Paros On Main
113 Main Street N Airdrie AB T4B 0R3 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer bucket measured 0ppm chlorine. More bleach was added during the inspection. Ensure sanitizer solution is maintained at 100ppm and cloths are stored in solution when not in use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometer was missing from basement walk in cooler and under counter cooler on cookline. Ensure all coolers are equipped with working thermometers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at hand sink by entrance to kitchen was empty. It was refilled during the inspection. Ensure hand sink is stocked with soap and paper towels at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in dry storage area on floor in corner near door and on the wall and ceiling close to air vent.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. Cleaning cloths observed on prep surfaces in the cooking area. A bucket of bleach sanitizer was made during the inspection and cloths transferred to the bucket. 2. The front of house bleach sanitizer was very strong and bleached out the test strip. The solution was diluted to 200ppm during the inspection. COMPLETE THE FOLLOWING:1. Keep cloths stored in a 100ppm bleach sanitizer when not in use to prevent the growth and spread of bacteria to food contact surfaces.2. Maintain bleach sanitizer concentrations for front of house between 100 - 200ppm. If using stronger solutions, then surfaces must be rinsed off after being left on surfaces for 2 minutes.
- 09. Are chemicals stored and handled in a safe manner?
- **CORRECTED**1. The front of house bleach sanitizer spray bottle was not labelled correctly. Label replaced during the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. The iodine test strips for the glasswasher expired on January 14, 2020. 2. The chlorine test strips expired on June 1, 2024. COMPLETE THE FOLLOWING:1. Please replace test strips.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Observed a buildup of dust on the ceiling air vent covers in the kitchen. 2. There was a buildup of grease noted on the hood vent filters. The Operator advised filters are cleaned weekly.COMPLETE THE FOLLOWING:1. Clean areas noted above to protect food and the food area from contamination. More frequent cleaning of the hood vent filters may be required.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in kitchen was greater than 200ppm and chlorine sanitizer at front of house measured approximately 10ppm. Ensure chlorine sanitizer is 100ppm. Do not mix bleach/chlorine with soap. How to mix an approved sanitizer document attached in email.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?