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Sagana Foods AB - Events

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

5 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no test strips available for the sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available for cleaning cloths.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A waffle mix and ice scramble were measured at 16°C and 10°C, respectively, in room temperature. The food items were discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken and noodles in the hot-holding unit were measured at 28°C-36°C; the food items were discarded during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was leaking on the bottom drain.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not placed in a dispenser.
  2. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Temporary hand washing basin was not supplied with water.
    • 16. Are general nuisance conditions, other than those noted in other violations, being prevented at this special event vendor (Critical)?
      • No electrical power to hot holding unit.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a 100-ppm QUAT sanitizer solution. However, there were no test strips for the QUAT sanitizer solution. The solution was not deemed enough for the event. Thus, the inspector informed the operator to obtain a chlorine concentrate and chlorine test strips for sanitizing food-contact surfaces and for dishwashing purposes. The inspector informed the staff/operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Chlorine test strips and chlorine concentrate were obtained afterwards.
  5. Demand Inspection

    0 infractions