Skip to content
Loading map…

The Corona Butcher Ltd.

1840 36 Street SE Calgary AB T2B 0X6 · Food - General

4 inspections

  1. Demand Inspection

    0 infractions

  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 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. Concrete flooring throughout the facility (main kitchen, walk-in coolers, dry storage area) was rough and had no sealed finish. - Apply a finish to seal the concrete flooring in the kitchen to facilitate cleaning and sanitization.2. The floor leading to the drain in front of the smoker was not adequately sloped to drain water which resulted in the formation of standing water pockets. - Remediate the slope of the drainage system so dirty water can drain easily and completely.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the smokers and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. The area (grease interceptor room) between the walk-in freezer (not in service) and the dry storage room was cluttered with a variety of items. - Organize the above mentioned area and the dry storage room and ensure maintenance items are separated from food equipment.
  4. Demand Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. The cured meat products' recipes were not available.2. No visible temperature and time logs for smoked products.3. No visible logs for fermented products that should include nitrite ppm, salt%, fermentation temperature and time, final pH and time to achieve pH drop, degree-hours calculation, drying temperature, drying time, humidity of fermentation chamber and drying room, and final water activity measurements for dried sausages stored and/or sold at room temperature.- Complete the above-mentioned requirement and provide the paperwork to Environmental Public Health, Alberta Health Services.
    • 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. Shelves in the walk-in freezer and walkin coolers appeared rusty.- Ensure to replace the shelving units so that they are smooth, easily cleanable and impervious to moisture.2. Concrete flooring throughout the facility (main kitchen, walk-in coolers, dry storage area) was rough and had no sealed finish. - Apply a finish to seal the concrete flooring in the kitchen to facilitate cleaning and sanitization.3. The surfaces of shelves in the dry storage area were worn. - Apply a new finish to the surface of the dry storage shelves so that they are smooth, easily cleanable and impervious to moisture.4. The floor leading to the drain in front of the smoker was not adequately sloped to drain water which resulted in the formation of standing water pockets. - Remediate the slope of the drainage system so dirty water can drain easily and completely.5. The top surface of countertop by the hand washing sink was lifting creating uneven and potentially unsanitary surface. This condition can allow the accumulation of water, debris underneath the surface. - Repair the countertop.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of dirt and debris throughout on floors and walls under and/or behind the smokers and in hard-to-reach areas. - Thoroughly clean and sanitize the food establishment floors and walls, including hard-to-reach areas. 2. The area (grease interceptor room) between the walk-in freezer (not in service) and the dry storage room was cluttered with a variety of items. - Organize the above mentioned area and the dry storage room and ensure maintenance items are separated from food equipment.