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Mot To

1609 Centre Street NW Calgary AB T2E 2S2 · Food - General

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) In the front service area, bean sprouts in water were measured at 15C.2) Wet noodles in a bin beside the prep cooler were measured at 15C.-Discarded foods-Maintain perishable foods below 4C or above 60C. Foods at ambient temperatures for more than 2 hours must be discarded, not put back in the fridge
  2. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation observed April-9-25**1. Foods were stored directly on the floor of the walk-in freezer. Store all foods on shelving units to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation observed April-9-25Shelving unit in the dry storage were lined with cardboard. The cardboards were soiled with grease and food debris. Remove the cardboards used to line the shelving units. All surfaces in the food establishment must be non absorbent and easy to clean.
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Repeat violation observed April-9-25**1. Foods were stored directly on the floor of the walk-in freezer. Store all foods on shelving units to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeat violation observed April-9-25Shelving unit in the dry storage were lined with cardboard. The cardboards were soiled with grease and food debris. Remove the cardboards used to line the shelving units. All surfaces in the food establishment must be non absorbent and easy to clean.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine based sanitizing solution was measured at 500 ppm. A fresh solution measuring 100 ppm was prepared onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Foods were stored directly on the floor of the walk-in freezer. Store all foods on shelving units to prevent contamination.2. Opened can of BBQ sauce was stored in its tin can. Transfer any leftover of opened canned foods to a food grade container. 3. Several buckets used to store food such as soups and sauces were not food grade. Obtain food grade containers with fitting lids for storing food. 4. There were several opened foods in the freezer. Cover all foods to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Noodles was stored in rice cooker at room temperature 29C (discarded), open can of condensed milked containing left over milk was stored in its tin can at room temperature 28C (discarded). All high-risk foods must be stored away from temperature danger zone by keep foods cool at 4C and below or hot at 60C and above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based sanitizer in the low-temperature dishwasher was initially measured at 50 ppm. After connecting a new bucket of chlorine, the sanitizer concentration increased to 100 ppm.Ensure to regularly expiration date of the sanitizer connected to 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?
      • There were cups and kitchen utensils stored in handwashing sink located in the bar area. The cups and utensils were removed from the sink at the time of inspection. Education was provided that handwashing sink must not be used for any other activity aside from handwashing. The handwashing sink must not be obstructed to encourage handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving unit in the dry storage were lined with cardboard. The cardboards were soiled with grease and food debris. Remove the cardboards used to line the shelving units. All surfaces in the food establishment must be non absorbent and easy to clean.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were not stored in sanitizer solution between uses.Store wiping clothes in use in 100 ppm chlorine sanitizer between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One knife was stored in the gap between the kitchen shelf and the wall.Corrected on site.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some kitchen ceiling tiles were dusty.Clean.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not dispensing sanitizer during the cycle.Repair so the dishwasher is functioning properly. The chlorine residual needs to be 100ppm.