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Samoon

61 - 3131 27 Street NE Calgary AB T1Y 0B3 · Food - General

7 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was tested above 200ppm at the time of inspection. Ensure the bleach sanitizer solution is mixed to a concentration of 100 ppm for effective sanitization and food protection from chemical contamination.**The sanitizer was remade and tested satisfactory.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer was not available at the time of inspection. Ensure a probe thermometer is available to accurately verify internal cooking temperatures of high-risk foods. **Please locate or obtain a new probe thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing for 3-compartment sink was being followed in the facility. Ensure that the proper method for 3-compartment dishwashing is followed. Dishes must be washed in the first compartment, rinsed with clean water in the second compartment and then sanitized in the third sink by immersion in a sanitizing solution for at least 2 minutes. Then air dry.**Please sanitize dishes after washing.
    • 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?
      • Pest control service records were not provided upon request at the time of inspection. Ensure pest control records are maintained even with inhouse pest control. **Please maintain pest control records and make available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required in the following areas:- Inside the black upright cooler/fridge.- Ventilation on the ceiling above the pep area and the front desk.- Ventilation hood above the cookline.- behind and under the cookline.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The in-house made Kaymak placed in the cooler for self-serving, must be labeled. May use 1 sign on the cooler door to indicate the source, ingredients and nutritional value.
  6. Demand Inspection

    0 infractions

  7. Initial Inspection

    0 infractions