Mid East Well Bake Corporation
B - 3930 32 Street NE Calgary AB T1Y 7L9 · Food - General
10 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A total of 5 mini pizzas, 12 zaatar, 11 chicken patties, 12 cheese patties, 8 potato patties, 13 beef safiha, and 30 spinach patties, were observed stored at room temperature in the front display cooler. No time/temperature control system was in place for food items. Temperature measured 19.2 - 20.3C.- Operator advised to discard all noted food items.- Implement proper temperature control: Maintain foods at or below 4°C or 60°C or above or establish an approved time tracking system for items held at room temperature.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Ongoing Violation*Display cooler ambient temperature was measured at 23.2 degrees Celsius during inspection. - Please repair. Ensure food items are not stored in the cooler unless the cooler is able to maintain temperature at or below 4 degrees Celsius.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour bags and other food items were stored directly on the floor.- Ensure all food and food related items are stored in a safe and sanitary manner at least 15 cm (6in.) off the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer for checking internal temperature of food. - Acquire a probe thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available in facility at the time of inspection.- Acquire chlorine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Staff was cooking on the back stove without a mechanical ventilation system.- Operator instructed to stop any grease producing cooking at the stove in the back kitchen or Install a mechanical ventilation system above the cooking station so smoke, odours, fumes, steam, vapours, or excessive heat is effectively removed from the cooking space.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Display cooler ambient temperature was measured at 23.2 degrees Celsius during inspection. - Please repair. Ensure food items are not stored in the cooler unless the cooler is able to maintain temperature at or below 4 degrees Celsius.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of dust and debris was noted underneath the dishwashing sinks, underneath the shelves in the storage area and walk-in cooler, near the dough machine, and on the floor in the pizza preparation area.- Thoroughly clean the noted areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour bags and other food items were stored directly on the floor.- Ensure all food and food related items are stored in a safe and sanitary manner at least 15 cm (6in.) off the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer for checking internal temperature of food. - Acquire a probe thermometer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available in facility at the time of inspection.- Acquire chlorine test strips.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Staff was cooking on the back stove without a mechanical ventilation system.- Operator instructed to stop any grease producing cooking at the stove in the back kitchen or Install a mechanical ventilation system above the cooking station so smoke, odours, fumes, steam, vapours, or excessive heat is effectively removed from the cooking space.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Display cooler ambient temperature was measured at 23.2 degrees Celsius during inspection. - Please repair. Ensure food items are not stored in the cooler unless the cooler is able to maintain temperature at or below 4 degrees Celsius.
- 23. Is the facility maintained in a clean and sanitary condition?
- Backup was observed in the facility’s only toilet, which was not functioning properly and unable to flush effectively, indicating a blockage. At the time of inspection, the kitchen area was not impacted by the backup.- The operator was instructed to post signage indicating the toilet is out of service and not to be used, and to contact a plumber to unclog and repair the fixture. - Due to the absence of a functional washroom, the operator was advised that dine-in service must be discontinued until the issue is fully resolved; take-out and delivery services are acceptable in the meantime.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of dust and debris was noted underneath the dishwashing sinks, underneath the shelves in the storage area and walk-in cooler, near the dough machine, and on the floor in the pizza preparation area.- Thoroughly clean the noted areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No sanitizer solution was initially prepared for food handling areas in the facility. Operator was able to acquire bulk bleach solution to prepare chlorine sanitizer during the inspection. Concentration tested at 100 ppm.- As discussed, ensure that sanitizer solution is available at the facility and used for each food handling area.2. Dirty washcloths were placed on food contact surfaces and clean utensils.- Operator was instructed to store washcloths in sanitizer solution at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Flour bags and other food items were stored directly on the floor.- Ensure all food and food related items are stored in a safe and sanitary manner at least 15 cm (6in.) off the ground.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer for checking internal temperature of food. - Acquire a probe thermometer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Small container of chicken mixture (paste) was stored at room temperature on top of chest freezer. Probe temperature was measured at 15.3 degrees Celsius. Operator discarded the food item during inspection.- Ensure to keep food out of the danger zone of 4-60 degrees Celsius.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available in facility at the time of inspection.- Acquire chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Paper towel and soap dispensers were empty at handwashing station in the back kitchen. Operator refilled soap and paper towel dispenser during inspection. 2. The back kitchen hand sink was not easily accessible for hand washing purposes as it was obstructed with cutting board in the basin that was removed during inspection.- ENSURE HAND SINKS ARE UNOBSTRUCED FOR STAFF USE, HAS HOT AND COLD-WATER ACCESS, AND IS STOCKED PROPERLY WITH PAPER TOWELS AND SOAP AT ALL TIMES.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Staff was cooking on the back stove without a mechanical ventilation system.- Operator instructed to stop any grease producing cooking at the stove in the back kitchen or Install a mechanical ventilation system above the cooking station so smoke, odours, fumes, steam, vapours, or excessive heat is effectively removed from the cooking space.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Display cooler ambient temperature was measured at 23.2 degrees Celsius during inspection. - Please repair. Ensure food items are not stored in the cooler unless the cooler is able to maintain temperature at or below 4 degrees Celsius.
- 23. Is the facility maintained in a clean and sanitary condition?
- Buildup of dust and debris was noted underneath the dishwashing sinks, underneath the shelves in the storage area and walk-in cooler, near the dough machine, and on the floor in the pizza preparation area.- Thoroughly clean the noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 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
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink in the back kitchen completely blocked. Hand sink must be used for hand washing only.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Walk-in cooler breakdown. Technician working on it. Remove all perishable food items to other coolers.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Walk-in cooler being repaired. Ensure that after service the cooler is able to maintain the temperature at 4C or below, before storing perishable foods inside.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Scrub the large cutting board at the storefront. Scrubbing will remove the built-up dirt from the grooves.
- 23. Is the facility maintained in a clean and sanitary condition?
- Clean the shelf next to the 2-compartment sink
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?