Original Sweets & Events Catering
140 - 3730 104 Avenue NE Calgary AB T3N 0T1 · Food - General
5 inspections
- Risk Management Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- March 17 - Staff on site unable to demonstrate adequate manual dishwashing procedures.March 13 - The manual dish washing procedure was inadequate, dishes are not being sanitized.**Ensure dishes are washed, rinsed, and fully immersed in an approved sanitizer for at least 2 minutes then set to air dry.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of food debris was observed on the black plastic raisers on the floor in the walk-in freezer.**Please have these items cleaned.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Mixed sanitizer solutions were not maintained at adequate concentrations. The sanitizer solution in the spray bottles measured at 50ppm of chlorine and 0ppm in the buckets.**Ensure chlorine sanitizer are maintained at 100-200ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several scoops without handles were observed in the bulk food storage containers.**Ensure only scoops with handles are used and ensure the handles are stored in a manner that prevents them from coming in contact with the food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The procedure for thawing was inadequate. Raw fish was observed to be thawing in stagnant water during the inspection.**Ensure foods are safely thawed quickly or in manner that prevents the rapid growth of pathogenic bacteria. -Any of the following methods below can be used:1) Under refrigeration ahead of time at 4degrees or less.2) Completely submerged in cold running water.3) As part of the cooking process (but only when thawing is taken into consideration in determining cooking time); and4) By microwaving
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The manual dish washing procedure was inadequate, dishes are not being sanitized.**Ensure dishes are washed, rinsed, and fully immersed in an approved sanitizer for at least 2 minutes then set to air dry.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There were no test strips available for monitoring sanitizer concentrations.**Obtain the required test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of food debris was observed on the black plastic raisers on the floor in the walk-in freezer.**Please have these items cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand Inspection
2 infractions
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- What was advised as clean-outs on the kitchen floor were covered with loose drain covers. Please secure caps over these areas and ensure surfaces are easily cleanable/washable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Staff bathroom door was missing a self-closure device. Please install.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Front counter samosa frying station was not equipped with hand washing station. The hand wash sink installed in area was located on opposite wall in public space and next to a bathroom. Please install hand washing sink in food handling area.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- 1) Front samosa frying station was open/accessible to public and not constructed in a manner to protect foods from public contamination. Front counter was not constructed per plan. Please provide plans of samosa station to AHS before changes are made.2) Walk-in cooler drainage line was not connected to drain. Drainage line emptied into bucket on food prep counter.3) Cooking equipment was not level and rear equipment leg was missing. Please remove the piece of wood in place and replace/install proper leg.4) What was advised as clean-outs on the kitchen floor were covered with loose drain covers. Please secure caps over these areas and ensure surfaces are easily cleanable/washable.5 Sewage odour present around grease trap. Owner stated grease trap needed to be raised to closer to floor surface and/or repaired/serviced. Please have plumber complete the required work.6) Wooden 2x4 at mop sink was not finished. Please finish and seal so all surfaces are smooth, nonporous and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Insert prep cooler measured 14C. Please adjust temperature to 4C or lower.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?