My Tho BBQ Meat
11 - 575 28 Street SE Calgary AB T2A 6X1 · Food - General
6 inspections
- Risk Management Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- **OUTSTANDING**1. Re-packed foods were not labeled in the front retail area. **February 26, 2026: date prepared labels were placed on fried pork skins that are prepared on site; however, labels are still missing for the frozen re-packaged meats in the front freezers. COMPLETE THE FOLLOWING:1. Label all foods with date made/best before date, store name/contact information and product name.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
2 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- **OUTSTANDING**1. Re-packed foods were not labeled in the front retail area. **February 26, 2026: date prepared labels were placed on fried pork skins that are prepared on site; however, labels are still missing for the frozen re-packaged meats in the front freezers. COMPLETE THE FOLLOWING:1. Label all foods with date made/best before date, store name/contact information and product name.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- **OUTSTANDING**1. The chlorine test strips expired March 2017.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
- 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?
- **OUTSTANDING**1. Re-packed foods were not labeled in the front retail area. COMPLETE THE FOLLOWING:1. Label all foods with date made/best before date, store name/contact information and product name.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. There was a buildup of food debris on the meat slicer. COMPLETE THE FOLLOWING:1. Clean and sanitize the meat slicer more thoroughly.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Walk-in cooler: a. Corrugated plastic was being used to line the shelves in the walk-in cooler. Debris was collecting on the side of the plastic.b. Cardboard used to line bottom shelf. 2. Personal food stored with customer food in the front sandwich cooler. 3. Bowls stored in sugar and rice bins in the dry food storage room. COMPLETE THE FOLLOWING:1. Ensure all surfaces in the cooler are smooth, non-absorbent and easy to clean. Surfaces must be maintained in a visibly clean condition. - It is recommended to switch the corrugated plastic with a different storage surface, such as a plastic or metal tray.2. Designate an area to store personal items that is separate from customer food and items.3. Do not store bowls in dry ingredient bins. Use scoops or utensils with handles.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- **CORRECTED**1. Cardboard boxes of to-go containers stored on floor at the doorway between the back kitchen and front area. Boxes moved off the floor during the inspection.2. Rice scoop stored in room temperature water. Water discarded during the inspection.COMPLETE THE FOLLOWING:1. Keep rice scoop stored in ice water or use a clean scoop each time.
- 09. Are chemicals stored and handled in a safe manner?
- **CORRECTED**1. The sanitizer spray bottle was not labeled. Label replaced during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- **CORRECTED**1. Sliced vegetables for sandwiches were stored on the counter without temperature control and measured 15*C. Vegetables moved back to the cooler during the inspection.2. Sausages in the front hot holding case measured 46*C. The heating plate was unplugged. Food discarded during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. The chlorine test strips expired March 2017.COMPLETE THE FOLLOWING:1. Please purchase new test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Dust observed on ceiling tiles around air ducts in the front retail area.2. Buildup of grease observed on hood vent filters. COMPLETE THE FOLLOWING:1. Clean the areas noted above. They must be cleaned as often as necessary to maintain them in a visibly clean condition.
- 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?
- Repacked food items were not labeled in the meat section. - Label all the meat packages with date, store name/contact information and product name. Develop a method (for example lot number) to track the small meat packages with their source.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food contact surface sanitizer was not available.- The operator was educated to prepare sanitizing solution during inspection. 100ppm chlorine solution was prepared during inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. A bag of onions was stored by pig carcasses.- Store all the vegetables separately from raw meat to prevent cross contamination.2. One of the shelves in walkin cooler was lined with carboard and paper.- Remove cardboard from shelf. 3. A sofa with two pillows was observed in a room in front area.- Remove sofa/sleeping arrangement from the facility.
- 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?
- A few mice droppings were observed in dry food storage room.- The operator contract with certified pest control company.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- ** The violation still exists**Cardboard boxes were reused in the walk-in cooler, freezers, and on the floor.- Ensure cardboard boxes are discarded after each use.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was an accumulation of dirt and debris throughout the food establishment including, on floors and walls under and/or behind food equipment and in hard-to-reach areas.- Thoroughly clean and sanitize the food establishment surfaces, including all hard-to-reach areas.2. A written cleaning schedule was not available.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.3. Closet and a storage room by washroom were not organized. A few food items and other equipment were observed on the floor.- Organize the closet and room and discard all the items which are not related to food processing.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Monitoring Inspection
3 infractions
- 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?
- The back door was open without insect screen.- Close the door or provide insect screen to avoid entry of pest.CorrectedEnsure pest monitoring report is available upon request, template sent via email.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Duct tape was used to repair a broken glass door at display cooler next to the BBQ hot holding unit.- Remove duct tape and repair for a cleanable surface.Cardboard boxes were reused in the walk-in cooler, freezers, and on the floor.- Ensure cardboard boxes are discarded after each use.
- 23. Is the facility maintained in a clean and sanitary condition?
- over spill juice/sauce found on the wall across from the 3 compartment sink. - Clean the area
- 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?
- Monitoring Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Personal food was stored with customer food in the front prep cooler (sub area). Store personal food in a seperate area and /or designate an area of the cooler for personal food storage.
- 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?
- 1. Mouse droppings and mouse grease were noted in the dry food storage area and behind the freezer near the exit door. Immediately implement a pest control program. Contact a pest control company to service your facility. Thoroughly clean and sanitize all areas where there are mouse droppings, as discussed.2. Pest control records were unavailable upon request.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?