My Chicken and Meat
114 - 1919 Southland Drive SW Calgary AB T2W 0K1 · Food - General
7 inspections
- Risk Management Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Seaweed salad, kimchi and some other food items packaged and re-packaged on site, were missing info about packaging/ repackaging date, storage conditions (Keep refrigerated) etc.(Repeat violation from previous inspection)Requirement:Provide labels on food packaged /repackaged onsite to indicate, packaging/repackaging date, storage conditions (keep refrigerated).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- a) Raw chicken was stored on the upper shelf above vegetables stored below in walk in cooler.b) Flour and sugar pails were kept uncovered under prep counter, being used to process raw chicken.(Repeat violation from previous inspection)Requirement:a) Store raw meat in the bottom shelf apart from any other food to prevent cross contamination.b) Keep food covered during storage to prevent from contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bag of frozen squid tubes was kept in hand washing sink basin for thawing.Requirement:Ensure that frozen seafood is thawed by any of the following approved methods:a) under running cold waterb) in the coolerc) by heating in microwaveDo not thaw frozen foods at room temperature.Do not thaw food in hand washing sink
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink in back prep area was blocked with a bag of squid tubes kept in sink basin.(Repeat violation from previous inspection)Requirement:Ensure that hand washing sinks is available for use all the time and it must not be blocked.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Seaweed salad, kimchi and some other food items packaged and re-packaged on site, were missing info about packaging/ repackaging date, storage conditions (Keep refrigerated) etc.(Repeat violation from previous inspection)Requirement:Provide labels on food packaged /repackaged onsite to indicate, packaging/repackaging date, storage conditions (keep refrigerated).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- a) Raw chicken was stored on the upper shelf above vegetables stored below in walk in cooler.b) Flour and sugar pails were kept uncovered under prep counter, being used to process raw chicken.(Repeat violation from previous inspection)Requirement:a) Store raw meat in the bottom shelf apart from any other food to prevent cross contamination.b) Keep food covered during storage to prevent from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- a) Concentration of chlorine was so high in one sanitizer spray bottle located in front prep area that test strip faded immediately after dipping in the solution.b) No label was provided on sanitizer spray bottle located in front prep area.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm.b) Provide label on this spray bottle to identify its contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Hand washing sinks in front prep area was blocked with dirty dishes and cleaning cloth kept in sink basin.b) Hand washing sink in back prep area was blocked with a basket and other utensils kept in sink basin.Reirement:Ensure that hand washing sinks are available for use all the time and they must not be blocked.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
6 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Seaweed salad, kimchi and some other food items packaged and re-packaged on site, were missing info about name of the product, repackaging date, storage conditions (Keep refrigerated) etc.(Repeat violation from previous inspection)Requirement:Provide labels on food packaged /repackaged onsite to indicate name of the product, repackaging date, storage conditions (keep refrigerated).
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- a) Raw chicken was stored on the upper shelf above vegetables stored below in walk in cooler.b) Flour and sugar pails were kept uncovered under prep counter, being used to process raw chicken.Requirement:a) Store raw meat in the bottom shelf apart from any other food to prevent cross contamination.b) Keep food covered during storage to prevent from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Take out containers were stored on a table along with shoes and staff's shorts and ear buds in the storage room.b) Flour bags were stored directly on floor and left open after use.Requirement:a) Store personal and miscellaneous items separately from food and dishes to prevent contamination.b) Close the flour bags tightly after use and store food at least 15 cm off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- a) Concentration of chlorine in sanitizer spray bottle located in front prep area was so high that test strip faded immediately after dipping in the solution.b) No labels were provided on bleach sanitizer spray bottle and a spray bottle containing cleaning chemical located in front prep area.Requirement:a) Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm in the solution.b) Provide labels on spray bottles to identify their contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperatures of deep-fried battered chicken stored in four bins, on the counter without temperature control were: 29 C,20 C, 23 C and 53CThis violation was observed during previous inspections as well.Requirement:Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Chicken at 29 C,20 C, 23 C were discarded.Chicken at 53C was moved to walk in cooler during inspection.Provide a warmer and store cooked chicken in the warmer at 60 C or higher.
- 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?
