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The Burger Federation

6502J - 2000 Airport Road NE Calgary AB T2E 6W5 · Food - General

2 inspections

  1. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Top layer of cartons of milk in the front display cooler measured 9C. Do not over stock perishable foods out of the cold zone. Store cold perishable foods at 4C or lower.**July 27, 2023: Milk and other perishable foods in the display cooler ranged 9-10C. Please adjust temperature and ensure all cold perishable foods are stored at 4C or lower.2) Bags of poutine cheese were stored at room temp; temp of cheese measured 30-32C (all destroyed). Please store perishable foods at 4C or lower, or 60C or higher.**July 27, 2023: repeating violation (corrected)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the bar hand snk was empty. Please restock.**July 27, 2023: repeating violaton (corrected)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A used knife was stored in the gap between a sandwich cooler and prep counter. This is not a sanitary area - wash utensils as needed and store in a sanitary manner.**July 27. 2023: repeating violation (corrected)
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Top layer of cartons of milk in the front display cooler measured 9C. Do not over stock perishable foods out of the cold zone. Store cold perishable foods at 4C or lower.2) Left prep line cooler: perishable foods/sliced deli meat stored in drawer units measured 9C; perishable foods stored in top inserts measured 11C (pH of guacamole tested pH 4.5). Please store cold perishable foods at 4C or lower.3) Bags of poutine cheese were stored at room temp; temp of cheese measured 30-32C (all destroyed). Please store perishable foods at 4C or lower, or 60C or higher.4) Right prep line cooler: perishable foods such as milk, breaded chicken stored in drawers measured 8-10C; cheese in top insert measured 8C. Repair/adjust temp so perishable foods are stored at 4C or lower.5) An open box of raw bacon was left unattended on the prep counter at room temp; temp 16-17C. Do not multi-task - please place perishable foods back into cooler when large orders come in.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the bar hand snk was empty. Please restock.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if the person in care of control of the kitchen was certified in a recognized food safety course. Please submit food safety certificates.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) A used knife was stored in the gap between a sandwich cooler and prep counter. This is not a sanitary area - wash utensils as needed and store in a sanitary manner.2) Perishable foods stored in the drawers of the left prep line cooler measured 9C, while the foods in top inserts measured 11C. Please repair cooler so it can maintain perishable foods at 4C or lower.3) 4) There was an accumulation of old/dried food debris in the left prep line cooler under the drawers. Please clean.