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Minas Brazilian Steak House - Events

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

11 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature for the upright cooler measured 8C. Ensure coolers are at 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was blocked with a grill at the time of inspection.Relocate the grill and ensure the sink is accessible for handwashing.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two pails of QUAT sanitizer were not changed out on a routine basis; therefore, the concentrations were depleted between 0-50 ppm. Concern was corrected during the inspection.REQUIREMENT: Ensure that QUAT Sanitizer is maintained at 200 ppm. Check and change the solutions more frequently if more 'organic contamination' is being frequently introduced.
  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection. However, the QUAT-based sanitizer solution was measured above 200-ppm. The inspector referred to the manufacturer's instruction on the label of the concentrate and demonstrated to the staff/operator how to properly create a 200-ppm QUAT solution. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding unit, which was empty during the inspection, was measured at 17°C. The hot-holding unit was only using a chafing dish fuel. Thus, the inspector informed the operator not to use the hot-holding unit, unless it is able to maintain a temperature of 60°C and above. The operator mentioned that they would not be using the hot-holding unit and would only be cooking what is ordered by the customers to reduce the need to hold food in the hot-holding unit.
  9. Demand Inspection

    0 infractions

  10. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not available.Provide a probe thermometer that can measure between 0C to 100C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat based food contact surface sanitizer was available for surfaces and sanitizing dishes. Quat test strips were not available.Obtain quat test strips so that the concentration of sanitizer can be verified.
  11. Risk Management Inspection

    0 infractions