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Minas Brazilian Steak House

136 2 Street SW Calgary AB T2P 0S7 · Food - General

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in bucket along cooking line measured 0 ppm.-Ensure sanitizer is tested at least at the beginning of the day, as the first dispensing of the day may not have enough chemical-Staff brought new chemical from dispenser, it tested at 200 ppm
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Boxes of potatoes stored in front of kitchen handwashing sink.-Do not store food in the splash zone of the handwashing sink2) Bakery mixer attachment's coating was very pitted.-Ensure damaged equipment is removed from service (operator discarded)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glasswasher detergent bottle was empty.-Ensure staff check chemical bottles daily. Staff replaced the bottle
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Ice cream freezer was set up near front cashier where no handwashing station was available.-Ensure that all food handling areas have direct access to a handwashing sink-Operator agreed to cease operation of this unit until handwashing access could be arranged
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelf for fruits in front of walk-in freezer has surfaces that are bare wood.-Seal the shelf surfaces so that they are cleanable
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dessert preparation nook in the kitchen - floor around the fridge and under the counter had an accumulation of debris and grime.-Clean
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front meat cooler had an ambient air temperature of 11C at the time of the inspection. Meat is cooked, cooled, and placed in the cooler for storage. Please ensure meat is being cooled properly prior to being placed in the cooler to assist in the cooler being able to maintain a temperature of 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle at the bar had a build-up of grime. Please clean and sanitize the pop nozzle regularly.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions