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Sizzling Grill

122 - 790 Coventry Drive NE Calgary AB T3K 4K4 · Food - General

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • A gap was observed alongside the bottom of the screen door located at back of the facility.Please repair the screen to prevent the entry of pests into the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Acoustic tiles from the T-bar ceiling were installed. Acoustic tiles are not a smooth and cleanable surface.Please install ceiling tiles that are smooth cleanable, and impervious to contaminants.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Surface sanitizer was unavailable during food processing.Please ensure a bucket of surface sanitizer with a concentration of 100 ppm (chlorine) or 200 ppm (quat) is available to staff at all times during food processing.2) Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a sanitizer solution with the correct concentration of 100 ppm (chlorine) or 200ppm (quat), along with submerged cleaning cloths, are available at all times during food processing.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • An insert of frozen resmalai was observed to be uncovered and contaminated with food debris in the chest freezer.The food item was promptly discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bowls with no handles were observed to be used as a scoop and buried in bulk containers with dry ingredients. Scoops with handles prevent cross-contamination between the operator's hands and the food product.Please do not use handless bowls or containers for bulk ingredients and replace it with food grade scoops with handles. If handleless bowls or containers are used, they must be washed and sanitized after use.2) Bottled beverages were stored underneath the p-trap of the handwash sink located at service line. A leak from the handwash sink could potentially lead to contamination of surrounding areas.Please remove the bottled beverages away from the p-trap.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A case of raw chicken wings was thawing in stagnant room temperature water. The internal temperature of the raw chicken wings was tested using a probe thermometer and measured at 21C. Perishable food items must be kept out of the danger zone (4C - 60C), as harmful bacteria can double every 20 minutes and produce toxins in this environment.The case of raw chicken wings was promptly discarded. Ingredients must be thawed by placing them in the cooler overnight, running them under cold water, using a microwave if they are cooked immediately afterward, or as part of the cooking process.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable when requested.Please obtain chlorine test strips within their expiry date to accurately verify the concentration of surface sanitizers.
    • 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?
      • A gap was observed alongside the bottom of the screen door located at back of the facility.Please repair the screen to prevent the entry of pests into the facility.
    • 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?
      • The operator failed to notify their regional health authority of the business name change.Please fill and submit a food handling permit name change application and send it to the undersigned PHI.
    • 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) Tiles from the T-bar ceiling above the front entrance of the kitchen, and the above the chest freezer was observed to be missing or in disrepair. Dust and debris from the exposed ceiling can become a physical contaminant.Please install ceiling tiles that are smooth cleanable, and impervious to contaminants.2) A grated ceiling tile was observed to be installed in the T-bar ceiling above the food preparation area in the kitchen. Grated ceiling tiles are not a smooth and cleanable surface.Please replace the grated ceiling tile with one that is smooth, cleanable, and impervious.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The meat slicer was observed to have food debris accumulated in hard-to-reach areas that could potentially come into contact with food products.Please thoroughly clean and sanitizer the meat slicer. Implement a routine schedule for the cleaning of the meat slicer.2) The seal from chest freezer located in the kitchen was observed to be in disrepair. The lid of the chest freezer was cracked, exposing the insulation.Please repair the lid of the chest freezer or replace the entire unit.3) The handwash sink located in the kitchen was observed to be covered in grime and food debris.Please clean and sanitize the handwash sink to ensure it is free of contamination.4) Leftover protective adhesive stickers were observed on the shelving under the prep table located in the back of the kitchen. The adhesive was peeling and trapping contaminates, making it difficult to clean and sanitize.Please remove the adhesive and clean and sanitize the prep table.5) The head of a spatula was observed to be cracked and in disrepair. The contact surfaces of utensil were no longer smooth, cleanable, or non-porous, which could trap and harbor harmful bacteria, facilitating cross-contamination.Please discard the spatula. Inspect the utensils throughout the kitchen and discard any in disrepair.6) The bulk containers storing dry ingredients located in the dry storage room and bulk oil containers were observed to be covered in grime, grease, and food debris.Please clean and sanitized the indicated containers
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the hard-to-reach areas:Behind and underneath the deep freezers, dry storage racks, and on the walls of the walk-in cooler.Please clean and sanitize the indicated areas.
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the hard-to-reach areas:- Behind and underneath the deep freezers, dry storage racks, and on the walls of the walk-in cooler.
  4. Demand Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plates and cutlery stored in the front service area are covered in dust and debris.Relocate these items to prevent contamination by construction materials. Thoroughly clean and sanitize these items before use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant dust accumulation on the front service counter and cabinets.Thoroughly clean this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the hard-to-reach areas:- Behind and underneath the deep freezers, dry storage racks, and on the walls of the walk-in cooler.
  5. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning is required in the hard-to-reach areas:- Behind and underneath the deep freezers, dry storage racks, and on the walls of the walk-in cooler.