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Pacific Hut Restaurant - Events

3223 17 Avenue SE Calgary AB T2A 0R1 · Food - Special Event

8 inspections

  1. Demand Inspection

    1 infraction

    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • 1) Booth was not set up until after the start of event.-Ensure booth is ready 1 hour prior to the event.
  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine sanitizer was available. Provide 100ppm chlorine (1/2 teaspoon bleach per L Water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable bake goods were left out at room temperature without temperature control.Owner placed them in a camping cooler with ice. 2) No generator to power the hot holding unit.Store hot perishable foods at 60 degrees C or higher.
  3. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No generator to power the hot holding unit.Store hot perishable foods at 60 degrees C or higher.NOT APPROVED TO SERVE HOT PERISHABLE FOODSSTILL NO GENERATOR AT 12:15 PM.
  4. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Qual egg and bean sprout egg rolls were measured at 34-40C and were in heated cambros at time of inspection.- Operator was advised to reheat to 74C and hot hold above 60C immediately and internal temperatures will be rechecked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water available at time of inspection. Generator needed electricity to heat water to the sinks.- Ensure sinks have potable hot and cold running water.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • No power was available at the vendor booth during the inspection.- Ensure power is provided.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Qual egg and bean sprout egg rolls were measured at 34-40C and were in heated cambros at time of inspection.- Operator was advised to reheat to 74C and hot hold above 60C immediately and internal temperatures will be rechecked.
  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1, Chicken legs and thighs in hot holding measured 39*C and deep-fried eggs measured 45*C. Food arrived on site around 10:00am and was stored in cambro until closer to event time at 12:00pm. Foods discarded during the inspection.**Discussed with Operator that food needs to be transferred to hot holding as soon as food arrives on site, or there needs to be some sort of heat source in the cambro to maintain temperatures. Otherwise, food should be kept at restaurant until closer to the event start time.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Temporary handwash station not set up. The Operator said they were using the 2-compartment sink for handwashing, however, there was no paper towel or soap at the station. Temporary handwash station in tent set up during inspection.
  8. Demand Inspection

    0 infractions