Shell - Food
282 Aviation Boulevard NE Calgary AB T2E 7H8 · Food - General
2 inspections
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Staff were unable to demonstrate proper manual dishwashing procedures using the three‑compartment sink. - All dishware must be washed, rinsed, and fully submerged in an approved food safe sanitizer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The QUAT sanitizer in use is labelled for hard surfaces only. - Obtain an approved food safe sanitizer and corresponding test strips must be obtained to verify proper sanitizer concentration.
- 20. Do food handlers at the facility have adequate food safety training?
- REPEATING VIOLATION:It was unknown if a manager or person in charge was certified in food safety. Please have this person complete a recognized food safety course and/or provide a copy of the certificate to AHS.**Jan 31, 2024: note that owners of more than one establishment must employ a separate manager with approved training at each site.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- REPEATING VIOLATION:Staff were washing food equipment and utensils in the front hand sink. Soap was sometimes mixed with lemon juice and was used for washing, and items were not sanitized. Lemon juice is not an approved sanitizer. Take all food equipment to the back 3 comp sink where they can be properly washed, rinsed, and sanitized. Use an approved sanitizer (chlorine, quaternary ammonium, or product with DIN). The hand sink is for hand washing only.**Jan 31, 2024: food equipment and utensils washed in hand sink. Rear 3 comp sink was used for storage.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- REPEATING VIOLATION:Sanitizer test strips were not provided. Bottles of bleach were available during time of inspection - if choose to use bleach as a sanitizer, please obtain chlorine test strips.
- 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
- REPEATING VIOLATON:The 3 compartment dish washing sink in the back area were not used for dishwashing but for storage of beverages and personal items. Please do not store items in the sinks - use the sinks for washing food equipment and utensils.
- 20. Do food handlers at the facility have adequate food safety training?
- REPEATING VIOLATION:It was unknown if a manager or person in charge was certified in food safety. Please have this person complete a recognized food safety course and/or provide a copy of the certificate to AHS.**Jan 31, 2024: note that owners of more than one establishment must employ a separate manager with approved training at each site.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?