Pirho Fresh Greek Grill
C144 - 1600 90 Avenue SW Calgary AB T2V 5A8 · Food - General
4 inspections
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach sanitizer solution was measured above 200 ppm chlorine. Staff was instructed to prepare 100 ppm solution. Correction made onsite.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The handwashing sink in the back kitchen is close to the metal storage rack, creating a potential water splash contamination risk. Please install an appropriate barrier between the sink and the rack.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- "Outstanding/reoccurring violation" Weather stripping was missing located at front main door leading to a gap. Requirement: Provide weather stripping to seal the gap.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for the surfaces in back prep area.Requirement:Provide ready to use sanitizer solution in back prep area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of rice stored in the warmer was 56C , quinoa - rice was at 41 CRequirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Quinoa - rice were discarded.Temperature of the warmer was raised during inspection.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- a) Weather stripping was missing located at front main door leading to a gap. This door does not close properly as hinge was detached.b) No pest control records were maintained.Requirement:a) Repair this door so that it closes properly. Provide weather stripping to seal the gap.b) Maintain pest control records on monthly basis.AHS pest control checklist emailed to the operator.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sanitizer solution of pail located in front prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Oil can was stored directly on floor under hand washing sink.b) A pail and a box were stored directly on floor in walk in cooler.c) A bag was kept on the oil canRequirement:a) Do not store food under or near sinks to prevent contamination.b) Store food at least 15 cm off the floor.c) Store personal and miscellaneous items separately from food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of meat balls stored in hot holding unit was 55C, zucchini balls were at 56 C and mixed vegetables at 52C.Requirement:- Ensure that perishable foods under hot holding are stored at 60 C and higher.- Meat balls, zucchini balls and mixed vegetables were reheated during inspection before storing back in the hot holding unit
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions