Pineapple Hall
205 - 225 7 Avenue SW Calgary AB T2P 2W3 · Food - General
3 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. The concentration of quat sanitizer solution in spray bottles were measured to be less than 100 ppm.- The sanitizer solutions in the spray bottles were replaced and verified at 200 ppm.Ensure to change the solution at adequate intervals and verify the concentration of the quat sanitizer at 200 ppm with test strips. Low concentrations of sanitizer solutions are ineffective in killing microorganisms. 2. Cleaning cloths were observed on food contact surfaces throughout the facility (including the cafe) with no sanitizer residue detected in them/in buckets of sanitizing solution. - Ensure cleaning cloths are submerged in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. In the walk-in cooler, raw eggs were observed to be stored above cheese and bun.Ensure not to store raw eggs above or in close proximity to cheese or ready-to-eat food items, always separate and store away from and below these food items to prevent potential cross-contamination.2. A scoop was noted to be placed inside a container of dry dredge on a storage shelf.- Ensure that scoops are stored in such a manner that the handles do not come in contact with food items.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Vegetable tempura placed under heat lamp were measured with temperatures ranging between 47 and 52.7 degrees Celsius.Ensure all perishable foods are maintained at a temperature of 4 degrees Celsius or less or greater than 60 degrees Celsius. Elevate the food items for adequate heat transfer or obtain a hot-holding unit that can maintain the required temperature.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sinks in the kitchen were observed to be used for other purposes and with various items such as sachets of sauce container, kitchen scale, dish sponges.- Designate handwashing sinks strictly for the purpose of washing hands and ensure they are clean, clear and accessible at all times during operation to facilitate hand hygiene.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Inserts used as a scoop and stored inside the bulk containers for tapioca, flour, and tempura flour.Replace the inserts 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 inserts from the bulk containers at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions