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Sasi Xperience

1415 17 Avenue SW Calgary AB T2T 0C6 · Food - General

3 inspections

  1. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Broken/damaged food storage containers were being used.Broken containers are not able to be properly cleaned, and pieces of broken containers can get into food, causing a physical hazard. Discard broken containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the basement storage area, many bulk ingredient bags were being stored directly on the floor.All food must be stored at least 15 cm (6 inches) off the floor to aid in proper cleaning and to help protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes in the chest freezers in the basement were soiled.Discard cardboard boxes. Replace with storage containers that are smooth, non-absorbent to moisture, easy to clean and food grade.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not turned on during inspection. Operator stated that food preparation starts around 11 am, and the dishwasher isn't turned on until after 3 pm when customers start coming. Until that time, kitchen dishes are manually washed. When describing the manual dishwashing procedure, a sanitize step was not taking place. If opting to manually wash kitchen dishes, dishes must be:- Scraped of remaining food debris.- Washed with soap and water.- Rinsed with fresh water.- Sanitized. If using the quat based food contact surface sanitizer available during inspection, dishes must be fully submerged in a 200 ppm solution for 2 minutes.- Air dried.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the hand wash sink.Repair the hand wash sink to restore cold water.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat based food contact surface sanitizer had a concentration of >500 ppm.Quat based food contact surface sanitizer must be maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The north drawer coolers had an ambient air temperature of 10.9 degrees Celsius.Adjust, service/repair this cooler. Ensure that it is maintained at 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The east one door upright cooler had an ambient air temperature of 10.6 degrees Celsius.Adjust, service/repair this cooler. Ensure that it is maintained at 4 degrees Celsius or less at all times.
    • 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 available for the two compartment dishwashing sinks.Obtain two well fitting drain plugs for the two compartment dishwashing sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Records on site show that the grease interceptor was last cleaned December 2024. Ensure that the grease interceptor is properly maintained. Grease interceptors should be cleaned at least once every four weeks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The basement of the facility was cluttered with excess items that were unnecessary and unrelated to the food facility.Declutter the basement. Remove items that are not associated with or required for the operation or maintenance of the food establishment.