Saucy Burger
1001 17 Avenue SW Calgary AB T2T 0A7 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer solution initially measured an undetectable concentration of quat. Solution was remade and then concentration measured 200 ppm. Ensure that sanitizer solution is made often enough to maintain it at 200 ppm quat.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
5 infractions
- 09. Are chemicals stored and handled in a safe manner?
- July 4, 2023:Some chemical bottles were mislabeled. Ensure that all chemical bottles are properly labeled.
- 09. Are chemicals stored and handled in a safe manner?
- - Bleach water available for sanitizing food contact surfaces in a spray bottle had a concentration of greater than 1000 ppm. - Quat based solution in another spray bottle had a concentration of greater than 500 ppm.Food contact surface sanitizer must be maintained at concentrations that are safe for food contact surfaces. When concentration is too strong, residue can be transferred from food contact surfaces to food.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The south hand wash sink had no soap available in the hand soap dispenser and the hot water pressure was very weak.Repair the hand wash sink to increase the hot water pressure. Ensure that all hand wash sinks are stocked with all required hand washing supplies at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The centre hand wash sink had no hot water available (very weak pressure), the paper towel dispenser was empty of paper towels and the soap dispenser was not dispensing soap.Repair the hand wash sink to increase the hot water pressure. Ensure that all hand wash sinks are stocked with all required hand washing supplies at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- The staff washroom (lower level) requires cleaning.Clean the staff washroom and ensure it is cleaned on a regular basis.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- There was no food contact surface sanitizer prepared or available for use initially. Staff were unaware of how to prepare food contact surface sanitizer.Manager arrived and prepared food contact surface sanitizer. Concentration of the quat based food contact surface sanitizer measured 200 ppm. In the absence of the manager, staff must know how to prepare food contact surface sanitizer.
- 09. Are chemicals stored and handled in a safe manner?
- July 4, 2023:Some chemical bottles were mislabeled. Ensure that all chemical bottles are properly labeled.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The south hand wash sink had no soap available in the hand soap dispenser and the hot water pressure was very weak.Repair the hand wash sink to increase the hot water pressure. Ensure that all hand wash sinks are stocked with all required hand washing supplies at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The centre hand wash sink had no hot water available (very weak pressure), the paper towel dispenser was empty of paper towels and the soap dispenser was not dispensing soap.Repair the hand wash sink to increase the hot water pressure. Ensure that all hand wash sinks are stocked with all required hand washing supplies at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The north hand wash sink initially had no paper towels in the paper towel dispenser and the soap dispenser was not dispensing soap.Before the end of the inspection, this hand wash station was restocked with paper towels and soap. Ensure that all hand wash sinks are stocked with all required hand washing supplies at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 09. Are chemicals stored and handled in a safe manner?
- January 2, 2024:Not assessed this inspection.July 4, 2023:Some chemical bottles were mislabeled. Ensure that all chemical bottles are properly labeled.
- 09. Are chemicals stored and handled in a safe manner?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of chlorine based sanitizer dispensed from the sanitizer dispenser was undetectable. Operator prepared chlorine based food contact surface sanitizer. Have the sanitizer dispenser serviced so that it dispenses sanitizer at the required concentration (100-200 ppm for chlorine based, or 200 ppm for quat based).
- 09. Are chemicals stored and handled in a safe manner?
- January 2, 2024:Not assessed this inspection.July 4, 2023:Some chemical bottles were mislabeled. Ensure that all chemical bottles are properly labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Staff were not reheating food before putting into hot holding.Food must be fully reheated to at least 74 degrees Celsius before placing into prewarmed 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 soap dispenser at the south hand wash sink in the front service area was not dispensing hand soap.Have the hand soap dispenser repaired or replaced. Ensure that all hand soaps have all hand washing supplies available at all times.
- 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 soap dispenser at the south hand wash sink in the front service area was not dispensing hand soap.Have the hand soap dispenser repaired or replaced. Ensure that all hand soaps have all hand washing supplies available at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor under the north food preparation cooler had grease and debris accumulation.Clean the floor under the north food preparation cooler and ensure this area is cleaned on a regular basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- January 2, 2024:Not assessed this inspection.July 4, 2023:Some chemical bottles were mislabeled. Ensure that all chemical bottles are properly labeled.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- January 2, 2024:Not assessed this inspection.July 4, 2023:Quat based food contact surface sanitizer was in use in the facility, but quat test strips were not available.Obtain quat test strips so that concentration of food contact surface sanitizer can be verified.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The water pressure for the hot water tap for the hand wash sink located on the south side of the front service area was weak.Have the hand wash sink on the south side of the front service area repaired to increase the water pressure.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- When water in the upper level of the facility was used, the toilet in the lower level backed up wastewater. - Retain the services of a qualified technician to assess and repair all plumbing deficiencies to ensure the plumbing system is in good working order.- Clean and disinfect all areas of the food establishment (structural surfaces and equipment) affected by the sewage back up.
- 09. Are chemicals stored and handled in a safe manner?
- Risk Management Inspection
3 infractions
- 09. Are chemicals stored and handled in a safe manner?
- January 2, 2024:Not assessed this inspection.July 4, 2023:Some chemical bottles were mislabeled. Ensure that all chemical bottles are properly labeled.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- January 2, 2024:Not assessed this inspection.July 4, 2023:Quat based food contact surface sanitizer was in use in the facility, but quat test strips were not available.Obtain quat test strips so that concentration of food contact surface sanitizer can be verified.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The water pressure for the hot water tap for the hand wash sink located on the south side of the front service area was weak.Have the hand wash sink on the south side of the front service area repaired to increase the water pressure.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
2 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Some chemical bottles were mislabeled. Ensure that all chemical bottles are properly labeled.
- 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 in use in the facility, but quat test strips were not available.Obtain quat test strips so that concentration of food contact surface sanitizer can be verified.
- 09. Are chemicals stored and handled in a safe manner?