The Big Cheese Poutinerie
B - 738 17 Avenue SW Calgary AB T2S 0B7 · Food - General
7 inspections
- 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?
- The faucet for the two compartment sink was no longer attached.Repair the faucet to properly reattach.
- 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
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hot water available at the kitchen hand wash sink.Repair the sink to restore hot water.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The faucet for the two compartment sink was no longer attached.Repair the faucet to properly reattach.
- 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 was no cold water available at the two compartment sink. Hot water was not able to be turned off.Repair the sink. Ensure that both hot and cold water are available and that both are able to be turned on and off.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary ammonium test strips had expired and were water damaged.Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary ammonium test strips had expired and were water damaged.Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of grease, soil, and food debris under equipment on the cookline, under the food preparation table on the south side of the kitchen, on the floor under shelving in the walk-in cooler, on the ventilation canopy baffle filters, on walls, and on the ceiling.- Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal food temperatures of perishable food being held hot ranged from 35 to 46 degrees Celsius.Cooked chicken= 35 degrees CelsiusCooked sausage= 35 degrees CelsiusCaramelized onions= 46 degrees CelsiusEnsure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary ammonium test strips had expired and were water damaged.Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
- 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?
- There was a gap at the base of the front facility door.Ensure that conditions that allowed for the entry and harbourage of pests do not exist, including sealing entry points.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of grease, soil, and food debris under equipment on the cookline, under the food preparation table on the south side of the kitchen, on the floor under shelving in the walk-in cooler, on the ventilation canopy baffle filters, on walls, and on the ceiling.- Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
7 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal food temperatures of perishable food being held hot ranged from 35 to 46 degrees Celsius.Cooked chicken= 35 degrees CelsiusCooked sausage= 35 degrees CelsiusCaramelized onions= 46 degrees CelsiusEnsure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quaternary ammonium test strips had expired and were water damaged.Obtain quaternary ammonium test strips for verifying food contact surface sanitizer solution concentration.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hot water available at the kitchen hand wash sink.Repair the kitchen hand wash sink to restore the hot water.
- 15. Is the facility free of a pest infestation?
- Six dead mice were observed on glue board traps in the kitchen. One dead mouse was observed on an electrical outlet under a food preparation table in the kitchen. Mouse droppings were observed in cupboards in the front service area and in the basement. One dead cockroach was observed in a pest monitoring trap on the west side of the kitchen.- Retain the services of a professional pest control company to eliminate the mouse infestation and implement an ongoing integrated pest management program for the interior and exterior the food establishment. Provide documentation from the professional pest control company to an Alberta Health Services Public Health Inspector, indicating the mouse infestation is under control.- Remove and safely dispose of mouse droppings, mice and harbourage materials.- Clean and disinfect all surfaces contaminated by mouse excrement.
- 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?
- There was a gap at the base of the front facility door.Ensure that conditions that allowed for the entry and harbourage of pests do not exist, including sealing entry points.
- 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 was no cold water available at the two compartment dishwashing sink.Repair the two compartment sink to restore the cold water.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of grease, soil, and food debris under equipment on the cookline, under the food preparation table on the south side of the kitchen, on the floor under shelving in the walk-in cooler, on the ventilation canopy baffle filters, on walls, and on the ceiling.- Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.- Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?