SK Market - Food
123 10 Avenue SW Calgary AB T2R 0A1 · Food - General
4 inspections
- Demand Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Outstanding violation - noted February 11, 2025***Chlorine test strips were unavailable. Ensure that test strips are available for each type of sanitizing solution used onsite.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of the bleach sanitizer solution measured 800ppm. The concentration of chlorine (bleach) should measure 100-200ppm to effectively and safely sanitize surfaces.The operator remade the sanitizer solution and measured 200ppm at the time of the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- The bleach spray bottle did not have a label. All chemicals must be labelled to aware staff of the contents inside for safe usage of the product throughout the food establishment. The operator labelled the spray bottle at the time of the inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- ***Outstanding violation - noted February 11, 2025***Chlorine test strips were unavailable. Ensure that test strips are available for each type of sanitizing solution used onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 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. Ensure that test strips are available for each type of sanitizing solution used onsite.
- 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
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A sanitizing solution (i.e., 100ppm chlorine) was unavailable. Ensure that whenever food handling is occurring that a sanitizing solution is ready for use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Samosas in the hot holding unit measured 46C (internal temperature). Hot holding unit was set to 50C. Ensure that high risk foods are hot held at 60C or above.2 A probe thermometer was unavailable to measure the internal temperature of the samosas and hot dogs. Purchase a probe thermometer.
- 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. Ensure that test strips are available for each type of sanitizing solution used onsite.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?