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Old Fashion Deli & Meat

532 Cleveland Crescent SE Calgary AB T2G 4A9 · Food - General

3 inspections

  1. Risk Management Inspection

    3 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?
      • Records / logs for processed meats are missing some details.Logs need to include temperatures.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor and wall tiles in the smokehouse room were chipped and/or missing.All surfaces must be clean and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces (walls, floor, shelves) dirty in processing areas.All surfaces must be maintained in a clean and sanitary state.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution in front meat cutting area.Demonstrated to staff how to prepare a 100ppm chlorine-based sanitizing solution.Ensure fresh sanitizing solutions are readily available and used on food contact surfaces frequently throughout the day.
    • 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 written recipes, procedures or nitrite calculations available for review.No records / logs for batch production of processed meats.These would include both temperatures and dates.Written records and logging of processes is required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser empty at front area handsink.Paper towel not easily dispensed at back meat processing area handsink.Ensure handsinks are equipped with both soap and paper towel that are easily accessible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor and wall tiles in the smokehouse room were chipped and/or missing.All surfaces must be clean and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Surfaces (walls, floor, shelves) dirty in processing areas.All surfaces must be maintained in a clean and sanitary state.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Repeated violations*Processed meat/sausages were stored at room temperature in the front deli area. One item was recently cooked and measured 52C, but the other item measure 21Cel (surface temps).-ensure all foods are properly cooled and stored at proper temperatures.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food handling permit was not posted
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Repeated violations"1) The bowl chopper was not in use, but had meat debris after it was "cleaned."-ensure all food contact equipment are thoroughly cleaned and sanitized after use (even if it's cleaned/sanitized again the next day prior to use).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Repeated violations"The meat processing logs only had items made on each day: -Nitrite calculations were not being recorded for batches.-no batch records were included in the logs-no temperatures were recorded for batches