Ogam BBQ & Chicken
108 - 6008 Macleod Trail SW Calgary AB T2H 0K1 · Food - General
8 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 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 dishwasher initially measured 0 ppm at the dish level. Upon checking, the sanitizer pail was found nearly empty and touching the bottom. The operator replaced the pail, and the machine was run several times to remove the air gap. A final reading of 100 ppm at the dish level was recorded. The operator was instructed to regularly check all chemical pails and test the dishwasher using chlorine test papers.
- 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?
- Mice droppings were observed under the dishwasher, behind the chest freezer in storage area. -Safely dispose the mice droppings (method discussed onsite), clean and then sanitize the affected areas. Continue to work with your pest control company and take all corrective actions to eliminate/control pest activity.Pest control records were not located at the time of inspection, operator would send the recent 2-3 months pest control reports via email.
- 23. Is the facility maintained in a clean and sanitary condition?
- General cleaning and sanitation was not satisfactory. Deeply clean the kitchen thoroughly. Create a written cleaning and sanitation plan.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The cookline handwashing sink was adjoined to the stove.- Install a washable divider between the sink and the stove.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The cookline handwashing sink was adjoined to the stove.- Install a washable divider between the sink and the stove.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 3 buckets of fried chicken were kept next to the fryer, measured between 38C to 40C. Owner indicated that the fried chicken would be kept out for no more than 1 hour before moving to the walk-in cooler, with timer counting down. However, the timer was not counting. Moved all the chicken to the walk-in cooler. - Ensure the timer procedure is implemented to avoid temperature abuse. The owner indicated that they confirm the doneness of fried chicken pieces by cutting it open, the chicken was marinated.- Ensure the probe thermometer and/or the timers are used to confirmed the internal temperature has reached minimum 74C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The low-temperature dishwasher was not able to dispense 100ppm bleach sanitizer at the final rinsing cycle.- Repair the low-temperature dishwasher so dishes/utensils are sanitized with100ppm chlorineManual sanitizing step and single use customer utensils will be implemented until the dishwasher is fixed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning required at the dishwashing station.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management 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?
- The corners of the walls at the entrances to the kitchen were badly damaged.-repair any damaged surfaces in the food premises. All surfaces must be smooth, durable, non-absorbent and in good repair.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Raw chicken was thawing in the sink under warm water. (Corrected during inspection)-ensure all perishable foods are thawed under cold, running water OR thawed in the cooler overnight.2) Cooked chicken measured 40Celsius as there was no hot holding unit. (The cook temperature reached 85C)-cooked chicken must be stored at 60Celsius or above. Install proper HEAT LAMPS above the chicken and if that is insufficient, hot holding units will need to be obtained. (UPDATE: heat lamps were purchased and need to assess the temp on-site)
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The corners of the walls at the entrances to the kitchen were badly damaged.-repair any damaged surfaces in the food premises. All surfaces must be smooth, durable, non-absorbent and in good repair.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
6 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Raw chicken was thawing in the sink under warm water. (Corrected during inspection)-ensure all perishable foods are thawed under cold, running water OR thawed in the cooler overnight.2) Cooked chicken measured 40Celsius as there was no hot holding unit. (The cook temperature reached 85C)-cooked chicken must be stored at 60Celsius or above. Install proper HEAT LAMPS above the chicken and if that is insufficient, hot holding units will need to be obtained.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwash sink in the cooking area was blocked with utensils and pans in the sink.-do not block the handwashing sink; all pans, utensils, etc must be taken to the kitchen to be washed, and sanitized.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The corners of the walls at the entrances to the kitchen were badly damaged.-repair any damaged surfaces in the food premises. All surfaces must be smooth, durable, non-absorbent and in good repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Cleaning required on floor underneath dishwasher, neighboring 3-compartment sink, under hand sink in the cook line, and in hard to reach areas*Cleaning required on the wall by the cook line garbage binUpdate: Cleaning has improved. Focus on hard to reach areas. Provide daily, weekly, and monthly cleaning schedule
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ceiling tiles in the back kitchen prep area and cook lineUpdate: Cleaning has improved. Recommend increasing cleaning frequency of ceiling tiles by fans in the cookline area
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) The floor in the walk-in cooler was dirty with debris, sauce, etc.--move shelves to facilitate proper cleaning on a regular basis2) The floor, shelves and hard to reach areas (i.e. under equipment, tables, etc) in the prep kitchen AND cooking kitchen were dirty with debris, grease, oil, etc.3) The floor in the bar/server area was dirty with grime, debris, etc. -move coolers, shelves, etc to facilitate cleaning. Focus on hard to reach areas too. Use hot water a detergent (or degreaser) to help clean these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?