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Sweet Rice Foods Inc.

4204 12 Street NE Calgary AB T2E 4P9 · Food - General

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet and plumbing line underneath the dishwashing sink was observed leaking at the time of inspection.- Please repair the leaks.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was initially prepared for use in the back kitchen. Spray bottle in the front service area was tested at 0 ppm. Operator prepared 100 ppm chlorine sanitizer (front) and 200 ppm quat sanitizer (back) during inspection. - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a food handler perform front service tasks and then directly handling food. Improper glove use was also noted.- Operator was advised to educate food handlers regarding handwashing before and after handling food and between tasks.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. Label for sanitizer spray bottle was not present. Operator relabeled bottle during the inspection.- All chemical bottles/containers are to be properly labeled as to its contents.2. Improperly stored chemicals were placed on the counter besides the dishwashing area.- Operator is to ensure to relocate chemicals away from food and utensil storage areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of frozen raw meat stored near the dishwashing sink were observed being thawed at room temperature. Temperature measured at -2.2C. Operator was instructed to immediately move raw meat inside the cooler.- THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils were placed inside the basin of the front handwashing sink. Operator removed utensils during inspection.- Ensure hand sinks are kept unobstructed for easy access to handwashing at all times.
    • 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?
      • Two dead mouse were observed on separate glue traps in the dishwashing area. Pest control records available at the time of inspection.- Make sure to remove dead mouse using appropriate methods and thoroughly clean and sanitize the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple floor mats were observed stored inside the basin of the 2-comp sink in the dishwashing area at the time of inspection. Operator informed floor mats were cleaned at this sink.- Discontinue this practice and ensure floor mats are cleaned in designated mop/utility sinks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cooking line utensils (scoops, tongs) were stored in dirty, stagnant, warm water.- Ensure to use ice baths, sanitizer for utensils/scoop storage OR use new/clean utensils after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a lot of clutter in the back kitchen area and mop sink room. Many food and miscellaneous items were noted and the area was disorganized. - Please remove/declutter/re-organize.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Initial Inspection

    0 infractions