Turkish Kebab House
9697 Macleod Trail SW Calgary AB T2J 0P6 · Food - General
8 inspections
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- "Not observed during inspection"Additional cleaning and sanitation required:Prep cooler handles and sauce bottles were oily/greasy, which can cause cross-contamination issues.Handles of the walk-in cooler and freezer.Lids of the storage containers stored below the meat prep area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning and sanitation required:Prep cooler handles and sauce bottles were oily/greasy, which can cause cross-contamination issues.Handles of the walk-in cooler and freezer.Lids of the storage containers stored below the meat prep area.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Overstacking was observed inside the prep counter cooler, with the bottom of one container in direct contact with the food item stored below. Instructions were provided regarding proper storage of food items inside the cooler.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Permit billing status was due. Please pay and paste the valid food handling permit on a location, which is visible to the public.
- 23. Is the facility maintained in a clean and sanitary condition?
- Additional cleaning and sanitation required:Prep cooler handles and sauce bottles were oily/greasy, which can cause cross-contamination issues.Handles of the walk-in cooler and freezer.Lids of the storage containers stored below the meat prep area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of one bigger prep cooler located in the kitchen was 8.4CInternal temperature of veggies stored in this cooler were between 7C-12C. (Repeat violation from previous inspection)Requirement:Adjust the temperature of the cooler to 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of prep cooler located next to deep fryer was 8.5C and internal temperature of feta cheese rolls stored in the drawer of this cooler was 8.5C(Repeat violation from previous inspection)Requirement:Adjust the temperature of the cooler at 4C or less.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat in sanitizer solution of sani-pail measured 0 ppm located in the kitchen.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of one bigger prep cooler located in the kitchen was 12.7CInternal temperature of frozen lamb stored in this cooler was 6C. (Repeat violation from previous inspection)Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Lamb was moved to walk in cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of prep cooler located next to deep fryer was 10 C and internal temperature of kubbes stored in one drawer of this cooler was 10.5C and in second drawer was 8.7C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Kubbes at 10.5C were discarded.Kubbe at 8.7C were moved to walk in cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- Ceiling vent located in dish washing area was clogged.Requirement:Clean the ceiling vent.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- a) Concentration of quat measured 0 ppm in sani pails located in the kitchen.b) Cleaning cloth was kept on prep counter after use in the kitchen.Requirement:a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.b) Soak cleaning clothes in sanitizer solution in between use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cut lemons were kept uncovered and without a tong in customers' area.Requirement:Keep food covered and provide a tong.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Internal temperature of feta cheese rolls stored the previous night in insert of prep cooler was 10.7 C.Requirement:Ensure that perishable foods under refrigeration are stored at 4 c or less.Feta cheese rolls were discarded.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of one prep cooler located in the kitchen was 9.5C and internal temperatures of perishable foods stored in this cooler drawer were : lamb meats between 8C-9C, eggplant dish was at 9.4C. garlic sauce was at 9.9C Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.All perishable foods were moved to walk in cooler during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Temperature of both display cooler located in the beverage prep area were 11c and 9 C.Requirement:Adjust the temperatures of the coolers to 4C or less.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- a) Soap dispenser located at hand washing sink in the kitchen was empty.b) Hand washing sink located in beverage prep area was blocked with dirty dishes kept in sink basin.Requirement:a) Provide soap in the dispenser.b) Ensure that hand washing sink is available for use all the time and it must not be blocked.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions