Skip to content
Loading map…

Mextasis - Events

583 Harvist Hills Drive NE Calgary AB T3K 4H6 · Food - Special Event

3 inspections

  1. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of bleach water prepared in spray bottles for sanitizing food contact surfaces measured greater than 200 ppm.Solution was diluted and then concentration measured 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork made the previous day had an internal temperature of between 8-9 degrees Celsius.Discussed active cooling. Cooked food must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less, and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less.
  2. Demand Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member was observed washing single use gloves. Staff member was instructed to discard gloves, wash hands, and then put on clean gloves (if going to use gloves). Single use gloves must not be washed. Hands must be washed before putting gloves on, after taking off, and before putting gloves on again.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pork made the previous day had an internal temperature of between 8-9 degrees Celsius.Discussed active cooling. Cooked food must be cooled from 60 degrees Celsius to 20 degrees Celsius in 2 hours or less, and from 20 degrees Celsius to 4 degrees Celsius in 4 hours or less.
  3. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of bleach water prepared for sanitizing food contact surfaces was too strong (>200 ppm).Solution was diluted, and then the concentration measured 200 ppm. Reviewed how to prepare a bleach water solution for sanitizing food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available for use.A staff member went and bought a probe thermometer for use during the event.