strEATS West Springs Kitchen
3110 - 8561 8A Avenue SW Calgary AB T3H 0V6 · Food - General
4 inspections
- Monitoring Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Dust accumulation by ceiling diffuserThoroughly clean all areas and surfaces of the kitchen including hard-to-reach areas under and behind equipment.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Transparent nylon bags were used to line the food inserts before portion the food in the inserts.Remove the nylons.Previous violations:1. Transparent nylons were used to line the food inserts before portion the food in the inserts.Remove the nylons.2. Containers with no handles were stored in the bulk food containers.Obtain scoops with handles and ensure the scoops handles are not in direct contact with the bulk food.3. Rice scoops and utensils used to cook burger were stored at room temperature.Utensils were promptly washed in a dishwasher.Food particles left on serving utensils is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:a. stored in ice water between uses (4 degrees Celsius or below)b. stored in hot water between uses (60 degree Celsius or greater)c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs)d. continuously replace serving utensils with new utensils.Previous violation:Canned beverages were stored directly beneath the wastewater line in the customer area.Do not store food including beverages, food equipment or food service supplies directly beneath wastewater lines.
- 20. Do food handlers at the facility have adequate food safety training?
- Recurring violation:No food safety certificate was available.Previous violation:Owners of more than one food establishment did not have a separate manager with approved food safety training at this location.Complete an approved food safety course and provide certification.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep grooves were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Duct tapes were affixed on the door handle of the mini fridge adjacent the handwashing sink in the front preparation area.Fix the mini fridge door handle.2) Grease buildup was noted on the ventilation canopy filters.3) Deep grooves were noted on the prep cooler cutting boardsResurface or replace the cutting boards as needed.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Underneath the dishwasher was dirty and disorganized.2) The top, around, and edges of the dishwasher was accumulated with food debris.Thoroughly clean all areas and surfaces of the kitchen including hard-to-reach areas under and behind equipment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Transparent nylons were used to line the food inserts before portion the food in the inserts.Remove the nylons.2. Containers with no handles were stored in the bulk food containers.Obtain scoops with handles and ensure the scoops handles are not in direct contact with the bulk food.3. Rice scoops and utensils used to cook burger were stored at room temperature.Utensils were promptly washed in a dishwasher.Food particles left on serving utensils is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:a. stored in ice water between uses (4 degrees Celsius or below)b. stored in hot water between uses (60 degree Celsius or greater)c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs)d. continuously replace serving utensils with new utensils.Previous violation:Canned beverages were stored directly beneath the wastewater line in the customer area.Do not store food including beverages, food equipment or food service supplies directly beneath wastewater lines.
- 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?
- The was a gap at the back exit door. The weatherstripping was damaged.Replace the weatherstripping.
- 20. Do food handlers at the facility have adequate food safety training?
- Recurring violation:No food safety certificate was available.Previous violation:Owners of more than one food establishment did not have a separate manager with approved food safety training at this location.Complete an approved food safety course and provide certification.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Deep grooves were noted on the prep cooler cutting boards.Resurface or replace cutting boards.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in a spray bottle measured less than 100 ppm.Fresh 200 ppm quat sanitizer was prepared during the inspection. Replace sanitizer regularly as the concentration weakens with time and usage.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Canned beverages were stored directly beneath the wastewater line in the customer area.Do not store food including beverages, food equipment or food service supplies directly beneath wastewater lines.
- 09. Are chemicals stored and handled in a safe manner?
- Four spray bottles containing different chemicals were not labeled to indicate their contents.Unknown chemicals were discarded. Other chemicals were labeled during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Batter in the cold insulated food pan measured 15C.Batter was discarded. Replace insulated pans more frequently. Store perishable foods away from the temperature danger zone (4 to 60C).
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine sanitizer measured 0 ppm in the dishwasher.Repair the dishwasher and use chlorine sanitizer at 100 ppm. Until the dishwasher meets cleaning and sanitizing requirements, perform manual dishwashing procedures at the three compartment sink.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine sanitizer in the dishwasher was incorrectly tested with quat sanitizer test strips.Use chlorine test strips and monitor the dishwasher sanitizer concentration daily.
- 20. Do food handlers at the facility have adequate food safety training?
- Owners of more than one food establishment did not have a separate manager with approved food safety training at this location.Complete an approved food safety course and provide certification.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?