The Desert Pita & Grill
109 - 5303 68 Avenue SE Calgary AB T2C 4Z2 · Food - General
10 inspections
- Demand Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Improper glove use was observed during the inspection. - Ensure to change gloves in between tasks. Guidelines For Proper Glove Use in Food Establishments: “No Bare Hands” sent via email.
- 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Demand Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Improper glove use was observed during the inspection. - Ensure to change gloves in between tasks. Guidelines For Proper Glove Use in Food Establishments: “No Bare Hands” sent via email.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water was available in the facility. - Ensure hot water is available at all times for dishwashing and handwashing.
- 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
5 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?
- The staff member was cutting the leftover frozen cone from previous day.- The cones were discarded.- Left over cones must be cooked to an appropriate temperature, cool it down and save it in the cooler for future use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A box of oranges and potatoes were stored on the floor in walkin cooler and hallway respectively. - Store all food items 6 inches above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese temperature measured to be at 15C.The cheese was discarded during inspection.- Ensure to keep the high-risk food stored in prep cooler below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The staff members were not able to explain the appropriate dishwashing procedure, the staff was only washing the dishes with soap and not sanitizing with approved sanitizing solution.- The staff was educated about the use of two compartment sink for washing and sanitizing the food equipment.- The facility had a two compartment dishwashing poster onsite posted on the wall.
- 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
- 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?
- Demand Inspection
5 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?
- The staff member was cutting the leftover frozen cone from previous day.- The cones were discarded.- Left over cones must be cooked to an appropriate temperature, cool it down and save it in the cooler for future use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A box of oranges and potatoes were stored on the floor in walkin cooler and hallway respectively. - Store all food items 6 inches above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese temperature measured to be at 15C.The cheese was discarded during inspection.- Ensure to keep the high-risk food stored in prep cooler below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The staff members were not able to explain the appropriate dishwashing procedure, the staff was only washing the dishes with soap and not sanitizing with approved sanitizing solution.- The staff was educated about the use of two compartment sink for washing and sanitizing the food equipment.- The facility had a two compartment dishwashing poster onsite posted on the wall.
- 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
- 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?
- Demand Inspection
5 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?
- The staff member was cutting the leftover frozen cone from previous day.- The cones were discarded.- Left over cones must be cooked to an appropriate temperature, cool it down and save it in the cooler for future use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A box of oranges and potatoes were stored on the floor in walkin cooler and hallway respectively. - Store all food items 6 inches above the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese temperature measured to be at 15C.The cheese was discarded during inspection.- Ensure to keep the high-risk food stored in prep cooler below 4C.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The staff members were not able to explain the appropriate dishwashing procedure, the staff was only washing the dishes with soap and not sanitizing with approved sanitizing solution.- The staff was educated about the use of two compartment sink for washing and sanitizing the food equipment.- The facility had a two compartment dishwashing poster onsite posted on the wall.
- 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 violation still exist****The violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
- 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?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- ** The violation still exists**The facility did not have food contact surfaces sanitizer.- The staff prepared 100ppm solution during inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand washing sink service area did not have hot water.- Repair the hand washing sink so it has hot/cold potable 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 violation still exists**Hand washing sink was wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The facility did not have food contact surfaces sanitizer.- The staff prepared 100ppm solution during inspection.
- 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?
- Food handling permit was expired and not displayed in the facility.- Display the valid FHP at conspicuous place.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hand washing sink was not draining properly and wobbly/unstable when in use.- Ensure to repair the sink and ensure that it is secured and sealed with wall.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizing solution concentration measure to be more than 200ppm.- Operator discarded most of the solution from the bottle and diluted the leftover solution with water and concentration measured to be 100ppm.A document stating how to prepare an approved sanitizing solution sent via email.
- 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?
- Three leftover cones were saved in the freezer.The cones were discarded during the inspection.Always cook the cones to the end, complete the secondary step, cool it down and store it cooler or freezer for future use. Donair handling document is sent via email.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions