Sun Island Eatery
31 Sunmills Drive SE Calgary AB T2X 2W6 · Food - General
7 inspections
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 10 ppm in sani pail located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of bar cooler was 8CRequirement:Ensure that temperature of the cooler is maintained at 4C or less.Temperature was adjusted during inspection.
- 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?
- Cleaning clothes were kept on prep counter after use in the kitchen.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Corn was left in the can after opening located in the kitchen.(Repeat violation from previous inspection)Requirement: Transfer food to glass/stainless steel/plastic containers after opening the can.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Frozen meat was being thawed in standing water in a bin.Requirement:Thaw frozen meats by any of the following approved methodsa) In the coolerb) under running cold waterc) by heating in the microwaveMeat was moved to the cooler during inspection.
- 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?
- Cleaning clothes were kept on prep counter after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- a) Several food containers containing cooked meat were kept uncovered in glass door cooler in the kitchen.b) a container of chopped mushrooms was kept inside uncovered cut broccoli in glass door cooler in the kitchenRequirement:a) Keep food covered to prevent from cross contamination.b) Do not store food container inside uncovered food to prevent from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Oyster sauce was left in the can after opening located near the grill.(Repeat violation from previous inspection)Requirement: Transfer food to glass/stainless steel/plastic containers after opening the can.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Bowls without handles were provided in flour bulk bins to scoop flour.b) There was heavy flour buildup on these bowls.Requirement:a) Provide scoops with handle to prevent contamination of flour.b) Use clean scoops in bulk bins.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of spring rolls stored in a basket on the counter without temperature control was 21.8 C.Requirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.Spring rolls were discarded.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Rubber bin in use to store cooked meat was broken.b) Spice containers located at spice cart had heavy food buildup.Requirement:a) Do not use broken/damaged dishes or utensils to handle food.b) Use clean containers to store spices.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Heavy food and dirt buildup on cooking equipment.b) Dirt and debris under and behind cooking equipmentRequirement:Clean the above noted areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Oyster sauce was left in the can after opening located in the cooler.(Repeat violation from previous inspection)Requirement: Transfer food to glass/stainless steel/plastic containers after opening the can.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink located in the kitchen was blocked with a basket kept in the sink basin.Requirement:Ensure that hand washing sink is available for use all the time and must not be blocked.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
7 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 front beverage prep area.Requirement:Provide ready to use sanitizer solution for surfaces.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Chopped onion container was stored in uncovered bean sprouts located in glass door cooler.Requirement:Do not store food container in uncovered food to prevent contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- a) Raw meat was stored along with other foods: peas, noodles in two chest freezers.b) Scoop handle was stored in ice of ice machine.d) Flour bag was left open after usee) Fried dace with salted black soyabean was left in the can after opening, coconut milk was left in the can after opening located in the cooler.Requirement:a) Store raw meat apart from any other food to prevent cross contamination.b) Store scoop handle outside of ice to prevent contamination. Scoop can be stored vertically with handle up.c) Keep flour bag tightly closed after use or transfer flour to a bin after opening.d) Transfer food to glass/stainless steel/plastic containers after opening.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Knives were stored in the gap between prep table and back of prep cooler. This area cannot be adequately cleaned and sanitized.(Repeat violation from previous inspection)Requirement:Store knives in sanitary way in a clean container not in this gap to prevent contamination.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- a) Single use plastic cans were cut from top and reused in the kitchen for storage.b) A bin and a pot were stored in front of staff washroom.Requirement:a) Discard single use containers after each use.b) Store bins and pots in a clean place away from washroom.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Heavy dirt buildup on chest freezer lid located near back door.b) Heavy dirt buildup on cart located near back door.b) Dirt buildup on staff washroom door.c) Several extra items not required in daily operation were stored in the facility making place clutter.d) Staff washroom was filthy.Requirement:a) Clean the above noted areas and equipment.d) declutter the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Bulk bins located in the kitchen were sticky and dirty.b) Door handles of coolers were sticky and dirty.(repeat violation from previous inspection)Requirement:Clean the above noted areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Knives were stored in the gap between prep table and back of prep cooler. This area cannot be adequately cleaned and sanitized.Requirement:Store knives in sanitary way in a clean container not in this gap to prevent contamination.
- 09. Are chemicals stored and handled in a safe manner?
- Concentration of chlorine in all three pails located in the kitchen was so high that test strip faded right way after dipping in the solution.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of rice transferred half an hour ago from cooler, just warmed up in the microwave and stored in the warmer was 32C.Requirement:Ensure that cold food is reheated to 74C before storing in the warmer at 60 c and higher.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Bulk bins located in the kitchen were sticky and dirty.b) Door handles of coolers were sticky and dirty.Requirement:Clean the above noted areas and equipment.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 50 ppm in sanitizer solution of pail located in front area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Oyster sauce was left in the can after opening.Requirement:Transfer oyster sauce to glass/plastic/stainless steel container after opening.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) No paper towels were provided at hand washing sink in front area.b) Paper dispenser was empty at hand washing sink located in the kitchen.Requirement:Provide paper towels at hand washing sinks.
- 23. Is the facility maintained in a clean and sanitary condition?
- a) Accumulation of food debris on spice cart.b) Dirt buildup on plastic pallet being used to store sugar bags in the kitchen.Requirement:Clean the above noted areas and equipment.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?