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Ola Poke

120 - 633 6 Avenue SW Calgary AB T2P 2Y5 · Food - General

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored in food storage containers with handle toughing the product. Ensure the handle is pointing away from the food product to prevent cross contamination.**Scoops were adjusted for the handle to be placed vertically or removed for the container during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing for 2-compartment sink was being followed in the facility. Dishes must be washed in the first compartment, rinsed with clean water and then sanitized in the second sink by immersion in a sanitizing solution for at least 2 minutes, then air dry.**If bleach is used for sanitizing, then the bleach solution should be maintained at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were found to have expired. Valid test strips are required at all times for sanitizer concentration testing to ensure effective contact surface disinfection.**Please obtain new test strips
    • 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 faucet close to the front counter was observed to be leaking. Ensure faucet is in good repair.**Please repair faucet.
    • 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?
      • Pest control records were not available during time of inspection. Ensure that pest control is conducted to reduce the risk of pest infestations going undetected or unaddressed. Pests can contaminate food, surfaces, and equipment, posing a significant public health risk**Please keep pest control records available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required between the stove and the countertop, and under the upright fridge to ensure a clean and sanitary environment.**Please clean
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *FOODS IN RICE COOKERS AND HOT-HOLDING UNITS MEASURED 52C MAXIMUM. ALL HOT-HELD FOODS MUST BE MAINTAINED AT OR ABOVE 60C AT ALL TIMES*
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A 100ppm chlorine sanitizer was available for the front service area but was not available for the back kitchen. Both areas will require their own surface sanitizer. Please ensure at least two solutions are mixed up.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various items in the hot holding unit had an internal temperature of 50C at the time of the inspection. The items were re-heated and the hot holding unit was turned up at the time of the inspection. Please ensure the hot holding unit it set hot enough that the food can maintain a temperature of 60C or above.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Multiple empty and dirty sauce bottles were stored in the basin of the front hand sink. Please do not store anything in the hand sink basins and do not do any dishwashing in the hand sinks.Hand sinks are to only be used for hand washing and must always be accessible to food handlers.
  5. Initial Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The sneeze guard was too short and multiple gaps were observed between the Plexi glass. The sneeze guard measured less than 5 feet tall. Sneeze guards must be a minimum of 6 feet tall or extend horizontally for every foot taken off of the vertical height. As well there must be no gaps present between the Plexi glass. Please replace or retrofit the current sneeze guard to meet the required specifications.
  6. Demand Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No pH test strips/pH meter for sushi rice made onsite.Please acquire test strips for monitoring sushi rice acidity levels. pH must be measured 4.6 or less prior to storing at room temperature.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The sneeze guard was too short and multiple gaps were observed between the Plexi glass. The sneeze guard measured less than 5 feet tall. Sneeze guards must be a minimum of 6 feet tall or extend horizontally for every foot taken off of the vertical height. As well there must be no gaps present between the Plexi glass. Please replace or retrofit the current sneeze guard to meet the required specifications.
    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine-based surface sanitizer was unlabeled. Please ensure all chemicals are properly labeled such that the contents can be identified and properly used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available at the time of the inspection to test the chlorine-based surface sanitizer. Please obtain chlorine test strips to be able to test and verify the concentration of the chlorine solution (100ppm).
    • 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 tile was missing from the backsplash behind the two-compartment dishwashing sink. Please install a new tile such that the surface is smooth, impervious to moisture, and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak at the hand sink located on the east side of the front service area. Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build-up of grease, dirt, and debris:- The wall behind the stove - The floors in the back kitchen - The shelving and inside of cupboards in the back kitchenPlease clean the indicated areas.