strEATS Braeside Kitchen
6 - 11440 Braeside SW Calgary AB T2W 3N4 · Food - General
11 inspections
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Update- cleaning still pending. Develop and implement cleaning and sanitation schedule for the kitchen and front area. Cleaning is required throughout the kitchen, some areas are mentioned below:-below/around the dishwashing area-walk-in cooler floor and shelves-back storage area floor and shelves-area near/around cooking equipment in front.
- 23. Is the facility maintained in a clean and sanitary condition?
- Risk Management Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Update- Handwashing sink was not operational; repairs are not done yet. The handwashing sink in the back prep area was not working. Staff stated that the piping had been damaged during a delivery, as the sink is located near the delivery area. An alternate handwashing sink was available approximately 6-7 steps away from the back prep area, which staff were using in the meantime.Please get this repaired as soon as possible.
- 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?
- Update- Gap still observed under the delivery door. Gap observed under back delivery door. Please seal the gap.
- 23. Is the facility maintained in a clean and sanitary condition?
- Update- cleaning still pending. Develop and implement cleaning and sanitation schedule for the kitchen and front area. Cleaning is required throughout the kitchen, some areas are mentioned below:-below/around the dishwashing area-walk-in cooler floor and shelves-back storage area floor and shelves-area near/around cooking equipment in front.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink in the back prep area was not working. Staff stated that the piping had been damaged during a delivery, as the sink is located near the delivery area. An alternate handwashing sink was available approximately 6-7 steps away from the back prep area, which staff were using in the meantime.Please get this repaired as soon as possible.
- 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?
- Gap observed under back delivery door. Please seal the gap.
- 23. Is the facility maintained in a clean and sanitary condition?
- Develop and implement cleaning and sanitation schedule for the kitchen and front area. Cleaning is required throughout the kitchen, some areas are mentioned below:-below/around the dishwashing area-walk-in cooler floor and shelves-back storage area floor and shelves-area near/around cooking equipment in front.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of beef stored in insert of warmer was 51 CRequirement:Ensure that perishable foods are stored at 60C or higher during hot holding.Beef was reheated before storing back in the warmer.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Tap at hand washing sink in back prep area was leaking.Requirement:Repair the tap to stop leakage.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 50 ppm in both sani- pails located in prep areas.Requirements:Ensure that concentration of quat is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of beans stored in the warmer was 53C.Requirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Beans were reheated before storing back in the warmer at 60 C and higher.
- 23. Is the facility maintained in a clean and sanitary condition?
- Caulking on wall in dish washing area was dirty and worn out.(Repeat violation from previous inspection)Requirement: Replace caulking on the wall.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in two sani-pails located in front and back prep areas.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw fish was stored along with precooked fish in upright freezer.Requirement:Ensure that raw fish/meat is stored apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop handle was kept in the shredded cheese located in insert of prep cooler.Requirement:Keep scoop handle out of food to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of canned beans stored in the warmer without reheating was 43C.Requirement:Ensure that canned beans are reheated to 74 C before storing in the warmer at 60 C and higher.Beans at 43 C were discarded,
- 23. Is the facility maintained in a clean and sanitary condition?
- Caulking on wall in dish washing area was dirty and worn out.(Repeat violation from previous inspection)Requirement: Replace caulking on the wall.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in prep areas .Requirement: Provide ready to use sanitizer solution for the surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Pineapple was left in the can after opening located in one of the prep coolers.Requirement:Transfer food to glass/plastic/stainless steel containers after opening the can.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of rice stored in double inserts in the warmer was 51 C.Requirement:- Ensure that rice are stored at 60 C and higher during hot holding.- Rice were reheated before storing back in the warmer.Temperature of the unit was raised .
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine during sanitizer cycle measured 0 ppm.Requirement:- Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.- Machine was primed and 100 ppm concentration of chlorine was achieved during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Paper dispenser located at hand washing sink in front prep area was empty.b) No soap was provided at hand washing sink in back prep area.Requirement:a) Provide paper towels in the dispenser.b) Provide soap at the hand washing sink.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of dirt on rubber gasket of small white freezer located in front prep area.b) Caulking on wall in dish washing area was dirty and worn out.Requirement:a) clean the rubber gasket.b) Replace caulking on the wall.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in sanitizer solution of pail located in back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen shrimp were kept in standing water in a bin for thawing in sink basin.Requirement:Thaw frozen shrimps under running cold water.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Paper dispenser located at hand washing sink in back prep area was empty. (Repeat violation from previous inspection).b) Hand washing sink in back prep area was blocked with a bin of frozen shrimps kept for thawing in standing water in the sink basin.Requirement:a) Provide paper towels in the dispenser.b) Ensure that hand washing sink is available for use all the time and it must not be blocked.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in Sani -pail located in back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw beef was stored along with bread in one upright freezer.Requirement:Store raw beef apart from any other food to prevent cross contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Scoop handle was kept in salsa stored in insert of prep cooler.b) Staff's bag was kept on cans of Nestea and jacket was touching vitamin water bottles in back storage area.Requirement:a) Store scoop handle out of food: vertically with handle up to prevent contamination.b) Store personal and miscellaneous items separately from food/drinks to prevent contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of beef stored in insert of hot holding unit was 54 C.Requirement: Ensure that perishable foods under hot holding area stored at 60 C and higher.Beef was reheated to 74 C before storing back in the warmer.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- a) No test strips were provided to verify concentration of chlorine during sanitizer cycle of dish washer.b) No test strips were provided to verify concentration of quat in sanitizer solution for the surfaces.Requirement:a) Provide chlorine test strips.b) Provide quat test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper dispenser located at hand washing sink in back prep area was empty. Paper roll was kept on prep counter.Requirement:Provide paper towels in the dispenser.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt, food debris and grease under and between cooking equipment(Repeat violation from previous inspection)Requirement:Clean the above noted areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Gap at the bottom of back exterior door, which could allow entry of pests/vermin.(Repeat violation from previous inspection)Requirement:Seal the gap at the bottom of the back door.
- 23. Is the facility maintained in a clean and sanitary condition?
- Dirt, debris and grease under and between cooking equipment(Repeat violation from previous inspection)Requirement:Clean the above noted areas.
- 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?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Oil and pop cans were stored directly on floor in back storage area.Requirement:Store food/drinks at least 15 cm off the floor.
- 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?
- Gap at the bottom of back exterior door, which could allow entry of pests/vermin.Requirement:Seal the gap at the bottom of the back door.
- 20. Do food handlers at the facility have adequate food safety training?
- No person holds safe food certificate.Requirement:At least one person having care and control of food establishment must hold safe food certificate.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Dirt, debris and grease under and between cooking equipmentb) Dirt buildup on baseboard of wall located in dining area.c) Dirt and debris on floor in dish washing area.Requirement:Clean the above noted areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?