Shaganappi Mediterranean Market - Food
3919 17 Avenue SW Calgary AB T3E 0C3 · Food - General
6 inspections
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No QUAT test strips availableObtain QUAT test strips. Ensure QUAT concentration is mixed to 200 ppm
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ceiling tiles in the production area.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottles were not labeled as to its contents. Corrected during inspectionAll chemical bottles/ containers are to be 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)?
- No QUAT test strips availableObtain QUAT test strips. Ensure QUAT concentration is mixed to 200 ppm
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Bits of dried meat observed in crevices of band saw
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation on ceiling tiles in the production area.
- 09. Are chemicals stored and handled in a safe manner?
- Demand Inspection
1 infraction
- 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?
- There was a gap at the bottom of the back exit door.Seal the gap to prevent the entry of pest.
- 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?
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no test strip to measure the sanitizer concentration for the 2-compartment dishwasher.Obtain chemical test strip.
- 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?
- No pest control record available.
- 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?
- There was a gap at the bottom of the back exit door.Seal the gap to prevent the entry of pest.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There was no test strip to measure the sanitizer concentration for the 2-compartment dishwasher.Obtain chemical test strip.
- 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?
- There was a gap at the bottom of the back exit door.Seal the gap to prevent the entry of pest.
- 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?
- No pest control record available.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer solution available.Sanitizer solution was prepared at 100 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Recurring violation:Boxes of food items were stored on the floor on wooden platforms close to the back exit door and produce walk-in cooler.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.Previous violation:Boxes of food items were stored on wooden platforms not up to 6 inches above the floor.**Please store food items on proper pallets to ensure food items are stored at least 6 inches above the floor.
- 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?
- No pest control record available.
- 20. Do food handlers at the facility have adequate food safety training?
- No food safety certificate available.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Recurring violation:1. Light fixtures were out of order and missing light covers.Ensure light fixtures are in good repair and covered with shatterproof covers.REPEAT VIOLATION: A couple of ceiling light fixtures and one in the back were missing light covers.Install light covers or shatter guards.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Recurring violation:Cracked floor tile was noted in the produce walk-in cooler.Previous violation:There was a damaged tile on the floor in the produce walk-in cooler.**Please replace floor tile to ensure floor is smooth and cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. Handwashing sink faucet counter base was covered with tapes.2. Gaps were noted on the ceiling tiles.Ensure the ceilings are covered with smooth, non-absorbent to moisture and easily cleanable surface to facilitate cleaning and prevent the entry of pests.Remove tapes and ensure the counter is smooth, non-absorbent to moisture and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Recurring violations:1) Dirt build-up was noted on the handle of the walk-in cooler.2) Deep groves and scratched surfaces were noted on the cutting boards.Replace or resurface the cutting board.Previous violations:1. Dirt build-up was noted on the handle of the produce walk-in cooler.**Please clean2. Food debris build-up noted on the floor in the produce walk-in cooler.**Please clean
- 23. Is the facility maintained in a clean and sanitary condition?
- Recurring violations:1) Dirt build-up was noted on the handle of the produce walk-in cooler.2) Food debris build-up was noted on the produce walk-in cooler floor.3) Dirt build-up was noted in the wall-floor joint in the back storage area around the back door.4) Walk-in cooler fan covers were accumulated with dust and grime.5) Underneath the counters, 2-comp sink and hard to reach areas were dirty.6. Accumulation of dirt and food debris was observed in the display fridge sliding door seal located at the front service area.Ensure the indicated areas are clean, sanitized and maintained in a sanitary condition at all times.Previous violations:1. Dirt build-up was noted in the wall-floor joint in the back storage area around the back door.**Please clean.2. Dust build-up noted on the condensing unit in the produce walk-in cooler.**Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?