Pita Basket
F105 - 2525 36 Street NE Calgary AB T1Y 5T4 · Food - General
6 inspections
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer solution in from the dispenser tested below 200ppm at the time of inspection. Ensure the sanitizer dispenser is repaired or adjusted to provide a sanitizer concentration of 200 ppm for effective sanitation. **Please use your bleach solution to mix according to our discussion and per chart provided in the email until your dispenser is repaired.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw ground beef in a bowl was found placed on top of a box of romaine lettuce in the walkin cooler, creating a risk of contamination from potential meat juices dripping onto ready to eat foods. Train staff on proper food storage practices and routinely monitor compliance to prevent recurrence.**The bowl of raw beef was removed and placed at the bottom shelf during the inspection
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The probe thermometer was not available at the time of inspection. Ensure a probe thermometer is available to accurately verify internal cooking temperatures of high-risk foods. **Please locate or obtain a probe thermometer.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The 3 compartment sink stoppers could not be located during the inspection. Sink stoppers are required for proper manual dishwashing operations. Three-compartment sinks rely on stoppers to hold water in each basin for washing, rinsing, and sanitizing. Without stoppers, the sink cannot be used effectively for proper cleaning and sanitizing of utensils and equipment, increasing the risk of contamination.**Obtain stoppers immediately to effectively wash and sanitize dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quats test strips were not available at the time of inspection. Ensure test strips are available to confirm sanitizer concentration for effective sanitization**Obtain new test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand soap dispensers at both the front and back prep area sinks were empty and disposable paper towel unavailable at the time of inspection. Paper towel and hand soap must be available at all times to ensure proper handwashing.**Soap was restocked and paper towels were provided at the sink during the 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?
- Pest control service records were not provided upon request at the time of inspection. Ensure pest control records are maintained even with inhouse pest control. **Please maintain pest control records and make available upon request.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature inside the small walk-in is at 10C, shown by the unit thermometer and probed. Call for service immediately. Do not store perishable foods in the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Provide accurate and functional probe thermometer
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- All cutting boards must be scrubbed to remove the built-up dirt from the grooves. Scrub daily.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Provide test strips for Chlorine
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Display the most recent Food Handling Permit
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Service the walk-in cooler to ensure that holds the temperature at 4C or below
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Initial Inspection
0 infractions