Skip to content
Loading map…

The Blue Store - Food

1344 9 Avenue SE Calgary AB T2G 0T3 · Food - General

5 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution measured over 1000ppm. Maintain the concentration of bleach between 100-200ppm to safely and effectively sanitize surfaces. The operator remade the solution and measured 200ppm at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic container without a proper handle were used as a scoop and stored inside the rice, flour and sugar bulk container. Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the plastic container from the bulk supply at the time of the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food equipment was not fully submerged in the sanitizer solution when manually washing dishes. Food equipment must be fully submerged for 2 minutes to ensure it is sufficiently sanitized. The operator filled the compartment with more sanitizer solution at the time of the inspection.
    • 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?
      • ***Oustanding violation - noted February 25, 2025***Pest monitoring checklist printed.- Record the monitoring checklist monthly
  3. Risk Management Inspection

    2 infractions

    • 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?
      • Pest monitoring checklist printed.- Record the monitoring checklist monthly
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood, behind the cookline, and in between the cooking requirement (fryers and stove) were covered in grease and dust.- Clean the areas
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared.- Mixed a 100ppm sani bucket.Ensure a sanitizer is prepared during operation
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Hot water was used as sanitizer dishwashing, but the water temperature was not able to maintain at or higher than 77C.- Use chemical sanitizer Facility opted to use 100 ppm bleach.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available. - Obtain test strips.
    • 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?
      • The back door was open without insect screen to prevent entry of pest.- Install insect screen.A fly was spotted in the kitchen, and unsure what pest control monitoring plan was in place.- Remove pest and ensure an active pest monitoring program is in place and record a monthly report.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • sushi rice is being prepared and mixed with vinegar, but the operator was not familiar with pH and if the the pH test paper/machine.- Obtain pH test paper/machine to confirm the sushi rice pH of 4.6 or lower.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Operation has expanded, including deep frying chicken, tempera, rice boxes with protein, sushi rolls, against the permit restriction of "intermediate food handling only"- Permit restriction update required, operator must inform inspector when there is a change of operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ventilation hood, behind the cookline, and in between the cooking requirement (fryers and stove) were covered in grease and dust.- Clean the areas
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Ice cream serving counter expanded to near the entrance by the sidewalk without approval. No handwashing sink available.- Stopped serving immediately. Operation is not permitted until approval and a handwashing station installed.
  5. Monitoring Inspection

    0 infractions