The Street Eatery
890 4 Avenue SW Calgary AB T2P 0K4 · Food - General
6 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Ready-to-drink beverages were stored directly on the floor and positioned under raw meat products in the walk-in cooler.Items on the floor are exposed to contamination from splash, mop water, and foot traffic; they’re also at risk of damage and pest contact. As well storing ready-to-eat (RTE) items under raw meat creates a cross-contamination hazard through drips or leaks.Move all food and beverages at least 15 cm (6 inches) off the floor on clean, durable shelving or racks.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical bottles, including the surface sanitizer bottle were unlabeled.Please ensure that all chemical bottles including the surface sanitizers are labeled such that the contents can be identified and safely used.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A bowl containing a blue bag with raw chicken was observed thawing at room temperature.The chicken was moved to the cooler to safely thaw at the time of the inspection. Thawing at room temp can hold food in the danger zone (4°C – 60°C), promoting rapid pathogen growth. As well the outside of the food item may warm while the center remains frozen, making it unsafe to consume.Please ensure raw meat is thawed using a safe and approved method:1) Under refrigeration at a temp of 4°C or below. 2) Under cold running water with continuous flow. 3) As part of the cooking process. 4) In a microwave only if followed by immediate, continuous cooking to required internal temperature (74°C).
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The west side hand washing sink was not fully stocked as the paper towel dispenser was empty.Refill the paper towel dispenser immediately and ensure all hand sinks are always fully stocked with liquid hand soap, single-use paper towels, hot and cold running water to facilitate proper hand washing by food handlers.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulated food debris, grease, and dust in hard-to-reach areas such as under the cook line, under shelving, and under other equipment.Pull equipment out to conduct a deep clean: scrape, degrease, wash, rinse, and sanitize floors, walls, and equipment legs/casters. Please keep the facility in a clean and sanitary state hereafter.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Cockroach activity has decreased in the facility. Only a very few cockroaches were observed on glue board traps. Please continue to work with the contacted pest control company to abate the pest issue.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Risk Management Inspection
1 infraction
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- A few cockroaches were observed on monitoring glue boards. Holes that were noted by the pest company have been sealed to prevent entry. Recommend increasing frequency of service by the professional pest control company and following all of their recommendations to abate the pest issue.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Monitoring Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used as bulk scoops for various dry ingredients. Please replace all bowls with scoops that are equipped with a handle to protect from contamination.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. It was observed that the sanitizer concentrate bucket was empty.Staff on-site were unaware of how to switch the sanitizer buckets. Staff were instructed to manually dishwash/sanitize all dishes until someone can come on-site and fix the dishwasher. Please service the dishwasher such that it is sanitizing at 100ppm.
- 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 located in the front service area was not stocked with liquid hand soap and the paper towel was not in a dispenser. Please ensure that all hand washing sinks are stocked with liquid hand soap, paper towel in a proper paper towel dispenser, and hot/cold running water to facilitate proper hand washing by staff.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- 1) One dead adult cockroach was observed on the top of the empty dishwasher sanitizer bucket. 2) Multiple dead cockroaches in various life stages were observed on a monitoring glue board behind the rolling cart by the walk-in cooler.The facility has a monthly pest control program with a professional company, reports were provided via email after the inspection. Recommend increasing frequency of service by the professional pest control company and following all of their recommendations to abate the pest issue.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Blue tape was observed on the sides of the white chest freezer. Please remove the tape as it is not a cleanable surface and can harbour bacteria and dirt.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas had a build up of dust, debris, and grime:- The floor and walls under and behind the two-compartment sink and mechanical dishwasher. - The ceiling air vent above the two-compartment sink, - The wall by the front two-compartment preparation sink. Please clean the indicated areas and add to a regular cleaning schedule.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Initial Inspection
0 infractions