands with soap at the time of the inspection. Please ensure all staff are aware of proper hand washing procedures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The salad cooler had an ambient air temperature of 9C at the time of the inspection. Please adjust the cooler temperature and monitor to ensure the temperatures decreases to 4C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food was overfilled in the prep cooler inserts resulting in an elevated temperature. Please do not fill the inserts past the fill line to ensure food stays uniformly cool. The overfilled food was removed at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The was no hand soap at the front service area hand washing sink. When asked to replenish the hand soap staff moved a bottle of hand soap from the back hand washing sink to the front hand washing sink, resulting in the back kitchen hand sink being unequipped with hand soap. All hand sinks must always be stocked with liquid hand soap, paper towel, and hot/cold running water to facilitate proper hand washing by staff.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease was observed behind the cook line. Please clean this area and add it to a regular cleaning schedule.
  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Two small deep fryers were located on a counter outside of the ventilation canopy. Please move the deep fryers such that it is under the mechanical ventilation canopy and fire suppression system.
  6. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • After meat was sliced off of the Donair cone, the vertical broiler was turned off. The cone must be cooked continuously, even when slicing. A food handler must not turn off the vertical broiler to slow down the cooking of the cone. The broiler was turned back on at the time of the inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Two small deep fryers were located on a counter outside of the ventilation canopy. Please move the deep fryers such that it is under the mechanical ventilation canopy and fire suppression system.