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Meltro Burger

105 - 601 17 Avenue SW Calgary AB T2S 6B3 · Food - General

3 inspections

  1. 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)?
      • There were no drain plugs available for the two compartment dishwashing sinks.Obtain two well fitting drain plugs for the two compartment sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the dish level during the sanitize cycle initially measured approximately 10 ppm. Operator found a blockage in the sanitizer line. Blockage was removed and then residual chlorine concentration at the dish level measured 100 ppm.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The operating name on the Food Handling Permit does not match the business name. Submit an updated Food Handling Permit Application Form with the correct information.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the east food preparation cooler measured 6.5 degrees Celsius. Have the cooler repaired, serviced, or adjusted. The cooler must maintain 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no drain plugs available for the two compartment dishwashing sinks.Obtain two well fitting drain plugs for the two compartment sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable.Repair, service, or adjust the dishwasher. Residual chlorine at the dish level during the sanitize cycle must measure 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the hand wash sink was leaking soap into the handwashing basin.Repair or replace the soap dispenser for the hand wash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was cardboard lining shelves in the dry storage room.Discard the cardboard, as it is not a cleanable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were some damaged ceiling tiles in the facility.Replace damaged ceiling tiles with ceiling tiles that are smooth, non-absorbent to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the dishwasher and the north wall in the front had grease and/or food debris accumulation. Clean the north wall in the front and the wall behind the dishwasher.