- No pest control records were maintained.(Repeat violation from previous inspection)Requirement:Maintain adequate pest control records.AHS pest control check list was provided to the operator to self-manage pests.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- a) Seasoned squid and some other food items were repackaged on site were missing info about repackaging date, storage conditions (Keep refrigerated) etc.b) Kimchi packaged on site was missing labels.(Repeat violation from previous inspection)Requirement:a) Provide labels on food repackaged onsite to indicate name of the product, repackaging date, storage conditions (keep refrigerated).b) Provide labels on food packaged onsite to indicate name of the product, packaging date, ingredients list, storage conditions (keep refrigerated).
- 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?
- No pest control records were maintained.(Repeat violation from previous inspection)Requirement:Maintain adequate pest control records.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cold water tap located at three compartment sink was leaking.(Repeat violation from previous inspection)Requirement:Repair/replace cold water tap to stop leakage.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
8 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- a) Seasoned squid and some other food items were repackaged on site were missing info about repackaging date, storage conditions (Keep refrigerated) etc.b) Kimchi packaged on site was missing labels.Requirement:a) Provide labels on food repackaged onsite to indicate name of the product, repackaging date, storage conditions (keep refrigerated).b) Provide labels on food packaged onsite to indicate name of the product, packaging date, ingredients list, storage conditions (keep refrigerated).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) No ready to use sanitizer solution was provided in back prep area.b) cleaning clothes were kept in sink basin after use in front prep areaRequirement:a) Provide ready to use sanitizer solution in back prep area.b) Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Boxes and pails were stored directly on floor in walk in freezer, box was stored directly on floor in walk in cooler.b) Flour bag and pails containing flour were stored directly on floor in back prep area.c) Take out boxes were stored directly on floor in dry storage room.Requirement:a) Store food at least 15 cm off the floor.b) Store take out boxes at least 15 cm off the floor.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle containing bleach sanitizer solution was labelled as "water" located in front prep area.Requirement:Provide correct label on spray bottle to identify its contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in back prep area was blocked with clean dishes kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time. It must not be blocked.
- 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?
- No pest control records were maintained.Requirement:Maintain adequate pest control records.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cold water tap located at three compartment sink was leaking.Requirement:Repair/replace cold water tap to stop leakage.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Clean dishes were stored in hand washing sink basin located in back prep area.Requirement:Store clean dishes in sanitary way on clean surface not in the hand washing sink.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat was stored on the upper shelf above other foods stored below in walk in cooler.Requirement:Ensure that no other food is stored under raw meat to prevent cross contamination. Store raw meat in the bottom shelf away from any other food.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine measured 10 ppm in sanitizer solution made in the sink for dishes.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink in front prep area was non-functional as hot water tap was removed due to leakage.Requirement:Repair or replace the tap asap to make hand washing sink functional.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
7 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Boxes were stored directly on floor in walk in freezer.b) Black garbage bag was in use to cover raw meat in walk in cooler.Requirement:a) Store food at least 15 cm off the floor.b) Use food grade material to cover food not black garbage bag. Remove this black garbage bag.
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of chlorine was so high in sanitizer spray bottle that test strip faded immediately after dipping in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperatures of deep-fried chicken stored on the cart in back prep area without temperature control were: 56C, 41 C 25C 21 C and 24 CRequirement:a) Ensure that perishable foods are stored at 4C or less OR 60 C and higher.Chicken at 56C was moved to walk in cooler.Remaining chicken was discarded.b) Use a warmer to store chicken at 60 C and higherc) To chill cooked food, follow the process belowi) temperature from 60C -20 C should fall in two hoursii) temperature from 20C-4C should fall in four hours.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water supply was available at hand washing sink located in front prep area as supply was turned off from the valve below due to leaking tap.Requirement:Ensure that hot and cold-water supply is available all the time at hand washing sink and do not turn off from the valve below.Hot water supply was turned on during inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- a) Hot water tap located at hand washing sink in front prep area was leaking.b) Protective cover was missing on the light fixture located in back storage room.Requirement:a) Ensure that hot water tap is repaired/replaced to stop leakage.b) Provide protective cover on the light fixture.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Take out boxes were stored directly on floor in front prep area.Requirement: Store take out boxes off the floor.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Spills and dirt on upright cooler shelf located in back prep area.b) Spills and dirt on top surface of machine located next to mixer in storage room.Requirement:Clean the above noted areas/ equipment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?