Roc's
9 - 285 Shawville Boulevard SE Calgary AB T2Y 3H9 · Food - General
8 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat was being thawed in standing water in the sink.Requirement:Ensue that meat is thawed under running cold water.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff was observed not sanitizing cooking pots and pans after washing manually.One of the two compartment sinks was being used to thaw frozen meat.Requirement:a) Wash pots and pans in one sink, rinse under running water in the same sinkb) Prepare sanitizer (bleach) solution in the second sink at 100 ppm concentration of chlorine and soak pots and pans in this solution for minimum two minutes after washing. Followed by air drying.Make sure sink is thoroughly cleaned and sanitized before preparing sanitizer solution in it.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat bags were stored along with cooked meat bags in one chest freezerRequirement:Ensure that raw meat is stored apart from any other food to prevent cross contamination
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked rice stored in the warmer was 44CRequirement:Ensure that cooked rice are stored at 60 C or higher during hot holding.Staff was instructed to discard the rice
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Maximum temperature of high temperature dish washer achieved at dish level during sanitizer cycle was 35 CRequirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.Manually sanitize dishes after washing in the dish washer, by soaking in sanitizer solution in the sink for minimum two minutes, followed by air drying until dish washer is repaired.Repair dish washer asap
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt buildup on the floor throughout the kitchen.Requirement:Clean the kitchen floor.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
3 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A bag of cooked meat was stored along with raw meat in one chest freezer.Requirement:Ensure that raw meat is stored apart from any other food to prevent cross contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard was detached in some area and missing at two sections of the wall near main door.Requirement:Repair and provide baseboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- Accumulation of dirt and debris under and behind equipment.Requirement:Clean above mentioned areas.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometer was provided in the prep cooler located in cooking area.Requirement: Provide thermometer in the cooler.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- Staff was eating on prep counter in the kitchenRequirement:Ensure that staff does not eat on prep counters to prevent contamination.
- 23. Is the facility maintained in a clean and sanitary condition?
- Loose dust on the ceiling in cooking area.Requirement:Clean the above noted area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat bags were stored along with other foods in chest freezer.Requirement:Store raw meat apart from any other food to prevent cross contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard under two comp sink area was detached from the wall.(This violation was not assessed during this visit on July 22).Requirement:Repair the baseboard.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Jackfruit was kept along with raw meat in upright freezer.Requirement:Store raw meat apart from any other food to prevent cross contamination.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Baseboard under two comp sink area was detached from the wall.Requirement:Repair the baseboard.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Clean dishes were stored on the cart having dirt buildup on the shelves.b) Rubber gasket of one prep cooler located in cooking area was broken.Requirement:a) Store clean dishes in sanitary way on clean surface.b) Repair/replace rubber gasket.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt buildup on cart shelves located in the kitchen.b) Spills and dirt on the floor in dish washing areac) Meat juices accumulated on bottom shelf of upright freezer located in the kitchen.d) Loose dust on the ceiling in the kitchen.Requirement:Clean the above noted areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wiping cloth was kept on cart after use located in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cooked meat was stored along with raw meat in chest freezer.Requirement: Store raw meat apart from cooked or any other food to prevent cross contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of rice stored in the warmer was 55Cb) Internal temperatures of cooked pork stored on the counter without temperature control were 14.6C and 11.8Cc) Internal temperature of cooked frozen pork stored on the counter for thawing was 7CRequirement: a) Ensure that rice is stored at 60 C or higher during hot holding.-Temperature of the warmer was raised during inspection.b) Store perishable foods at 4 C / less OR 60 C/ higherPork at 14.6C and 11.8C were discarded.c) Do not thaw frozen foods at room temperature. Thaw frozen foods by any of the following methodsa) in the coolerb) under running cold waterc) by heating in microwave.Pork at 7C was moved to the cooler during inspection.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt buildup on floor throughout the kitchen.b) Juices from raw meat on the top of chest freezer lid.Requirement:a) Clean the kitchen floor.b) Clean and sanitize the top of chest freezer lid.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?