Minterra
550 Prominence Rise SW Calgary AB T3H 5J1 · Food - General
5 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizing solution in spray bottle was at 400ppm for the kitchen. Operator diluted the solution to 200ppm.Requirement:-Ensure Quat sanitizing solution is maintained at 200ppm for food safety
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle for sanitizing the food prep area was unlabeled.Operator labeled them.Requirement:Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals.
- 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?
- There was gap underneath the outside door.Requirement:-Seal the gap beneath door to prevent pest entrance
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had debris or dirt build up:1. Floor of the walk-in cooler2. floor behind the mixers at the back kitchen3. floor underneath the drying rack at the back kitchenOperator cleaned some areas during inspection.Requirement:-Ensure the facility is maintained in clean and sanitary manner.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no waterproof digital thermometer to measure the temperature of the high-temperature dishwasher.Obtain a waterproof digital thermometer with a maximum function button to measure the temperature of the dishwasher.
- 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 dispenser at the handwashing sink adjacent the dishwasher was empty.2) Paper towel dispenser in the staff washroom was empty.Additional paper towels were available, and the paper towel dispensers were promptly restocked.
- 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 washroom door was directly opened to the kitchen.The staff washroom door was closed at the time of the inspection.Ensure the staff washroom door is closed at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was food/drink spills were noted on the ceiling and light covers above the cookline.The indicated area was promptly cleaned and sanitized.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Initial 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)?
- There were no test strips available during the inspection for the QUAT sanitizer solution. The inspector informed the operator that test strips must be used every time a QUAT sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a QUAT concentration between 200-400 ppm. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. **OBTAIN QUAT 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?
- There was no light in the walk-in cooler. The floor underneath the shelves in the walk-in cooler was dirty and dead insects were noted. No food stored in the cooler during the inspection. Thus, please ensure to equip the cooler with adequate lighting to ensure that all areas of the cooler are visible. Please clean the areas described.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?