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Samba Brazilian Market

112 - 1289 Highfield Crescent SE Calgary AB T2G 5M2 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was using a cleanser instead of food safe sanitizer.- Obtain a food safe sanitizer. Facility will opt bleach.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The RH QUAT + cleaner-disinfectant concentrate in use is not a no-rinse sanitizer.- Facility will switch to bleach sanitizer.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food permit is not posted.
    • 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 baseboard was missing in the food storage room. - Install baseboard for smooth and easily cleanable finish.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The biggest chest freezer's handle in the office was found fixed with duct tape.- Remove the tape and fix the handle for smooth and easily cleanable surfaces.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no drain plugs for the dishwashing sinks.-obtain proper fitting drain plugs so the sink basins can be filled with hot water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no soap and paper towel dispensers at the handwash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The ceiling tiles above the food handling/prep areas were absorbent, acoustic ceiling tiles.-replace the ceiling tiles with non-absorbent, smooth, easily washable ceiling tiles. 2) The washroom opens up to the food handling/storage area.-install a self-closing device on the door to ensure it is automatically closed after use and all times.3) There were freezers and fridges in the office area that had carpet flooring.-remove the fridges and freezers OR remove the carpet.4) The board under the grease trap was raw, unfinished wood.-paint/seal the raw wood.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage area was disorganized and hard to clean.-install shelves/racks. Maximize the space and ensure food storage is organized, easy to clean, and doesn't providing hiding spots for pests.