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Sagana Foods AB

202 - 11540 24 Street SE Calgary AB T2Z 3K1 · Food - General

4 inspections

  1. Risk Management 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?
      • The tap controller at handwashing station at the kitchen was damaged.-Repair the tap and ensure cold and hot running water is available
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizing solution in the spray bottles measured at 0ppm chlorine and above 500ppm Quats. Operator filled bottle with 100ppm chlorine and 200ppm Quat-Ensure there is always adequate sanitizing solution available for food contact surfaces.2. The concentration of the chlorine in the 3-compartment sinks for sanitizing dishes measured at 0ppm. Operator ran the tap couple of times before 100ppm chlorine was measured.-Ensure chlorine used for dishwashing is at 100ppm to ensure adequate sanitizing of dishes-Test regularly before use
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some bags of texture vegetable protein used for making hot dogs were stored on the floor with cardboard between at the staff lunchroom.- Store all food items 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following potentially hazardous foods were stored at danger zone, between 4*C and 60*C, for more than 2 hours:1. Tapioca pearls at 24*C2. cooked rice in garlic at 43.3*COperator discarded food items.-Ensure all potentially hazardous food are stored at 4*C or less or above 60*C-Obtain time control approval to keep tapioca for more than 2hours-Use a timer for monitoring time of shelf life and keep record.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quats and chlorine test strips available. -Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The tap controller at handwashing station at the kitchen was damaged.-Repair the tap and ensure cold and hot running water is available
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was found on top of the ice machine in the hot dog production area.Operator washed and sanitized the ice scoop and placed in a clean container.-Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust and dirt / grease build-up in the kitchen:1. floor under the shelves in the dry storage area2. ventilation canopy and wall at the kitchen.3. floor under the 3-compartment sink4. ceiling at the kitchen-Clean the indicated areas
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions