Samm's Convenience - Food
480 12 Avenue SE Calgary AB T2G 0B4 · Food - General
5 inspections
- Monitoring 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)?
- Only one well-fitting drain plug was available for the two compartment dishwashing sinks.Two well-fitting drain plugs are required for proper manual dishwashing. Obtain a second well-fitting drain plug.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat based food contact surface sanitizer was being used in the facility for sanitizing surfaces and dishes. Quat test strips could not be located.Obtain quat test strips for verifying the concentration of quat based food contact surface sanitizer.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Mouse droppings were present in cupboards on the south side of the facility. Some droppings were also observed on floors in the facility.Safely clean up mouse droppings. Dispose of contaminated or potentially contaminated single use food storage containers. Ensure that adequate pest control is taking place in the facility.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff member working alone at the time of inspection had poor food safety knowledge. They did not know how to prepare food contact surface sanitizer, could not describe proper manual dishwashing procedures.All food handling staff must have at least basic food safety knowledge.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There are hot dogs that are publicly displayed and are not protected from contamination. Publicly displayed foods must be protected from customer contamination. Sneeze guards should be installed to protect food from contamination. Please install a sneeze guard and ensure the top of it is at least 6 feet when measured from the ground.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- The quat sanitizer bottle was unlabeled. Please ensure that all chemical bottles including the sanitizer bottles are labelled sure that the contents can be identified and safely used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of the three samosas in the hot holding unit was 46C. The samosas were discarded at the time of the inspection. Please ensure that the samosas are re-heated to 74C prior to being stored in the hot holding unit. As well please regularly monitor the temperature of the hot holding unit to ensure it is maintaining a temperature of at least 60C.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The facility is using a Quat based sanitizer, but staff were unable to locate the quat test strips. Please obtain quat test strips to be able to test and verify the concentration of the quat surface sanitizer (200ppm).
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Home prepared samosas were offered for sale according to the owner. Do not sell home prepared food. All food sold in the facility must be from an approved source.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Spray bottle labeled sanitizer measured 400PPM quats. Ensure that the quats sanitizer measures 200PPM.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Samosas were hot held at 15C (internal temperature) in the hot holding unit. Samosas were reheated to 74C. Ensure that samosas and hot dogs are reheated rapidly to 74C and then stored at 60C. Ensure that the hot holding unit is preheated to 60C before it is used to hold food.2. A prob thermometer is needed for verifying reheating temperatures. A dial thermometer is needed in the hot holding unit.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand sink was not stocked with soap and single-use paper towel. Ensure that the hand wash sink is stocked with soap and single-use paper towel at all times. Ensure that paper towel is in a dispenser. A soap dispenser was moved to the sink and paper napkins will be used until paper towel is purchased.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Initial Inspection
0 infractions