Merilyn Restaurant and Catering Services
108 - 3132 26 Street NE Calgary AB T1Y 6Z1 · Food - General
7 inspections
- Risk Management Inspection
1 infraction
- 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?
- Food handling permit was not posted. Please locate and post (in full public view) a valid food handling permit.
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizing solution was prepared or ready to use. Ensure that a food grade sanitizing solution is prepared whenever food handling is occurring (ie. 100 PPM bleach). Staff were directed to mix a sanitizing solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. A large pan of cooked goat was stored at room temperature (25C internal). The meat was cooked overnight and was cooling at room temperature since at least 4AM. Food discarded. 2. A pan of deep fried fish was stored on the counter (20C) with no means of temperature control. Discarded. 3. Kabobs and fried fish were stored on top of the steam table (16C external). 4. Meet patties in the hot holding unit were at stored at 48C. 5. A probe thermometer was unavailable upon request. Action required:1. Rapidly cool hot foods from 60C to 20C within 2 hours and from 20C to 4C within 4 hours. Do not leave foods out overnight to cool. 2. Store all high risk foods at 4C or less or hot hold at 60C or above. Do not store high risk foods at room temperature. 3. Rapidly reheat foods to 74C. Do not use the steam table to reheat foods. Verify temperature using a sanitized probe thermometer. 4. Ensure that hot foods are held at 60C or above in the steam table. Preheat the steam table before use. 5. Purchase a probe thermometer.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand sink in the front serving area was not stocked with paper towels. 2. Hand sink in the back area was not stocked with soap or single use paper towels. Action required:Ensure that all hand wash stations are equipped with soap and single-use paper towels.
- 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?
- Ants were observed on the floor behind the dry food storage (beside stainless steel work table). Ensure that the facility is maintained free of pests. Please thoroughly clean and sanitize this area. Do not apply pesticides/insecticides to control the ants. Application of pesticides/insecticides must be done by a certified pest control operator.
- 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?
- Food handling permit was not posted. Please locate and post (in full public view) a valid food handling permit.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Several walls thoroughout the facility had been patched and were not painted, including: near the grease trap and in the public washroom. Please refinish the walls. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture. 2. Several light fixtures in the kitchen were missing shatterproof covers. Ensure that all light fixtures are equipped with shatter proof covers.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was no paper towel holder in the public washroom. Install a paper towel dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Monitoring 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?
- Provide soap and paper towel for the storefront hand sink.
- 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
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution prepared at the sink and for surfaces. Ensure that the sanitizer is prepared before starting activities in the kitchen
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Provide test strips for Chlorine
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions