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The Food Chemist

156 58 Avenue SW Calgary AB T2H 0A2 · Food - General

7 inspections

  1. 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 floor boards are lifting or are in poor condition in the kitchen. Ensure these are replaced.
  2. Monitoring 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. The floor boards are lifting or are in poor condition in the kitchen. Ensure these are replaced.2. The shelving brackets/studs along the back wall near the coolers are made of raw wood. Paint or seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on ceiling, along baseboards and lower walls in the facility. Ensure these areas are cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer was not able to accurately measure temperature. - Obtain a functional probe thermometer that can measure between 0-100C.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared for the kitchen.Dirty cleaning rags were sitting on a cutting board.- Ensure a food safe sanitizer, ie 100ppm bleach solution, is prepared for the kitchen, and soak rags in while not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bucket of cooked wings and chicken breast were found stored at room temperature for more than 2 hours, internal temperature measured between 14-14.6C.- Discarded. Ensure high risk foods are stored below 4, and above 60C.The probe thermometer was not able to accurately measure temperature. - Obtain a functional probe thermometer that can measure between 0-100C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing faucet was broken that was difficult to turn water on and off.- Repair the faucet.
    • 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?
      • A valid food permit was not posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was not aware of the required cooking temperature of chicken wing. Education provided onsite.- Ensure additional training are provided, such as required temperature poster.https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 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 wallpaper adjoining the kitchen handwashing sink was peeled off and exposed to raw wood surfaces.- Refinish the wall.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine surface sanitizer solution was tested too strong >200ppm.- Ensure test strips are used to ensure concentration of chlorine sanitizer solution is measured 100ppm.- Staff was instructed on how to prepare chlorine sanitizer solution (1/2 teaspoon per 1 Litre of water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser missing for front hand wash sink.- Install a dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate to present to inspector at time of inspection.- Ensure you get a full food safety certificate prior.