The Khokha Hut
204A - 7171 80 Avenue NE Calgary AB T3J 0P6 · Food - General
4 inspections
- Risk Management Inspection
4 infractions
- 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?
- **The violation exists** The food handling permit was not displayed.- Ensure the food handling permit is posted in a conspicuous location at all times.
- 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 exists**Wall behind the front hand sink was observed to have a rough finish, with visible food stains noted on the wall.- Clean and refinish the wall behind the hand sink to ensure surface is smooth, durable, and easily cleanable.
- 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**Ceiling tiles were worn, with the surface paper peeling off and hanging, exposing the inner material. - Replace the ceiling tiles with smooth, impervious, moisture-resistant, and easily cleanable tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- **The violation still exists**Air vents appeared dirty.- Clean the air vents in the kitchen.
- 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?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizing solution was not available during inspection. - Sanitizing solution should be available in the food handling area in labeled containers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Large pots and food items were stored on the floor in the kitchen.- Store food items at least 6 inches off the floor and in a sanitary manner.2. Scoops for bulk items were stored in the containers and were covered in product. - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.
- 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 was blocked with deep fryer.- Ensure to keep the sink clear for hand washing.
- 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?
- 1. The food handling permit was not displayed.- Ensure the food handling permit is posted in a conspicuous location at all times.2. The operator is conducting extensive food handling activities contrary to the approved intermediate food handling designation.- The permit conditions have been updated accordingly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall behind the front hand sink was observed to have a rough finish, with visible food stains noted on the wall.- Clean and refinish the wall behind the hand sink to ensure surface is smooth, durable, and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ceiling tiles were worn, with the surface paper peeling off and hanging, exposing the inner material. - Replace the ceiling tiles with smooth, impervious, moisture-resistant, and easily cleanable tiles.
- 23. Is the facility maintained in a clean and sanitary condition?
- Air vents appeared dirty.- Clean the air vents in the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Staff members were observed eating near food preparation area in the back kitchen at the time of inspection.- Designate separate break area for staff to consume food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Foods in the prep line cooler were not covered.- Cover all foods to prevent contamination.2. Large pots and food items were stored on the floor in the kitchen.- Store food items at least 6 inches off the floor and in a sanitary manner.3. Scoops for bulk items were stored in the containers and were covered in product. - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.4. Personal items (cellphones, water bottles) were stored on food preparation tables and prep cooler in the kitchen.- Store personal items separately, away from food prep and storage areas.
- 09. Are chemicals stored and handled in a safe manner?
- Spray bottle containing chlorine (bleach) surface sanitizer was not labelled. - As discussed, all bottles and containers containing chemicals should be appropriately labeled.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Food containers (Tiffin's) containing cooked food were found on prep tables at room temperature. Temperature was measured at 28 degrees Celsius.- Obtain a hot holding unit/warmer.2. A half-full bucket of dough was measured at 9.4C. Food was moved to the cooler during inspection.- Operator is to ensure that items are stored at an appropriate temperature range: <4C or >60C.3. Perishable food items were double stacked on top of inserts and out of the cold zone in the prep cooler. Temperature measured between 8C-14C (destroyed). - Store foods directly in the cooler at 4C or lower.4. Metal bowl containing cooked eggplant curry was measured 44C (destroyed). Ensure that thoroughly cooked or reheated food is kept at or above 60 °C to avoid bacterial growth.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hand washing sink in the food preparation area was not easily accessible for hand washing purposes as it was obstructed with milk crates and trolley.- Do not store items in front of hand wash sinks.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Wall behind the front hand sink was observed to have a rough finish, with visible food stains noted on the wall.- Clean and refinish the wall behind the hand sink to ensure surface is smooth, durable, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Accumulation of food debris was noted on dough machine and on doors of the prep line cooler.- Please clean and include cleaning of all food equipment in regular cleaning schedule.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Initial Inspection
0 infractions