TIV's Lechon
7 - 240 Midpark Way SE Calgary AB T2X 1N4 · Food - General
8 inspections
- Risk Management Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of cooked banana -yam wraps stored on the counter without temperature control was 25CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Staff was instructed to discard banana-yam wraps.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces.Requirement:Provide ready to use sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Temperature of the warmer located on right side in the kitchen was 45C and Internal temperatures of pork skewers stored in three trays were 37.6 C ,43.2 C and 40Cb) Internal temperatures of chicken moved from cooler to the warmer without reheating were at 22.9 C and 6.5CSliding door of the warmer was left openRequirement:a) Ensure that perishables foods are stored at 60C or higher during hot holding. Staff was instructed to discard skewers and raise the temperature of the unit.Keep the sliding doors of the warmer closed all the time.b) Ensure that cold perishable foods are reheated to 74C before storing at 60 C or higher in the warmerStaff was instructed to discard chicken at 22.9C and move chicken at 6.5C to the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of warmer located on left side was 54C and Internal temperature of chicken stored this warmer was 52 C, one set of pork ribs at 42 and second set was at 51 C , pork belly at 37C ,38CRequirement:Ensure that perishable foods are stored at 60C or higher during hot holding.Staff was instructed to discard pork belly at 37C, 38C and one set of ribs at 42C and reheat chicken at 52 C ribs at 51 to 74C before storing back in the warmer.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperatures of raw marinated meats stored in four bins on the counter without temperature control were: skewers at 16C ,pork chops at 21.6C , pork at 22C and another meat at 19C.Requirement: Ensure that perishable foods are stored at 4C or less Or at 60C or higherStaff was instructed to discard all these meats
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Fish was being thawed in warm standing water in the sink.Requirement:Ensure that frozen meats/seafoods are thawed by one of the following approved methods:a) in the coolerb) under running cold waterc) By heating in the microwave.Staff was instructed to move fish to the cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sanitizer solution located in the prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Concentration of chlorine measured 50 ppm in sanitizer solution prepared in the sink for utensils.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Prep counters were lined cloth towels.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove towels from the counters.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
7 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Labels provided on gravy and soups were missing required info.Requirement:Ensure that labels contain name of the product, ingredients list, packaging date, storage condition (keep refrigerated/keep frozen)
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of chlorine measured 0 ppm in sanitizer solution located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of pork stored in the warmer on left side was 48 C, sliding - door of the warmer was open.b) Internal temperature of chicken in the second warmer was 52 C and pork skewers were at 35 CRequirement:Ensure that perishable foods under hot holding are stored at 60 C or higher.Pork at 48 C and skewers at 35 C were discardedChicken at 52 C was reheated during inspection before storing back in the warmer.Temperature of the warmer was raised.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Three bags of frozen chicken were thawed at room temperature and internal temperatures were 1.9C, 11.4C, 13.1C.Requirement:Ensure that frozen meats are thawed by the following method:a) in the coolerb) under running cold waterc) by heating in microwave.Do not thaw frozen meats at room temperature.Chicken at 11.4C, 13.1C. was discarded.Chicken at 1.9C was moved to the cooler.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- a) Internal temperature of marinated raw pork kept on the counter without temperature control was 14 C.b) Internal temperatures of several packages of goat and pork soups stored on the front counter without temperature control were between 28.9 C-29.2C.c) Internal temperature of several packages of gravy stored on the front counter without temperature control was 22.3CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C and higher.a) Chicken at 14C was discarded. b) Packaged Soups and gravy were discarded.
- 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 located in the kitchen was blocked with a jug of water having cleaning cloth, kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time, and it must not be blocked.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Prep counters were lined cloth towels.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove towels from the counters.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Initial Inspection
0 infractions
- Demand Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Faucet missing for 3rd dishwashing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Light bulbs not yet installed in fume hood.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Operator had chlorine test strips for a quats based sanitizing solution.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Light bulbs not yet installed in fume hood.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Upright cooler's internal temperature was 8.7 degrees Celsius.Drawer style cooler was not on.Hot holding unit was not on.Unable to check drawer style cooler or hot holding unit.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
0 infractions