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The Turkish Rotisserie

42 - 2770 32 Avenue NE Calgary AB T1Y 5S5 · Food - General

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Heat on the vertical broiler unit in the front was turned off. Meat cone was rotating slowly, and probe temperature was measured at 51.5C. Operator turned on the heat and temperature was measured 62C during the inspection.- Ensure high risk foods are maintained at proper temperature of 60C or above for hot holding at all times.
  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two opened metal cans were stored in the line cooler. Operator voluntarily transferred food item to food-grade containers during inspection.- Make sure once canned food item is opened, food should then be transferred to a food-grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food buckets were stored directly in front of the mop sink. Please do not store food/food equipment within 5 feet of open mop sink.- Relocate all clean dishes and utensils away from mop sink area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple food items including but not limited to sliced lettuce, onions, tomatoes, cabbage, sauces, etc. were measured at 23.1 degrees Celsius. All food items were discarded during inspection.- Ensure food items under refrigeration are maintained at or below 4 degrees at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front prep line cooler temperature was measured at 26.2 degrees Celsius during inspection. Technician onsite to do repairs.- Please ensure prep line cooler is repaired to maintain temperature at or below 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils (strainers, whiskers, skewers etc.) were stored in an insanitary way above the wash basin of 3-compartment sink.- Ensure utensils are stored in a safe and sanitary manner to avoid potential contamination.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottle measured significantly greater than 1000 ppm. - Operator remade the sanitizer solution and tested at 100 ppm.**Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed throughout the facility. **Ensure cleaning cloths are submerged in sanitizer solution at all times if reusing or discarded after each use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Empty pans on a rack were observed outside the back door at the time of inspection. - operator stated that pans are used for baking bread. **All food processing must be performed inside the premises to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An empty pan rack was observed outside the back door during inspection. - Operator moved the pan rack inside the facility. **Do not store pans or any other food equipment outside the premises.
    • 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?
      • Operator mentioned that they open the back door during the day due to high indoor temperatures.**Ensure back door remains closed at all times to prevent potential pest entry or install a properly fitted screen door.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Following refrigeration units are not able to maintain an ambient temperature of 4°C or below: - Prep cooler beside the hot holding unit measured 7°C. - Black cooler with sliding doors measured 7°C. - Cooler beside the hand sink measured 7.4°C.**Ensure all refrigeration units maintain an ambient temperature of 4°C or below at all times to prevent bacterial growth in high-risk food items.