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Pathway Momos

8855 Macleod Trail SW Calgary AB T2H 0M2 · Food - General

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Dirt buildup on floor in back storage area and under the dishwasher. Clean the above noted area.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Mango pulp was left in the can after opening located in the glass door cooler.b) Brooms were stored along with rack which was in use to store clean utensils and food.Requirement:a) Transfer food to glass/plastic/stainless steel container after opening the can.b) Store brooms/miscellaneous items separately from food and utensils to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in the kitchen.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of gravy stored in the warmer was 53.3CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Temperature of the warmer was raised during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • -Dirt buildup on floor in back storage area.-Back area was dis-organized.Requirement:a) Clean the above noted area.b) Organize back area.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement: Soak cleaning cloth in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was kept in grated cabbage.Requirement: Keep scoop handle out of food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of gravy stored in the warmer was 54CRequirement: Ensure that hot perishable foods under hot holding are stored at 60C and higher.Temperature of the warmer was raised during inspection.
  4. Monitoring Inspection

    0 infractions