The Big Cheese Poutinerie
207 10 Street NW Calgary AB T2N 1V5 · Food - General
4 inspections
- Demand Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap available at the handwashing station in the front. - A handwashing sink must always be supplied with liquid soap and paper towels in dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Observed back-up at the preparation sink when running the water at the 2 -compartment sink. Address the issue immediately or facility must stop operating until the issue is resolved.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The concentration of Quat sanitizer in sanitizer bucket and dishwashing sink was measured at 10 ppm. Staff noted the sanitizer dispensed from the wall mounted dispenser was diluted further. - Quat sanitizer must be used at 200 ppm. The sanitizer from the wall mounted dispenser was measured at 400+. Facility and staff must ensure to verify the sanitizer solution and dilute to 200 ppm.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap available at the handwashing station in the front. - A handwashing sink must always be supplied with liquid soap and paper towels in dispenser.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The gravy in the steam table was measured around 22C. The gravy was instructed to reheat above 74C immediately.Ensure the steam table is able to maintain foods over 60C prior to placing foods. The food must be rapidly reheated above 74C before placing it in the steam table.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions