Skip to content
Loading map…

Pocket Holic

304 10 Street NW Calgary AB T2N 1V8 · Food - General

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Leaky bag of raw tuna was stored on a shallow tray with a hole near the bottom of the side (as a handle). The tuna was above other ready-to-eat foods.-Store raw meat below other foods and in a container that prevents the spillage of raw meat juice-Operator moved the tuna and put it in a container that would prevent spillage
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tofu pockets (just the shell) were being stored at room temperature with sushi rice.-Maintain perishable foods <4C or >60C-Operator put tofu pockets back in fridge2) No probe thermometer was available, and infrared thermometer battery was dead.-Ensure a thermometer is available
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cold water at handwashing sink was turned off due to leak.-Ensure hot and cold running water are available at the handwashing sink at all times-Operator turned cold water back on from the lower connection
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sushi rice is being prepared by the facility however PH testing is not being conducted to verify the acidity of sushi rice to make it safe for storage at room temperature.Obtain PH test strips to regularly verify the PH of sushi rice.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer tested at 50 ppm for the low temperature dishwasher after running multiple cycles.Service the dishwasher immediately, use disposable dishware for dine in services until the dishwasher is fixed and able to maintain 100 ppm chlorine sanitizer concentration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There is no chlorine test strip for verifying the concentration of chlorine sanitizer connected to the dishwasher as contact surface sanitizer in use.Obtain chlorine test strips to regularly test the concentration of the sanitizer.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher sanitizer pump was not dispensing sanitizer.Repair. Use two compartment sink dishwashing method and single use utensils in the meantime.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front display cooler was around 21C. High risk foods in the cooler were all discarded.Repair so the cooler is able to hold foods under 4C or lower.