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The Social Kabob

263 - 200 Southridge Drive Okotoks AB T1S 0B2 · Food - General

13 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid for bulk food bin was observed to be cracked and sealant applied however sealant was not smooth and easily cleanable. **Replace lid.
  2. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid for bulk food bin was observed to be cracked and sealant applied however sealant was not smooth and easily cleanable. **Replace lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1) Walk in cooler shelving 2) Around the electrical box located on the floor across from the dish pit.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sauce and meat were observed thawing at room temperature. **Do not thaw food items at room temperature. Thaw in walk in cooler or under cold running water or in microwave and cook immediately. ***FOOD ITEMS WERE PLACED IN WALK IN COOLER.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1) Corner of the floor adjacent to the handwashing station. **CORRECTED.2) On top of the dishwasher. **CORRECTED. 3) Walk in freezer floor near the back. **OUSTANDING 4) Black shelving in the walk in cooler.**OUTSTANDING.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handles of scoops in bulk food were observed to be touching the food item. **Ensure handles of scoops are stored away from the food item. ***CORRECTED DURING THE INSPECTION.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hot water was turned off at the handwashing station due to a leak. **Repair.2) No paper towel in the dispenser of the handwashing station. **Ensure there is paper towel available. ***CORRECTED DURING THE INSPECTION.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1) Corner of the floor adjacent to the handwashing station.2) On top of the dishwasher. 3) Walk in freezer floor near the back. 4) Black shelving in the walk in cooler.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUATs test strips are expired. **OBTAIN NEW TEST STRIPS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy was observed to have a build up of grease. **CLEAN.
  9. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food handling was observed to be conducted without available food-grade sanitizer.Sanitizer was prepared during inspection. Ensure a food-grade sanitizer is available for use whenever food handling is being conducted.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A pot of frozen chicken in water was observed being stored directly on the floor in the kitchen.Ensure that food containers are not placed directly on the floor to prevent cross-contamination of food handling surfaces.
  10. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food handling was observed to be conducted without available food-grade sanitizer. Surfaces were observed being wiped using visibly stained cloths without available sanitizer. Sanitizer was prepared during inspection. Ensure that cloths used to wipe countertops are visibly clean and stored in sanitizer when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A box of onions was observed being stored directly on the floor.Onions were moved off the floor during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw chicken was observed being thawed in stagnant water.Chicken was moved into cooler during inspection. Thawing of frozen meat outside of refrigeration must be done under cold running water to ensure safe food temperatures are maintained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep cooler directly across from the cooking line was measured at an ambient temperature of 10C. Food items stored inside cooler were removed during inspection. Prep cooler ingredients to be moved into alternate cooler after one hour storage time. Adjust or repair cooler to ensure it can maintain a temperature of 4C or lower. Ingredients including cut vegetables were observed being stored in an ice well that was not properly filled.Ensure ice is sufficiently filled to maintain ingredient temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several scoops were observed being stored in bulk food containers with handles in direct contact with food.Store food scoops in a manner that reduces the potential for cross contamination.
  11. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A container of crispy salad topping, was observed being stored uncovered on a shelf beside and under the cooking area. The location of this food would raise concerns of potential contamination, especially if used as a ready-to-eat food. The container itself appeared to be a plastic bucket without evidence of suitability as a food-grade storage container. Container was replaced during inspection to one with a lid.2) Bags of bulk food were observed being stored directly on the floor.Food was moved during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large pot of curry was observed stored outside the cooler, measured at a temperature of 14.3C. Staff indicated that the curry had been cooked the night previous and had been cooling down in the large pot to portion later. The time at which this curry was likely held at unsafe food temperatures would allow for the growth of spore-forming bacteria that are not easily destroyed by cooking processes. Food was disposed of by staff during inspection. Foods must be cooled from 60C to 4C within 4 hours. Portion curries and other high-risk foods into smaller containers during initial cooling step to ensure they reach a safe food storage temperature more quickly. Ensure foods that are stored in the cooler/freezer while still cooling have lids partially removed. Consider acquiring an ice wand and/or using an ice bath to more rapidly cool large amounts of food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was measured at an initial concentration of 0ppm chlorine. The colour of the sanitizing solution suggested that it had significantly oxidized. New sanitizer was acquired during inspection, and the dishwasher was later measured at a concentration of 100ppm chlorine.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left out on prep surfaces. Used cloths left out can harbor bacteria growth. Inspector instructed operator to leave cleaning clothes in buckets of sanitizer water. This will prevent growth of bacteria in the cloths.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer tested at 400 ppm. Inspector instructed operator to dilute the concentration to 200ppm. Please use test strips to confirm 200 ppm of quat sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Raw chicken in walk-in cooler was stored above ready to eat foods such as lettuce. There is risk of cross contamination from the chicken to the ready to eat foods. 2) In the walk-in cooler, there was a bucket of peeled onions was stored directly on another bucket of peeled onions with no lid. The onions are not protected from contamination when there is no lid.Inspector had operator rearrange the walk-in cooler so raw meats are stored below ready to eat items. The onion buckets were covered with lids.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Ventilation area, specifically between two hood fans, has excessive buildup of grease. 2) Walls behind the fryer and cooking equipment have grease build up. 3) Mixer has buildup of food debris on the non-removable parts. Inspector instructed operator to clean the affected areas.