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Spicebros - Events

A - 503 17 Avenue SW Calgary AB T2S 0A9 · Food - Special Event

2 inspections

  1. Demand Inspection

    1 infraction

    • 18. Do food handlers at the facility have adequate food safety training?
      • Staff members demonstrated inadequate food safety knowledge in the following areas: - Reheating temperatures: staff reheated food items to 35C. - Sanitizer solution: Unsure which sanitizer solution they are using (using both chlorine and sink and surface sanitizer). - Testing the sanitizer solution: unsure of which test strips to test the sanitizer solution.Review the food safety course and ensure all staff members are aware of the items listed above.
  2. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Food was reheated to 35C and placed in the chaffing dish. Food must be quickly reheated to at least 74C prior to storing in a chaffing dish. Reheat food items to at least 74C and confirm the temperature by using a probe thermometer. 2. Three boxes of samosas were stored at room temperature. Only one heat lamp was available and could store six samosas at a time. High-risk foods must be stored either below 4C or above 60C. Obtain proper hot holding or cold holding units to store high-risk foods. 3. There were no adequate refrigeration units to store food below 4C. The operator were using camping coolers with no ice. Obtain proper refrigeration units and ensure high-risk foods are stored wither below 4C or above 60C.
    • 18. Do food handlers at the facility have adequate food safety training?
      • Staff members demonstrated inadequate food safety knowledge in the following areas: - Reheating temperatures: staff reheated food items to 35C. - Sanitizer solution: Unsure which sanitizer solution they are using (using both chlorine and sink and surface sanitizer). - Testing the sanitizer solution: unsure of which test strips to test the sanitizer solution.Review the food safety course and ensure all staff members are aware of the items listed above.