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Ukraine Pantry

F111 - 2525 36 Street NE Calgary AB T1Y 5T4 · Food - General

1 inspection

  1. Initial Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Frozen unwrapped cabbage was stored next to bags of raw chicken in the freezer in the back area.2. A container of raw meat was stored above fresh produce in the cooler in the back area.COMPLETE THE FOLLOWING:1. Do not store raw meats/poultry with produce. Produce needs be stored separately on shelves above raw animal meats.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The infrared thermometer was out of batteries.2. There was no probe thermometer available for checking internal food temperatures.COMPLETE THE FOLLOWING:1. Purchase new batteries for the infrared thermometer.2. Purchase a probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Bacon and sour cream sauce in the front hot holding units measured 44*C. Foods were discarded by staff during the inspection and the temperature of the hot holding unit was increased.2. A large pot of borscht soup was found in the back cooler that was prepared the day before. When probed, the soup measured 10*C. Staff discarded the soup, as it was improperly cooled and was sitting in the temperature danger zone. Education provided during the inspection regarding proper cooling procedures.COMPLETE THE FOLLOWING:1. Ensure food in hot holding always measures above 60*C to prevent the growth of bacteria that could make someone sick.2. Cooked foods must be cooled from 60*C to 20*C in under 2 hours, and 20*C to 4*C in under 4 hours using one of the following methods:a. Dividing into several smaller portions.b. Transferring to a shallow pan.c. Ice wand.d. Ice bath.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. When asked to describe the manual 2-compartment dishwashing method, the Manager stated dishes were washed, rinsed and air dried. Dishes were not sanitized with a food grade sanitizer after rinsing and before air drying. Education on proper dishwashing procedures discussed during the inspection.COMPLETE THE FOLLOWING:1. Dishes must be washed and rinsed in the first compartment, then immersed in food grade sanitizer (100ppm chlorine or 200ppm QUATS sanitizer) in the second sink for at least 2 minutes, then air dried.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The cold water tap for the back handwash sink was broken. Only hot water was available at this sink.COMPLETE THE FOLLOWING:1. Ensure both hot and cold water are available at this handwash sink, so food handlers can properly wash their hands.
    • 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?
      • **CORRECTED**1. The restaurant was found to be operating without a valid food handling permit. The facility had undergone a change in company name, and the food permit was closed for the previous owner. Spoke with the Owner on the phone during the inspection, and they filled out a new application.