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Sso Yummy

117 - 128 2 Avenue SE Calgary AB T2G 5J5 · Food - General

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tongs for food handling were stored on top of the splash guard of the handsink.-Store food handling utensils away from contamination
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Wall behind turbochef oven is very dusty.2) Edges of flooring in the dishwashing area have an accumulation of debris.-Clean
  2. Risk Management Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • - The sanitizer bottle was unlabelled.*Please ensure that all chemicals in the facility are properly labelled to prevent any mix-up and to ensure proper sanitation of food areas.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Observed wet cleaning cloths not being stored in sanitizer.*Please make sure cleaning cloths are kept in the 100ppm bleach sanitizer while not in use to prevent the growth and spread of bacteria. Sanitizer should be changed every 2 hours or when its visibly dirty.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • - Observed plastic container with no handle used as scoop stored in the rice container. Staff removed the scoops and sent to dish for washing. *Please ensure bulk dry ingredients scoops are stored in one of the following manners:1) Outside the bulk container in a separate container.2) Inside the container with the handle facing up and not touching the ingredients.3) Use clean scoop each time.
    • 09. Are chemicals stored and handled in a safe manner?
      • - The sanitizer bottle was unlabelled.*Please ensure that all chemicals in the facility are properly labelled to prevent any mix-up and to ensure proper sanitation of food areas.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No sanitizer test strips were available to test the chlorine solution, and there was no waterproof thermometer to measure the temperature of the high-temperature dishwasher at the time of the inspection.*Please ensure that the concentration of the food-safe sanitizer solution is checked (100 ppm for chlorine) and that the temperature of the dishwasher is at least 71°C at the dish level.
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • *SHELVING, TOPS OF EQUIPMENT, AND OTHER HIGH SURFACES REQUIRE A THOROUGH CLEANING*