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Momos Eh

210 - 6130 67 Street Red Deer AB T4P 3M1 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A clean-in-place bucket storing used cleaning cloths was measured at 0 ppm chlorine.The operator added bleach, bringing the concentration to 200 ppm.Please ensure test strips are regularly used to confirm that chlorine sanitizers are maintained within the correct range. This will help determine how often the solution needs to be remade and can be incorporated into day-to-day routine tasks to ensure clean-in-place sanitizers remain effective at 100–200 ppm chlorine. For example, the solution could be remade every 2–4 hours as part of the daily schedule.---A sanitizer spray bottle was also available and measured at the correct concentration of 100 ppm chlorine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored directly in dry products, and one scoop was stored in a sauce (in the walk-in cooler).Please ensure scoops are stored in a clean and sanitary manner outside of food products to eliminate the possibility of accidental cross-contamination.---The operator removed the scoops from the food products during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer was measured at 50 ppm concentration. After the conversation with staff, a new solution was prepared which was measured at 100 ppm concentration.Please keep checking the sanitizer solution using the test strips to ensure the sanitizer is at effective concentration.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility has a valid permit, but it is not displayed for patrons to see.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas require cleaning:- Prep cooler- Vents and behind the cooking equipment. Please ensure indicated area are maintained in a clean and sanitary condition.
  4. Initial Inspection

    0 infractions