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Poto21 KTV & Diner

30 - 128 Mayor Magrath N Lethbridge AB T1H 3P4 · Food - General

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bottled labelled "sanitizer" in the cafe appeared to be straight bleach. A new bleach spray was mixed and measured 100 ppm chlorine. The staff labelled the bottle during inspection. Inspection reviewed how to mix sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler in the cafe measured 8.5-12°C. There was no food stored here at the time of inspection. Do not use this cooler until it is operating at ≤ 4.0°C. There are two display coolers within requires temperatures to use in the meantime.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer bottles were measuring >200 ppm and were diluted during the inspection. Additionally, no chlorine test strips were available to verify concentration. Test strips were ordered during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The soup was found on the stove and measured 39°C. Staff turned the unit on during the inspection, and the soup later reached 76°C. Continue to ensure all hot‑held foods are kept at or above 60°C at all times. Reviewed cooking and hot holding requirements.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood noted in cook area and in storage area of kitchen. Discussed painting raw wood to ensure it cannot absorb moisture.
  9. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Sanitation is satisfactory. Organization of kitchen and storage area requires more attention - please ensure all non-food related items are removed and that commercial and personal items are kept separate.