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The Big Box Family Entertainment Hub - Food

944 65 Avenue NE Calgary AB T2E 7L1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Olives were repackaged in a jar indicating "jalapenos".When repackaging food items, ensure that they are adequately labeled with food source information and best before dates.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Handwashing sinks in back-of-house kitchen (Next to Fryers and Next to Dishwasher) had slow drainage. Service the drains at the above noted hand washing sinks so that water is quickly drained from the basins. 2. Wall behind the cold preparation refrigerator was in disrepair: Dents, and chipping paint. Refinish the wall so that it is smooth, non-porous and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area behind the dishwasher was visibly soiled with grease and debris accumulation. 2. Inside surface of the ice machine had buildup. Clean and disinfect indicated areas.
  3. Demand Inspection

    0 infractions

  4. Demand 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?
      • Several ceiling tiles were missing. In the gaps, there was high amounts of dust noted which could blow inside the kitchen area.REQUIREMENT: Replace the missing ceiling tiles.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dispended QUAT Sanitizer concentration in pails was low at 100 ppm. Replenishing the solution only increased the concentration to 150 ppm; this appears to be an issue with the dispenser.REQUIREMENT: Service the dispenser and ensure it dispenses QUAT sanitizer at a concentration of 200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Several ceiling tiles were missing. In the gaps, there was high amounts of dust noted which could blow inside the kitchen area.REQUIREMENT: Replace the missing ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Pizza prep cooler lid was broken off. At the time of the inspection, it was being stored on the floor; this concern was corrected during the inspection.REQUIREMENT: Repair the lid to ensure it can be properly secured.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Light switches by the entrance to the kitchen appeared visibly grimy. White light switches were brown/grey in colour.REQUIREMENT: Clean and sanitize the switches, as well as all high-touch points.
  6. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Incorrect test strips were ordered. Chlorine testing strips were available to verify the concentration of QUAT based sanitizer.REQUIREMENT: Ensure matching testing papers are used to verify the sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the front handwashing sink was not located in a dispenser.REQUIREMENT: Place the bulk supply of paper towel in the dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • A sanitizer pail located at the front had caked-on debris at the bottom of the pail, indicating that the pail is not being properly cleaned or inspected for cleanliness after washing.REQUIREMENT: Ensure all food equipment and utensils are properly cleaned and inspected for cleanliness.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils are stored right beside the dishwashing sink along the washing side. Example includes tongs stored and positioned directly on top of the washing component of the dishwashing sink.REQUIREMENT: Reorganize the area. Ensure clean utensils are not stored directly on top or in close proximity to the washing sink.