Top Gun Kitchen
7 - 3927 Edmonton Trail NE Calgary AB T2E 6T1 · Food - General
7 inspections
- Monitoring Inspection
7 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. There was cooked tofu cooling next to where raw meat was being prepared. Cooked food items should not be handled in proximity to raw meat as it can be contaminated by the meat juices. Refrain from handling raw meat near cooked food items. The operator removed the tofu at the time of the inspection. 2. A broom was used to handle food and was in disrepair. The bristles were frayed and food debris was lodged in between. The operator stated the broom is only used for food handling. Refrain from using a broom for food handling as it can be easily mistaken as a broom for cleaning. Discard food utensils/equipment once they are in disrepair. The operator discarded the broom at the time of the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. There were open cans of condensed milk stored in the cooler. Refrain from storing food in open cans for more than a day as the can is not easy to clean and is prone to rust formation. Any leftovers of food from a can should be placed in an adequate food container that can be thoroughly cleaned and sanitized. 2. The exterior of the storage containers for the bulk ingredients in the dry storage area were heavily soiled with grime and food debris. Bulk containers must be regularly cleaned to remove build of grime and food debris and to mitigate contamination of the food. Ensure the ingredient is fully used, then wash and sanitize the storage container, then refill. Avoid topping off the storage containers. 3. The scoops for the bulk ingredients were placed inside of the food item and the handle was submerged in the food itself.The scoops must be stored in a manner that protects food from contamination. Ensure the scoops are placed upright when storing with food items to prevent the handle from touching the food. 4. There were various food items uncovered in the walk-in cooler. 5. There were various food items uncovered in the walk-in freezer. Food must be protected at all times during storage. Ensure food are covered. 6. There were several food boxes in the walk-in freezer stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. Place the boxes of food on the shelves or on crate/pallet.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Hand sink was blocked by a pitcher. Ensure the hand sink is accessible at all times to perform hand hygiene. The operator removed the pitcher at the time of the inspection.2. The hand sink was slowly draining.All plumbing components must be maintained in good repair to ensure wastewater is disposed of in a sanitary manner and to mitigate contamination of the hands when performing hand hygiene. Repair the drain.
- 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?
- There was a gap on the bottom and left side of the back exit screen door and the door was open. All entry points must be tightly sealed to prevent the entry of pests. When the door is left opened, an adequate screen door must be installed and tightly sealed. Repair the gaps on the screen door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- There was duct tape used to tape both food preparation tables together in the front area. Food preparation areas must be constructed of materials that are smooth, durable, and easy to clean. Duct tape can trap food debris, grime and render the surface difficult to clean and increasing the risk for food contamination. Remove the duct tape.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The interior of the white standing cooler was soiled with food debris and grime. Food equipment and food storage areas must be maintained in a clean and sanitary condition for safe storage of food. Clean the interior of the white standing cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There was flour on the shelves near the grill line. 2. There was flour on plumbing components. 3. There was flour on accumulated in hard-to-reach areas such as corners of the facility. 4. There was grease in the ventilation canopy. 5. There was grease accumulation underneath the fryer and on the sides. 6. There was an accumulation of food debris on the walls where the preparation table was placed. 7. There was an accumulation of flour and grime on the shelves in the dry food storage area. 8. The walls in the dry food storage area were soiled with food debris. 9. The shelves in the walk-in freezer were soiled with grime. 10. There was an accumulation of dust on the ceiling tiles in the front area. All areas must be maintained in a clean and sanitary manner to ensure safe food handling and to prevent the attraction of pests. Thoroughly clean all the areas indicated above.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach mixed with soap was being used as sanitizer in the food preparation area.**Ensure sanitizer solutions are not mixed with cleaners, detergents and any other chemicals.**Ensure sanitizer solutions are maintained at adequate concentrations at all times.-The operator mixed bleach to 100ppm of chlorine during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Food items were being stored on the floor of the walk-in cooler.**Ensure food items are stored at least 6 inches off the floor.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The glass door cooler in the front service area was not maintaining adequate temperatures during the inspection. The ambient temperature measured at 8.5 degrees C.**Please adjust/repair/replace the cooler to ensure that it is able to maintain adequate temperatures of 4degrees C or below.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- The test strips were expired.**Please have them replaced.
- 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 sink in the kitchen was obstructed by utensils.**Ensure hand sinks are used for hand washing purposes only.
- 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?
- Pest monitoring records were not up to date with the most recent record available for review from June 2025.**Ensure pest monitoring activities are carried out at least once a month and the records are available for review at all times.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The following items were observed to be unsanitary and require cleaning:1. The spice containers in the dry storage area.2. The bulk containers in the dry storage area. 3. The body of the dough mixers.4. The insides of the prep coolers.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris on the floors in the dry storage room and underneath the dishwasher.Thoroughly clean these areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of grease/dirt/food debris was observed on the following items/areas:1. The floor of the walk-in cooler.2.The floor below the cookline.3.The filters and body of the ventilation canopy.Please have these areas/items cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- There was a staff member with unrestrained long hair preparing food.Ensure that staff hair is restrained in a manner that prevents contamination of food items.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was an accumulation of food debris on the floors in the dry storage room and underneath the dishwasher.Thoroughly clean these areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- There was a staff member with unrestrained long hair preparing food.Ensure that staff hair is restrained in a manner that prevents contamination of food items.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- The fly trap stationed at the corner of the dry storage room and work table had a significant accumulation of flies.Ensure fly tapes are replaced routinely
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The chlorine dishwasher had a concentration of 0ppm.Service the dishwasher. Ensure that the chlorine sanitizer is maintained at 100ppm at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. There were streams of grease running down the ventilation canopy. Thoroughly remove the grease from the ventilation canopy.2. There was an accumulation of food debris on the floors in the dry storage room and underneath the dishwasher.Thoroughly clean these areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
9 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- repeat infraction noted Not all packaged foods were affixed with the company label. Ensure all foods packaged for sale have labels to indicate their source, packaged date. Ensure also labels comply to requirements for retail foods for sale under the Foods and Drugs Act (contact Canadian Food INspection Agency) **Ensure a proper label with packaged date is provided on all pre-packaged products.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No prepared sanitizer was available at time of inspection. Cloths were left on preparation counters after use and not sanitized. **Ensure staff prepare and keep on-hand an approved sanitizer ready to use for sanitizing food contact surfaces. **reviewed with operator, advised best to keep one sanitizer bucket for storing clean cloths and a second sanitizer bucket for sanitizing rinsed-used cloths
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Used disposable gloves were left on shelving areas in the kitchen. **Ensure staff are discarding used gloves after use. Do not reuse disposable gloves.
- 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?
- Food handling was occurring in an area outside of the kitchen in the front area. The area is too far from an accessible handsink. Do not handle open food in the front area. The area is approved for storage.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- 1. There were some containers of food stored in the walkin cooler that were uncovered. Paper towel was used to cover a container of cut vegetables.**cover all foods properly to protect food from contamination. Paper towels do not protect food. 2. Walkin freezer- there were opened boxes of frozen food stored at floor level. **ensure these are stored off the floor at least 6 inches from floor surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Knife stored in gap between prep cooler is not a clean area for storage. Store knives in clean container, bin or holder2. Staff drink cups are stored next to weigh station. Store staff personal cups on separate shelf away from food handling areas.
- 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?
- Pest control monitoring records not up to date. Operator does not have regular pest control monitoring by a licensed PCO. Provide contract for monthly monitoring and records are maintained.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Staff washroom- paper towel dispenser is not working, staff had loose roll of paper stored ontop of toilet tank. Provide a working dispenser for storing paper towel for use in the washroom
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Back hallway corridor has too many items stored along the floor for storage. **Organize space to keep floor surfaces as clear as possible for ease of sweeping for housekeepingEnsure the following below are cleaned properly:2. Dried spill marks on wall surfaces3. Ventilation canopy and filters have grease buildup4. Grime buildup on floor underneath shelving rack in walkin cooler5. Flour dust accumulation on shelving surfaces6. Floor surfaces below dishwash sink/dishwasher has grease
- 02. Is all food in this facility from an approved source and/or properly labelled?