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Shaheen Bakery

604 - 4655 54 Avenue NE Calgary AB T3J 3Z4 · Food - General

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shell eggs were observed stored at room temperature in the dry food storage area. - The operator stated that the eggs had just been received as part of a delivery. Eggs must be stored at or below 7 °C. During the inspection, the eggs were immediately moved to the cooler.
    • 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?
      • Evidence of rodent activity (mouse droppings) was observed in the dry food storage area at the rear of the facility.- A certified pest control company must be retained to assess and treat the issue, and a copy of the pest control report must be forwarded to the PHI upon completion.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The drywall in the dry food storage area has holes and is in disrepair. - The wall must be repaired and maintained so that it is smooth, impervious to moisture, and easily 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?
      • **The violation still exist**Cardboard and unfinished wood were observed being used on shelving units in the dry storage area.- Please remove cardboard and seal/paint unfinished wood surfaces. Surfaces should be smooth, non-porous, non-absorbent, and easily cleanable.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle was not labeled, and sanitizer solution was not prepared at the time of inspection.- Operator labelled spray bottle and prepared chlorine (bleach) sanitizer solution. Concentration was tested at 100 ppm.- As discussed, ensure that sanitizer is prepared and tested regularly using the available test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 full boxes of eggs observed in the back kitchen were to be stored at room temperature overnight as per the operator. Temperature measured at 8.2°C.- Operator was instructed to store eggs in cooler at or below 7°C. - Do not store eggs and other high-risk food items at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot-water supply to the hand sink was shut off from below the basin due to hot water tap being in disrepair.- Repair hot water tap to ensure handwashing sink is fully functional and have hot water access.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling Permit displayed at the front of the facility was expired and not valid.- Ensure a valid food permit is displayed at the facility where it can be easily seen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard and unfinished wood were observed being used on shelving units in the dry storage area.- Please remove cardboard and seal/paint unfinished wood surfaces. Surfaces should be smooth, non-porous, non-absorbent, and easily cleanable.
  3. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is unfinished plywood lining the shelves of the walk-in cooler. The plywood appears to have absorbed blood and meat residue.Please remove the plywood. Surfaces should be non-porous, non-absorbent, and easily cleanable.