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Seahood

C - 919 Centre Street NW Calgary AB T2E 2P6 · Food - General

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution measured greater than 1000ppm. A chlorine sanitizer solution must be maintained between 100 to 200ppm to safely and effectively sanitize food contact surfaces. To mix a chlorine sanitizer solution, add half a teaspoon of regular household bleach to one litre of water. The operator remade the chlorine sanitizer solution at the time of the inspection and measured 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was raw meat thawing in the prep sink at room temperature and the surface temperature measured 15C. Food must be thawed in the following manner to prevent the growth of bacteria: - Thaw food under cold running water, - In the cooler overnight - Using a microwave - Cooking it directlyThe operator turned on the cold running water at the time of the inspection.
    • 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 records were not retained onsite. The operator stated the landlord retains all the pest control records. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records from the landlord and ensure they are retained onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation in the ventilation canopy. All equipment must be maintained in a clean and sanitary manner to protect food from contamination where it is prepared below. Thoroughly clean the ventilation canopy. 2. There was food debris accumulated inside of the white standing cooler and freezer. Food must be protected from contamination at all times even during storage. Thoroughly clean the interiors of the standing freezer and cooler. 3. Several food containers were soiled on the interior and exterior. Food containers must be regularly cleaned and sanitized to remove contamination. Thoroughly clean and sanitize the food containers. Ensure it is cleaned and sanitized prior to placing more food inside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, grime and food debris accumulated underneath and behind the fryer and grill. The facility must be maintained in a clean and sanitary manner to prevent attraction of pests. Thoroughly clean the indicated areas.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the dishwasher were grimy. Clean the interior surfaces of the dishwasher. Also check the dishwasher detergent used is effective.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were dirty with debris. Clean.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were not stored in sanitizer between uses.Store wiping clothes in sanitizer solution between uses.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was obstructed with foods in the sink.Use this hand sink for handwashing only.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were dirty with debris. Equipment handles were greasy and dirty.Clean.