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The Industrial Sandwich

A - 7005 6 Street SE Calgary AB T2H 2R8 · Food - General

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine (bleach) sanitizer solution in the spray bottle, initially prepared for use in the kitchen was tested at 0 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is periodically checked.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of food in one of the hot holding unit was measured at 52.7 degrees Celsius using the probe thermometer. Operator adjusted the temperature dial to increase temperature. Temperature measured at 60.4C during inspection.- As discussed, ensure hot holding temperature is maintained at 60 degrees Celsius or above at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of food debris and grease was noted on and around the fryer table.- Thoroughly clean and sanitize all affected areas, including hard-to-reach corners.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was using a bleach sanitizer in their kitchen, measured at more than 200ppm and cleaning cloths were stored on counters. As discussed, mix bleach sanitizer at a proper concentration (ex: 2mL in 1L water) and verify it with chemical testing strips. Additionally, store all cleaning cloths in a container of sanitizer during use.See https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf