Simplicity Catering Inc
8 - 4412 Manilla Road SE Calgary AB T2G 4B7 · Food - General
3 inspections
- Monitoring 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)?
- Vial containing 1 chlorine test strip was broken and stained.Obtain new chlorine test strips and use them daily to check the dishwasher sanitizer concentration.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Some raw surfaces present in back prep area.All surfaces in a commercial kitchen must be smooth, impervious and easily cleanable.Treat or finish all raw surfaces.
- 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
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A bowl was being used as a bulk scoop for the bulk salt. Please ensure that all bulk scoops are equipped with a handle and are stored in a manner that is sanitary and protects the bulk food items.
- 09. Are chemicals stored and handled in a safe manner?
- The quat based food safe surface sanitizer bottles were unlabeled. Please ensure that all chemical bottles including sanitizer bottles are labeled such that the contents can be identified and safely used.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available to test the quat based food safe surface sanitizer being used in the facility. Please obtain Quat test strips to test and verify the concentration of the surface sanitizers (200ppm).
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A knife block was being used to store knives. Please remove the knife block as they are not cleanable and switch to knife storage method that allows for proper cleaning and sanitizing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No sanitizer was prepared at the start of the inspection. The operator prepared a bleach sanitizer during the walkthrough. As discussed, ensure that a food safe sanitizer is available for use at all times in each area of the kitchen (in a spray bottle, or a bucket/container with a cleaning cloth) when the kitchen is open.See https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- As discussed, purchase probe thermometers for use on foods, both in the facility and after transport if catering off site. Measure and log the temperature of all high risk foods when catering at the time of delivery to the site.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning is required in hard to reach areas along the grill line, and around the dishwashing area. Clean the above areas as discussed on a routine basis.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?