Tambayan Ni Kabayan
C - 520 13 Street N Lethbridge AB T1H 2S5 · Food - General
12 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cooked fish was on the display table and moved to cooler during inspection. Operator stated it was recently cooked. High risk foods must be temperature controlled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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?
- There is a steady leak coming from the hot side of the dishwashing tap that must be repaired.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
4 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Packaged pork chicharon were observed on display for sale at room temperature. The product labels included only a name, phone number, and ingredient list, with no indication of an approved source or confirmation of shelf stability. Items were voluntarily removed from sale during the inspection, as the operator was unable to verify that the products originated from an approved source or that they were shelf stable.Fried chicken skin that was produced at the facility was stored at room temperature. There were a few pieces that appeared to have feathers. Operator could not verify the chicken was from an approved source, or that it was shelf stable, and voluntarily removed them from retail.Frozen chicken feet were observed in a deep freezer; owner was advised to provide invoice showing these are from an approved source.Seven flats (30) of eggs were observed in the back area at room temperature. Some eggs were visibility dirty. Uninspected eggs cannot be used or sold in a permitted food facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer measured 0 ppm chlorine and was remixed during the inspection to 100 ppm. This is a reoccurring violation.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Meat buns were being sold on the retail shelves from previous day and were discarded during the inspection by the operator. High risk food products must have temperature control.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There is a steady leak coming from the hot side of the dishwashing tap that must be repaired.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach 0ppm in spray bottle during inspection. Operator made new solution for surface sanitizing.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- High risk foods were being stored at room temperature upon inspection. Operator moved this food to the cooler. Discussed holding all high risk foods hot or cold, or holding at room temperature for 2 hours then discarding.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dishwashing sinks are not draining properly. Plumber has been called for repairs. This is not affecting the hand wash stations.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- There are frozen food items that are from Calgary that does not appear to have a food handling permit/is not from an approved source. Remove these products from retail until you can provide confirmation that they are from an approved source.
- 09. Are chemicals stored and handled in a safe manner?
- Two bottles of chlorine sanitizer were in bottles not labelled. This was corrected during the inspection. Ensure all chemicals are properly labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Some eggs, and sauces labelled refrigerate after opening (ketchup & relish) were out left out from the previous night. Do not leave these foods out at room temperature. Removed during inspection. This has been previously discussed.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Operator attempted to phone product supplier with no success. Because you cannot verify these products are from an approved source, they cannot be sold at your facility.Operator removed from shelves and will get back to the inspector.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Ketchup was left on the counter at room temperature and moved to the fridge during the inspection. Read sauce labels as many must be refrigerated once opened. This is a reoccurring violation.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no chlorine test strips available to ensure proper concentration for sanitizer concentration for spray bottle and dishwashing. Obtain test strips.June 4th: Owner stated that test strips were ordered this week and have not arrived.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine spray was >200 ppm and was diluted during inspection. Ratio needed = 1/2 teaspoon of unscented bleach : 1 litre of water.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoop was stored in bulk flour and was removed during inspection. Do not store scoops directly in food.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sauces (mayo, spicy mayo, ketchup, mustard, fish sauce, etc.) are taken out from the cooler and stored at room temperature for each day. Directed operator to always check the labels as many say, "refrigerate after opening". Operator removed the sauces and was to discard them.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- There are no chlorine test strips available to ensure proper concentration for sanitizer concentration for spray bottle and dishwashing. Obtain test strips.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Eggs being used in the kitchen did not have documentation to prove source. Advised operator to stop using eggs until documentation for grading can be provided.
- 02. Is all food in this facility from an approved source and/or properly labelled?