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Native Tongues

4014 University Avenue NW Calgary AB T3B 6N7 · Food - General

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quats sanitizer solution tested below 200 ppm. Ensure sanitizer solution is changed regularly to maintain the sanitizing concentration to effectively disinfect contact surfaces**Quats sanitizer was refilled during the inspection and tested satisfactory2. Dirty cleaning cloths were observed on a food-contact prep table surface. Cleaning cloths must be stored in approved sanitizer buckets or, when sanitizer spray is used, replaced regularly or when visibly soiled to prevent cross-contamination of food.**The cleaning cloths were removed from the prep table and placed in the dirty linen area during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed stored inside a food container in the dry storage area, with the handle in direct contact with the food product. Ensure the scoop is stored with the handle pointing away from the product to prevent contamination.**Scoop was stored with handle vertically stored during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fish fillets were found in a tray with water placed next to the cookline and measured 18 degrees. Staff indicated the fillets had been removed from the cooler and were awaiting preparation. Thawing products must be removed from refrigeration only when they are ready to be immediately prepped or cooked to prevent potential contamination and temperature abuse while held at room temperature.**The tray was removed from beside the cookline and returned to the cooler during the inspection.
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink in the prep area near the mixer was missing paper towels. - Instructed the manager to ensure that all handwashing sinks are always equipped with paper towels, soap and running water (hot and cold).-The manager restocked the paper towels. 2) The sink mentioned above had garbage bins in front of it making it hard to reach.- The manager was instructed to make sure all handwashing sinks are always easily accessible.- The manager moved the garbage bins out of the way.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two knives were stored in space between the prep cooler and the prep table. - The operator was instructed to remove those knives from that space wash and sanitize and store them in a knife rack or sanitizer solution bucket. The manager removed the knives and put it in dishwashing.
  3. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished concrete pillar on the cook line. - Please seal the concrete pillar on the cook line.