Mr. Sub
18 - 5329 72 Avenue SE Calgary AB T2C 4X6 · Food - General
3 inspections
- Monitoring Inspection
1 infraction
- 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 in the back kitchen was not properly stocked, the paper towel dispenser was empty. Paper towels were restocked in the dispenser during inspection. - Handwashing stations must be supplied with soap and paper towels at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **Corrected**Staff was using wet and dirty cleaning cloth as a surface to store the cutting knife beside the prep cooler in front of the house. - Operator removed the cleaning cloth and stored the knife in the 200 ppm QUATS sanitizer solution.**Do not use wet cleaning cloths to store utensils as it can promote bacterial growth.**Ensure sanitizer solution is changed every two hours or whenever visibly soiled if used to store utensils.
- 09. Are chemicals stored and handled in a safe manner?
- **Corrected**QUATS sanitizer bucket measured 500 ppm in front of the house. - Operator remade the solution and tested 200 ppm. **Please ensure QUATS solution is maintained at 200 ppm at all times.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **Corrected**Mushroom and vegetable soup in the hot holding in front of the house measured 31*C and 41.6*C respectively. Staff said soups containers were directly placed into hot holding from the cooler around 1 hour ago. - Operator reheated both soups to 74*C and was instructed to place the soup in the hot holding unit once it has reached minimum 60*C. **Ensure food stored in cooler is reheated to minimum of 74*C before hot holding. This is to ensure that all the harmful bacteria are killed or reduced to safe levels.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility did not have appropriate test strips (quats). Operator ordered the test strips online and sent the picture of invoice via email.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?