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Oriental Meat And Deli

117 15 Avenue SE Calgary AB T2G 1G1 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle was observed not labelled in the prep area. Ensure chemical solutions are adequately labeled with the contents inside for staff awareness and safe usage of the product. **The operator labeled the spray bottles during the inspection.
    • 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?
      • No pest control records available onsite at the time of the inspection. Pest control records must be maintained to monitor pest issues, and an assessment should be conducted on a monthly basis. Please ensure pest control records are maintained onsite and available upon request.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine (bleach) sanitizer solution in the spray bottles measured 1000ppm. Cleaning food contact surfaces with a bleach solution over 200ppm may leave chemical residue that can result in contamination of the food. Ensure the concentration the bleach solution is maintained between 100 to 200ppm to safely and effectively sanitize food contact surfaces. The operator diluted the bleach sanitizer solution with water and measured 200ppm at the time of the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • The operators were reusing the disposable gloves and was left in the flour bin and on the counter. Disposable gloves are single use only and should not be worn again once taken off. After taking off the gloves, dispose immediately and perform hand hygiene. The operators disposed the gloves at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of raw meat stored on the floor in the walk-in freezer. Food must be stored in a safe and sanitary manner. Store food at least 6 inches above the floor to avoid contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Plastic container was stored inside the dry ingredient bulk supply and did not have a proper handle. Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the plastic container at the time of the inspection.2. A bag of onions was stored on the floor in the basement area. Please ensure food are not stored on the floor to avoid contamination. Food should be stored at least 6 inches above the floor. The operator removed the bag of onions from the floor and placed it in a bin at the time of the inspection.3. Dishwashing gloves hanging above where food is being prepared/stored. Soiled gloves/equipment should not be stored directly above where food is stored/prepared as this can contaminate the food. Store the gloves in a separate area away from food to avoid contamination. The operator removed the gloves hanging above the food at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle did not have a label.All chemical solutions must be adequately labeled with the content inside for staff awareness and safe usage of the product. The operator labeled the spray bottles at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried fish measured 52C was cooling at room temperature. Cooked food must be cooled down quickly to mitigate the risk of bacteria growing. Once the food has cooled down to 60C, it must cool down from 60C to 20C in two hours then 20C to 4C in four hours. To cool foods quickly, place in the walk-in cooler (do not place a cover to allow heat to escape), or create an ice bath. The operator placed the food in the cooler at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand sink was blocked with a tray of food. The hand sink must be available at all times for staff to perform hand hygiene. Refrain from placing any articles that are not related to performing hand hygiene. The operator removed the tray of food from the hand sink at the time of the inspection.
    • 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?
      • No pest control records available onsite at the time of the inspection. Pest control records must be maintained to monitor pest issues where an assessment should be conducted on a monthly basis. Please ensure pest control records are maintained onsite and available upon request of a Public Health Inspector.
    • 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?
      • The operators are operating contrary to the terms and conditions on their food permit. Heavy grease producing cooking observed in the kitchen area. Four trays of fried fish were observed at the time of the inspection. The operator stated cooking occurs once a year. The food establishment must not operate outside of the terms and conditions. Heavy cooking or grease producing cooking should not occur. Heavy cooking must be done in another approved food establishment as the facility is not constructed with the necessary equipment, such as a ventilation canopy or grease trap for grease producing cooking. The operator seized all cooking at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The walk-in freezer is unorganized with many boxes stacked on top of each other. Ensure the area is free from clutter and organize the boxes to facilitate cleaning.2. Basement area is disorganized, many empty rice bags and equipment not associated with cooking is kept onsite. Dispose the rice bags and remove equipment that is not associated with food handling to facilitate cleaning and to prevent attraction/harborage of pests.
  4. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several pairs of rubber gloves were stored in the basin of the hand wash sink. A bucket with equipment piled on top was stored in front of the hand wash sink. Ensure that the hand wash station is accessible at all times.